Caring For Wooden Cutting Boards – 9 Tips

To get the most life from your wooden cutting board, treat your board with care. Follow these tips and add years to the life of your wooden cutting board.

1) Once every several weeks, depending on use, wipe on an even coat of mineral oil onto the work surface of the cutting board.

2) Moisture such as brine, water or blood must not be allowed to stand on the block for long periods of time. In addition, do not allow wet meats to stay on the board any longer than necessary. The wood expands and softens when moisture soaks into the wood. This effects the strength of the glued joints.

3) Use of a steel brush on the cutting surface is not recommended. Instead, use a good steel scraper or spatula as necessary.

4) Be sure to follow the instructions in step 1 prior to cutting fish or fowl. This insures that the moisture barrier is in place. Always clean the work surface thoroughly after cutting fish or fowl.

5) Using a razor-edged cleaver will cause splinters and soft spots. It’s better to use a cleaver with a dull sharpened edge. To insure even ware of your block, do not cut continuously in the same place on the surface. Distribute the cutting over the entire surface of the block.

6) When washing your block, never use any type of harsh detergents. Also, never wash your butcher’s tools on the block.

7) Scraping your block will remove 75% of the moisture. Dry immediately with an absorbent towel. This will prevent quick deterioration of the work surface and you will have an odorless and clean cutting surface for the next use.
To prevent splitting or chipping of outside boards, maintain the same bevel on the edge of your block as it had when you bought it.

9) Insure even usage on both work surfaces by turning the block over periodically.

As for dishwashers, never use them to clean wooden butcher blocks or cutting boards.