Wooden cutting boards are a kitchen staple, they look great, last for ages and are easy to clean. However, they do take a little more maintenance than your regular plastic cutting boards, but it’s well worth it because if you treat them right they will serve you well for a long time. Here’s some simple tips for taking care of your wooden cutting boards.


Buy a Quality Board

There’s a million styles of wooden cutting boards out there. Quality wooden cutting boards and butcher blocks will be smooth to the touch, properly sealed and pretty scratch resistant.

Clean it Properly

When working with a wooden cutting board you do have to be careful that you don’t let it sit or soak in water too long. Water can warp the board making it harder to use. Handwash your board and dry it immediately after. Set the board up on its side for best storage.

Use Separate Boards for Meat

Some people will say to avoid using a wooden cutting board for raw meat because the porous surface can trap bacteria. You can use a wooden cutting board for meat if it is cleaned promptly and properly. It is best to use separate boards for meat and vegetables so you know which one needs the deep cleaning.

Treat Your Board Right

Wooden cutting boards will start to dry out from washing and cleaning. You can and should conditional your boards with board oil every few months or as needed. It will keep your board looking great and functioning great no matter how many times you use it.

Think About Your Knives

Wooden cutting boards don’t dull knives as fast and as hard plastic boards, but your knives can damage your board. Make sure you sharpen your knives regularly with a knife sharpener so you get cleaner cuts and avoid hacking into your wooden board.