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Cleaning and Use
Proper cleaning of a cutting board after each use is essential for maintaining food safety and the longevity of the board. It helps remove food particles, bacteria, and odors that can build up—especially after cutting raw meat, fish, or strong-smelling ingredients like onions and garlic. Cleaning the board with warm, soapy water and drying it thoroughly prevents moisture from seeping into the wood, which can cause warping, cracking, or mold growth over time. Consistent cleaning not only keeps your board hygienic but also preserves its surface and ensures it remains a safe and reliable tool in the kitchen.
Day to Day
After use, wash with warm, soapy water; rinse and towel dry immediately.
NEVER soak or use a dishwasher—water and heat will cause warping and cracking.
Always store on edge to ensure even drying and good air circulation.
Deep Cleaning
If your board has a strong odor, stains, or has been used for raw meat then it’s time for a deep cutting board cleaning.
How to Deep Clean a Cutting Board:
Sprinkle coarse salt or baking soda over the surface.
Scrub with a halved lemon, using the cut side to work the salt or soda into the board. This helps lift stains and kill bacteria.
Let it sit for about 5–10 minutes.
Rinse with warm water and towel dry immediately.
Store on edge.
Once fully dry, recondition with mineral oil or board butter to keep the wood hydrated.
Applying Mineral Oil
Step by step directions for applying Food Grade Mineral Oil
Applying Board Butter
Step by step directions for applying a Board Wax/Board Butter