We get asked all the time... How should I care for my wooden kitchen board (cutting, serving, bread, charcuterie)?
- Washing
- Hand wash the board after each use with warm water and mild dish soap
- If the board is not too dirty a wipe with a damp cloth should be fine
- Don’t submerge it or place it in dishwasher
- NEVER use bleach!
- Hand wash the board after each use with warm water and mild dish soap
- Drying
- use a cloth towel to dry it
- air dry by propping it up or placing it in a drying rack.
- Conditioning
- use food grade mineral oil or a board butter to keep it looking great
- Monthly for occasional usage
- weekly for daily use
- starts to look dry
- use food grade mineral oil or a board butter to keep it looking great
- Preventing cracks and warping
- Do NOT store flat between uses
- Consistent temperatures help maintain stability.
- Don't leave near oven, or in direct sunlight
- Do NOT use as a trivet or hot pad
- Common mistakes
- Using as a surface for cleavers, tenderizers
- Leaving too long in water
- Not drying both sides
- Not conditioning enough
- Dull appearance
- Dry or chalky spots
- Rough texture
- Light-colored areas
- Water absorbing quickly into wood