You can’t call a kitchen complete without a quality cutting board. From carving a centerpiece-worthy roast to slicing limes for margaritas, the right cutting board saves your knives and counters from damage.
We’re partial to aesthetically pleasing and highly practical wooden cutting boards. Wood is naturally antimicrobial, microplastic-free, and easy on your knife blades. And a well-made wooden board can become a family heirloom if it’s treated properly. I spoke with Lisa Bosio, John Boos & Co. Director of Consumer Products & Strategic Marketing, for the inside scoop on how to ensure your cutting board lasts a lifetime.
How to clean a wooden cutting board
Just like your knives, your board should be cleaned after every use, whether you spatchcocked a chicken or sliced a cucumber. First things first: Never put your wooden cutting board in the dishwasher. The heat and water will cause it to crack or warp, and there’s no going back.
Start by wiping away any food or debris with a sponge or cloth. Then wet the cloth with warm water and mild soap to give the board a better scrub. Rinse the board under running water, then finish with a clean, dry towel to remove as much moisture as possible.
Photo by Alex Lau
When washing the board, make sure you’re cleaning the bottom, edges, and sides—not just the surface you used to cut on. Water causes wood fibers to swell, and if you only wash the top, the board won’t swell uniformly, which leads to warping. That’s how you end up with a rocking cutting board. (Pro tip: If this has already happened, you can reverse it. Lightly wet just the concave side of the board and place it on a damp kitchen towel on your countertop. Set a heavy weight on top, like a cast-iron pan or Dutch oven, and leave it overnight to dry flat.)
Finally, let the board air dry by storing it vertically. This helps prevent warping, which happens when one side of the board stays wet longer than the other.
Photo by Alex Lau
How to season a wooden board
Every month, your board needs some extra TLC. Seasoning the board with mineral oil is the best way to prevent cracking and splitting, according to Bosio. If your board is in high demand, it might need more frequent oiling—you’ll know if the finish appears dry or dull.
Step 1: Oil
To season your board, apply food-safe mineral oil with a soft cloth to all surfaces: sides, top, bottom, and any grooves, grips, or handles. Avoid overdoing it, as too much oil can “prevent the wood from breathing properly and affect how evenly it dries,” says Bosio. You’re not aiming for puddles. Work enough oil into the wood for an even finish with no visible dry spots, then leave your board on its edge to dry overnight so both sides dry evenly.
