Strub's Woodcrib

Frequently asked questions:

What is Moso Bamboo?

The cutting boards and serving trays are made of solid Moso Bamboo, except where exotic woods are added. There are between 14-1,500 species of bamboo and moso (Phyllostachys pubescens) is among the hardest, with dense fibers that make for strong timber and beautiful, durable bamboo flooring, panels and veneers. Bamboo has greater compressive strength than concrete and about the same ratio as steel in tension. But it doesn't start out that way. To achieve the characteristics valued in construction material, it must be harvested at the right time, between 5 1/2 and 6 years. Young shoots of moso are so tender that they can be harvested as a culinary delicacy (for humans, not Panda bears). One-year-old culms are still soft and can be used to make calligraphy paper. At four years of age, fiber development in the culm is more approapriate for pulp and paper manufacturing than bamboo flooring. When the bamboo reaches maturity at 5 1/2 to 6 years, its fibers are at peak density.

How do you properly care for these bamboo cutting boards?

Simply wash in your sink with a mild dish detergent as you would most kitchen items. Scrub off any food items you have and thoroughly rinse, then blot dry. Do not place in dishwasher or soak in water. Although the glues used are water resistant, submerging it in water for a period of time has the potential to disrupt glue lines or expand the wood or bamboo and may cause separation. We recommend liberally coating all the surfaces (6 sides) top, bottom and 4 sides, of the cutting board with "butcher block oil" at least monthly. It's been my experience, that regular application of a food safe "butcher block oil" will reduce or prevent most problems from occurring. The butcher block oil not only protects the bamboo from drying, it also helps protect from odors and stains.

How do you care for the serving/charcuterie boards?

All serving trays/charcuterie boards have been burnished with Howard’s Butcher Block Conditioner, (HBBC) and Kerf's food grade wax. Most often, care requires just hand wiping with a warm moistened cloth and dry after use. With the newer epoxy charcuterie boards, we recommend using HBBC exclusively, because it naturally has bees and carnauba waxes blended in. Just apply as you would the butcher block oil, let stand overnight and then buff off excess in the morning. The epoxy will not absorb any oils/waxes. We believe that the waxes in the conditioner will give the boards a better finish than butcher block oils alone. You can find HBBC’s on Amazon or at any home improvement store. Do not place in dishwasher or soak in water.

How do I sanitize my cutting board or serving tray?

The CDC's recommendations for sanitizing cutting surfaces that have been potentially contaminated with micobial organisms from unsafe meats, fish or poultry, etc., are as follows:

1. Wash with soap and warm, clean water.

2. Rinse with clean water

3. Santize using a mixture of 1 teaspoon (4.9 ml) of bleach per 1 gallon of clean water, scrub with a nylon brush or pad and let stand for a few minutes before rinsing again with clean water.

4. Allow to air dry.

Sanitizing with bleach will accelerate the drying of the cutting board, therefore; it is imperative that the board be generously covered with a food safe "butcher block oil" soon afterward or the potential splitting of the woods or bamboo may occur.

Other options or examples of how to sanitize and care for cutting board surfaces are as follows:

1. Rinse immediately after use. Studies show that a pre-wash rinse eliminates enough bacteria so that levels are safe, especially if cared for immediately after surface contact. Since wood and bamboo have a porous surface, they will absorb moisture if submerged in water for a period of time and thus could split, warp or cause glue seperation.

2. Disinfect using 3% Hydrogen Peroxide. Pour it over the board and spread it around using a clean sponge. Let it stand for a few minutes and as it fizzes, it kills germs. Rinse with clean water, wipe off with a clean sponge, and repeat as needed.

How do I remove stains?

Most often, stains can be prevented with routine application of butcher block oil. Even if there is a stain, most will wash off over time, however; you can sometimes remove stains with coarse salt or baking soda. Dry the board or tray completely and sprinkle the the salt or baking soda. Scrub the stain using a moistened sponge or brush dipped into hot water and repeat as necessary.

How do I remove odors?

Again, this may sound very repetitive, but prevention is the better solution by keeping the board or tray oiled. That being said, one can deodorize with white vinegar. The vinegar will neutralize odors while working as an all-natural disinfectant. Some people are more comfortable using lemon juice directly on the board and suggest it works better on odors.

Remember, caring for the cutting board or serving tray will require some vigilance on your part, but in most circumstances, problems occur when the board or tray has lacked proper oil to it's surface. We recommend monthly application of a "butcher block oil" aka, mineral oil as this will most often reduce or prevent problems from occurring. Using products like, "canola, corn, vegetable, peanut or olive oils" will make the surface gummy and rancid over time and offer no protection. Be sure to use only a food safe "butcher block oil" (mineral oil) and apply generously to all the sides of the cutting board or tray, i.e., top, bottom and sides. Mineral oils are also sold at pharmacies, but that type of mineral oil is intended for ingestion and not for cutting boards as it is not as viscid and therefore won't pentrate into the pores of the wood or bamboo. I sell Goddard's butcher block oil at the shows where I display my products as an added convenience to my customers because it is produced locally in Manitowac and is readily accessible, but there are numerous other brands that are equally as good. Some have waxes, like a bees wax or plant wax added to them that can provide additional protection. It's a matter of personal preference. I tend to stay away from walnut oil because of the potential of nut allergies, otherwise it is perfectly acceptable.

Does Strub's Woodcrib engage in any custom work?

Each year, we take on a few custom orders. It's determined on a case by case basis. Most of it depends on the size and the availability of the raw materials necessary to manufacture it and whether I have the time. I've historically made different sized trays and cutting boards for my clients as well as a host of other items people enjoy that want variations from the 16 or so product lines that I sell. I usually give an estimate based on time and materials.

What are the shows Strub's Woodcrib are involved in during the course of the year?

I'm at the Elkhart Lake Artisan/Farmer's Market most every Sat. morning from early June, through Sept. The market runs from 8:00 am to 12:00 noon. I am located in the central parking lot. In addition, I'll be at Bay Shore Shopping Center on Sept. 17th and 18th, again more info on my Home page. Kohler Wine and Food Event continues, but due to remodeling of their Design Center, Kohler has decided not to have any vendors there, largely because of inadequate vendor space.

What trademark, in your business, sets you apart from others?

Strub's Woodcrib tends to attract people who prefer quality products that are made in the USA and have more value for the dollar spent. Precison and beauty have always been my trademark. The bamboo I use is not only Moso bamboo, regarded as being one of the hardest of the 14-1500 varieties of bamboo, but we only use premium grade Moso bamboo. What that means is that after 5 1/2 to 6 years of age, the 80 ft. bamboo culm has reached it's maturity and density, and that's when it is harvested. In addition, premium grade, also means we only use the bottom 5-7 feet of that 80 ft. tall bamboo culm. Why? Because that is the most dense (hardest) part of the culm. That's the real premium grade. It should also be noted that nothing in this 80 ft. bamboo culm is ever wasted. Every bit of it is utilized, some in the manufacturing process and some goes to other vendors for other products. Bamboo needs to be heated (pressure cooked) to extract much of the sugars, and then it is placed in a kiln which causes the coloring of the bamboo. Less time heated, means a lighter color bamboo and more time, means darker. No colorings or stains are ever added. My 12x15 inch bamboo gourmet cutting boards start at just $205 on this site. Normally, most retail outlets sell my base cutting board for over $230 but there you have immediacy and not involve shipping or packaging costs. My cutting boards are handcrafted and not made on some assembly line nor with CNC equipment (Computerized Numerically Controlled) which are basically automated tools operated by computer programs. The human element in mine are that they've been throughly attended to with attention to detail every step of the manufacturing process. For example, all my glue lines are double glued and brushed on without any gaps or voids, thus making it a superior bond. I use only food safe Titebond #3 which is water risistant. The facts are, that I use only hand selected woods, I don't order them online, thus I can see every nuance and characteristic the wood has before purchase. Added to that, I personally designed the high grade stainless steel legs allowing for one's fingers to easily lift the cutting board thus eliminating handles or groves for food and dirt to accumulate. The "easy-to-clean" stainless steel legs add elegance and compliment today's modern kitchen. The silicone rubber feet are a perfect balance between material and function as they are non-marring and skid resistant. The parquet end-grained cutting boards are superhard, yet at the same time will not tend to dull the blades of knives. I've often had cullinary chefs tell me that these cutting boards have been the absolute best they've ever used because there's no significant drag when slicing foods. Chefs perform many repetitive tasks when cutting and these boards allow their knives to simply glide over the surface, thus reducing muscle fatigue. For all the above reasons mentioned, and many more, I believe you can't find a better cutting surface on the market today. It truly is the very best.

What wiil be new for 2023?

I continue to see the bamboo cutting boards as the staple of my business because of their quality, durability and value. They have quality/value unmatched today, yet they also have unique visual appeal that will set them apart from any other cutting boards.

II believe that the colored epoxy charcuterie boards will be a new focus for my business. At the recent art festivals, I sold just as many epoxy charcuterie boards as I did cutting boards.

I have invested heavily into new exotic woods and epoxy resins this year, including molds and equipment. Sales continue to be strong in cutting board and as well as the epoxy charcuterie boards. I want to thank each and every one of you for your business, along with the trust and confidence you've shown and pledge to continue to provide the quality products and value you have come to expect.

Shipping costs continue to go up! If any of you have shipped anything recently, you know that shipping costs have been steadily increasing and there's no iindication that it's going to change anytime soon. To that end, I personally package every one of my cutting boards to help insure the integrity of the board. Shipping costs are based on location, size of package and weight. I've had a lot of experience in shipping these cutting boards and have a pretty good idea what shipping/packaging costs are, however; if you'd like, I can get you a quote based on your zip code. Generally speaking, the costs for shipping and packaging the gourmet boards is between $35-$40.