Keeping Your Wooden Cutting Board in Good Repair
Wood is porous and reactive, so it requires manual washing and consistent oiling to prevent warping, cracking, or odor retention. Use hot water, a mild soap, and a stiff brush, then dry it vertically to ensure air circulation on all sides.
Water is the enemy of wood
Never submerge your board or put it in the dishwasher, as the heat and water saturation will cause the grain to swell and the board to split.
- Stiff-bristled brush
- Lint-free cloth
- Scraper
- Food-grade mineral oil
What goes in.
- 1Lemon (cut in half)
- 2 tbspCoarse sea salt
- variesFood-grade mineral oil or beeswax conditioner
The Salt and Citrus Scrub
The abrasive nature of coarse salt combined with the acidity of lemon effectively lifts stains and neutralizes lingering scents from onions or garlic.
The method.
Wipe down
Use a bench scraper to remove excess food debris from the surface.
Wash
Scrub the board with a brush and warm, soapy water. Work quickly and do not let the wood soak.
Sanitize
Sprinkle coarse salt over the board. Use the cut side of a lemon to scrub the salt into the grain in circular motions.
Dry
Wipe away the remaining salt and lemon juice with a damp cloth, then towel it dry immediately. Stand the board upright to dry completely.
Condition
Once dry, apply a thin coat of mineral oil. Let it soak into the wood overnight before wiping away excess.
When it doesn't go to plan.
If your board feels fuzzy, the grain has raised; sand it lightly with fine-grit sandpaper and re-oil.
Always alternate sides when oiling to ensure the board stays flat and even.
Avoid using vegetable or olive oil, as these will turn rancid inside the wood pores.
The ones that keep coming up.
How often should I oil the board?
Once a month is standard, but if the wood looks dull or feels dry to the touch, it is time for a treatment.
Can I use bleach to disinfect?
No, harsh chemicals will strip the wood of its natural properties and can leave chemical residues.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe