A good wooden cutting board can outlast the knives you use on it. It does not take much to get there: a quick wash after each use, a coat of oil when the wood starts to look thirsty, and a few habits that keep water from doing damage. Here is how we care for the boards in our own kitchens, and how we recommend you care for yours.
Wash it by hand, right after you use it
Rinse the board under warm water, wash both sides with a little dish soap and a soft sponge or brush, and rinse again. Wash both faces even if you only cut on one. When one side gets wet and the other stays dry, the wood swells unevenly, and that is how boards cup and warp.
Then dry it straight away with a towel and stand it on its edge, or prop it up so air can reach both sides. Never leave a board lying flat on a wet counter or in a dish rack where water pools underneath.
What to avoid
- The dishwasher. Heat, long soaking and harsh detergent will crack a board, split the glue lines and strip the finish, often in a single cycle.
- Soaking in the sink. Wood takes on water fast. A board left in a sink full of water overnight can warp or split.
- Cooking oils. Olive, vegetable and other cooking oils can turn rancid inside the wood and leave a sour smell. Stick with food-safe mineral oil or a board butter made for the job.
- Direct heat. Keep boards away from the stovetop, the oven door and hot pans, and do not dry them in front of a heater.
Oiling: the step that makes a board last
Oil soaks into the wood fibers and keeps water, juice and stains from soaking in after it. Use a food-grade mineral oil, which you can find at most grocery or hardware stores.
- Make sure the board is clean and completely dry.
- Pour on a generous amount of oil and spread it over every surface with a clean cloth or paper towel, including the edges and the bottom.
- Let it soak in for at least a few hours, or overnight if you can.
- Wipe off whatever is still sitting on the surface.
For an extra layer of protection, finish with board butter or board cream, usually a blend of mineral oil and beeswax. The wax sits near the surface and helps water bead up and roll off. Rub on a thin coat, let it sit for 20 minutes or so, then buff off the extra.
How often should you oil a cutting board?
A new board, or one that has been neglected, may want oil a few times in its first week. After that, once a month is a good rhythm for a board you use every day. The easiest test is to look at it: if the wood looks pale, dry or chalky, or water soaks in instead of beading up, it is time.
Cleaning after raw meat, and removing smells
After cutting raw meat, poultry or fish, wash the board well with hot soapy water. For a deeper clean, wipe it down with white vinegar, or with a mild solution of about one tablespoon of unscented bleach in a gallon of water, then rinse and dry. Many cooks keep one board for raw meat and another for bread, fruit and vegetables.
To lift stains and odors from onion, garlic or fish, sprinkle coarse salt on the board and scrub it with half a lemon. Rinse, dry, and give it a fresh coat of oil afterward.
Knife marks, fuzzy grain and other wear
Knife marks are a sign the board is doing its job. If they get deep, or the surface feels fuzzy after a wash, a light sanding brings the board back. Sand with the grain using 180 grit and then 220 grit sandpaper, wipe off the dust, and oil it as if it were new.
Small cracks along a glue line or at the end grain usually start from water or heat. Catching them early and keeping the board oiled goes a long way. If a board of ours ever needs more than that, get in touch and we will take a look.
Quick reference
- Hand wash, rinse, towel dry, store on edge.
- No dishwasher, no soaking, no cooking oils.
- Oil with food-safe mineral oil about once a month, or whenever it looks dry.
- Board butter adds water resistance.
- Salt and lemon for stains and smells, light sanding for deep knife marks.
Looking for a board worth taking care of? Every board in our collection is one of a kind and built by hand. If the one you wanted is gone, you can draw your own in the Board Designer, choosing the woods, stripes and size.