Wooden Cutting Board Advice from an Artisan, How To Maintain Your Board

From a woodworker who makes and uses them daily

A good wooden cutting board should last for many years—if you take care of it. Caring for your board doesn’t have to be complicated or time consuming, just a few habits and occasional maintenance go a long way. Here’s how I care for the boards I make, and the ones I use in my own kitchen.

RUND – a circular walnut board made from a single piece of American Black Walnut. A great everyday board.

Daily Use: Keep It Clean and Dry

After each use, rinse your board with warm water and mild dish soap. Scrub lightly with a sponge or brush to remove food residue. Never soak a wooden cutting board in water. Don’t leave it in the sink, and don’t put it in the dishwasher. Waterlogged boards swell, crack, and eventually warp. Wood likes to be dry—but not too dry. It’s a balance.

Once clean, stand the board up to air dry. It is always a good idea to store your board on its side or hanging. Keeping a board flat on your countertop encourages warping and mold growth. Wood generally expands and contracts with changes in temperature and moisture. Even after a wash, your board will release moisture well after being dried with a towel. Here is the main reason that your board may warp or crack. This is because moisture tends to collect underneath the board as it dries on top. So the wood fibers have expanded at the bottom and contracted at the top. Upright, it dries evenly on all sides.

Different species of wood have different fiber densities, resulting in a range of hardness you can expect from them. Some types of wood bend and crack more readily than others. Generally speaking, the softer the wood, the more it wants to move.

Here is a generic shot of storing your boards vertically - you get the picture.

Routine Maintenance: Oil It

Routine cleaning with soapy water draws out the board's oil. When your board starts to look dry, blotchy, or feels rough to the touch, it’s time to oil it.

I recommend using a food-safe oil and wax blend, like my own Westgrain Wood Wax. If you don’t have that, plain food-grade mineral oil works too. Avoid olive oil or other organic-based cooking oils—they go rancid over time and leave behind a sticky, smelly surface.

Here’s how I oil a board:

1. Make sure it’s completely clean and dry.

2. Prepare your workspace. Lay down a layer of foil, parchment paper, plastic sheet—anything non-porous. A stone countertop works fine. Don't use cloth or paper towels - they will just soak up all the oil before your board does.

3. Rub in a coat of mineral oil or wood wax all over the surface—top, bottom, sides. Generous but not too thick. I use my bare hands for this as I love the tactile connection to what I'm doing.

4. Let it soak in. A few hours is good. Overnight is better.

5. Wipe off the excess with a paper towel. Don’t use cloth kitchen towels—you don't want oil and wax in these.

How often?

For an everyday board, once every three to six months is a good rule of thumb. I am more of a six+ monther myself and generally don't go out of my way remembering the last time my boards were oiled. Just eyeball it and you should be fine.

What About Knife Marks, Stains and Smells?

Wood will show its age over time—that’s part of the charm. But if your board gets stained or develops deep grooves, you can give it a refresh.

• For stains, scrub with a baking soda paste or a little vinegar and water. Rinse and dry.

• For deep knife marks, you can sand the surface lightly with 120-220 grit sandpaper. Just make sure to re-oil the board after sanding. If you ever need to do a full resurfacing, a random orbital sander will speed things up.

• For smells, like garlic or onion, you can sprinkle coarse salt or baking soda and scrub with half a lemon—it works well without being harsh. Try to avoid chemical sprays and treatments—this is a food prep surface.

Quick tips

• Don’t leave it wet. Always dry your board after washing.

• Don’t use vegetable oils for maintenance. They spoil and leave an unpleasant odor.

• Don’t store flat on your countertop. Best practice is to store your board on its side or hanging up if it has a handle.

• It's a good idea to have several boards for different types of food. One for raw meat, one for veggies, one for fish, one for bread—just group general food types together with their own board. This will avoid cross-contamination.

• Clean your board after use. Don't wait till the next day or after dinner to do it. When you are done cutting and chopping—clean immediately. This is a good habit to work on and a great self-discipline exercise to develop. Oh, and also the hygienic thing to do.

One of the first boards that I ever made, end-grain white oak. This is used almost daily and will probably last a lifetime.

A Well-Cared-For Board is a Joy to Use

There’s something satisfying about a well-used, well-maintained cutting board. It becomes part of your kitchen—broken in, not worn out. Take care of it and it’ll serve you for years to come. I’ve got an end-grain chopping board in my kitchen that is over a decade old and still going strong. It just takes a little attention, the right materials, and some respect for the wood.