Cutting Board Care

When it arrives

Your board leaves the shop freshly sanded and conditioned, so it’s ready to use the day it arrives. Give it a quick wipe, and put it to work.

Everyday cleaning

After you use it, wash the board by hand with warm water and a little dish soap, both sides. Wipe it dry with a towel, then stand it on its edge or on its feet so air reaches every face. Water sitting on one side is what makes a board cup, so don’t leave it flat and wet on the counter, and empty the juice groove if it has one.

Never

• Never put a wooden board in the dishwasher. The heat and soaking will crack it, and that can’t be undone.
• Never leave it soaking in the sink.
• Never dry it on a radiator, on the stove, in an oven, or in direct sun.
• Never store it flat on a wet surface or leaning against a wet wall.
• Skip bleach and harsh cleaners. Warm water and soap do the job.

Feed it

Wood dries out, and a dry board is a board that will crack. Every three to four weeks, or whenever it starts to look pale and thirsty, rub a wax-based board butter into every surface, including the ends and underneath. Let it soak in for a few hours or overnight, then buff off whatever’s left with a clean cloth. We make ours from beeswax and food-grade mineral oil, and it’s what we use in the shop. Plain mineral oil works in a pinch, but the wax is what seals the surface and keeps water out. End-grain boards drink more than edge-grain boards, so give them a little extra. In winter, when the house is dry, do it more often.

Stains and smells

For onion, garlic, or a stubborn stain, sprinkle coarse salt over the board and scrub it with the cut side of half a lemon, then rinse and dry. A paste of baking soda and water does the same job without the lemon. Re-oil afterward, since the salt pulls some of the finish out.

Knife marks

Knife marks are the board doing its job, and end grain closes up most of them on its own. If the surface ever feels rough, sand it lightly by hand with 220-grit paper, going with the grain on an edge-grain board, then wash, dry, and condition it as if it were new.

Storing it

Keep the board somewhere both faces can breathe: on its feet, on its edge in a rack, or standing against the backsplash. Away from the dishwasher’s steam and the stove’s heat, a well-fed board will outlast the kitchen it lives in.

Questions?

If your board ever does something you didn’t expect, send us a photo through the contact page. We’ve seen it all, and we’ll tell you exactly what to do.