How to Take Care of Wooden Chopping Boards: A Comprehensive Guide

Wooden chopping boards are a practical and timeless addition to any kitchen. They not only provide a sturdy surface for cutting and chopping, but also add a touch of natural beauty to your culinary workspace. To ensure your wooden chopping board remains in top-notch condition and continues to serve you well for years to come, proper care and maintenance are essential. We’ll explore everything you need to know about caring for your wooden chopping board.

Why Choose a Wooden Chopping Board?

Before diving into care and maintenance tips, it’s worth understanding why natural wood is a great material choice for chopping boards. And why they are so popular among home cooks and professional chefs alike. If you want to read more about why wood chopping boards are the ideal solution, then click here.

• Knife-Friendly Surface: Do you own premium kitchen knives? If you do, then having a wooden chopping board can help to preserve them. The natural grain of the wood offers the right balance of firmness and softness, helping to preserve the sharpness of your knives.
• Non Toxic: Wooden chopping boards are non toxic and natural (as long as they are not coated in any chemicals), the same can not be said for their plastic counterparts, which can be a source of microplastic contamination.
• Natural Antibacterial Properties: Wood has natural antibacterial properties. Research has shown that bacteria can struggle to thrive on wooden surfaces, which can make them a safer choice for food preparation.
• Durability: With the proper care, wooden chopping boards can last for many years.

Cleaning Your Wooden Chopping Board:

• Hand Wash Only: Wooden chopping boards should never be placed in a dishwasher. The high water temperature and strong detergents can cause the wood to warp, crack, or split. Instead, wash them by hand using warm, soapy water.
• Scrub Gently: Use a soft-bristle brush or a sponge to scrub the surface of the chopping board gently. Avoid abrasive scouring pads or steel wool, as they can scratch and damage the wood.
• Rinse Thoroughly: After washing, rinse the board thoroughly to remove any soap residue. Ensure that no soapy water remains on the surface.
• Sanitise with Vinegar: To disinfect your wooden chopping board, mix equal parts of white vinegar and water in a spray bottle. Spray the solution on the board, let it sit for a few minutes, and then wipe it off with a clean, damp cloth.
• Avoid Soaking: Never soak a wooden chopping board in water, as prolonged exposure to moisture can cause it to warp or crack.
• Always Dry Completely: Clean it promptly after use and dry it thoroughly.

Removing Stains and Odours

Wooden chopping boards may develop stains or absorb odours from the foods you prepare. Here’s how to tackle these issues effectively:

Stains:

For fruit stains (berries etc.) sprinkle the stained area with salt, then rub it with half a lemon. Let it sit for a few minutes before rinsing and drying. For tougher stains, create a paste with baking soda and water, apply it to the stain, and scrub gently with a soft brush. Rinse and dry thoroughly. In some cases, where the board has been neglected, and the stain has penetrated deeply into the grain, it may be necessary to sand the board down. To sand the board yourself, you will require various grits of sandpaper, starting at 120 grit and increasing the grit of the paper as you work to help create a smooth surface. You can do this by hand or with an orbital sander. It is important to note that sanding your board is only to be considered in extreme cases, where all other options have been pursued, as sanding may damage any engravings, inlays, or other design features of the board. After you have sanded the board, you should always liberally apply oil or a board protection product. Keep reapplying until the board ceases to absorb anymore and then wipe down with a lint free cloth.

As with most things in life, prevention is better than cure and it is far better to maintain your board than to repair it. One of the easiest ways to keep your board from becoming stained is to use a board protector, like our board butter, which you can purchase here. This will make sure that stains are never able to occur in the first place. Make sure you use it every few months or whenever the board begins to look dry.

Never use vegetable oil on your chopping board because it goes rancid overtime.

Odours:

Foods like garlic, onions and leeks can all leave unwanted smells behind if this happens to you try sprinkling the board with baking soda, then rub it in with a damp cloth or sponge. Let it sit for a few minutes before rinsing and drying. Again though, the same logic applies. It is far better to take good care of your chopping board and avoid unwanted odours by using a board protector than it is to try to remove bad smells. A well cared for board will never take on bad odours that can’t be removed with your normal cleaning routine.

Oiling Your Wooden Chopping Board

For the best results, we recommend buying a premium board care product like our board butter.

Follow these steps to oil your board:

• Choose the Right Oil or Butter: Food-grade mineral oil or specialised cutting board oil or board butter are excellent choices for wooden chopping boards. Avoid using vegetable oils, as they turn rancid over time.
• Oil When Dry: Ensure that the chopping board is completely dry before applying the oil or butter. This prevents the wood from absorbing excess moisture.
• Apply the Oil: Pour a small amount of oil or butter onto the board’s surface, then use a clean, dry, lint free cloth to spread it evenly. Pay special attention to any areas that look dry or worn.
• Let It Soak: Allow the oil to soak into the wood for several hours or overnight, for the best results. This helps the wood absorb the oil, nourishing it and enhancing its natural beauty.
• Wipe Off Excess: After the oil has soaked in, use a clean, dry cloth to wipe off any excess oil from the surface. The board should not feel greasy; it should have a satin-like finish.
• Repeat as Needed: Depending on how often you use your chopping board, you may need to oil it every few weeks or months. Keep an eye on the board’s appearance and reapply oil when it starts to look dry. You may also need to apply oil several times over a period of a few days, especially if the board has been neglected, repeating the porcess until the board no longer absorbs anymore oil.

Storage and Preventive Measures

Proper storage and preventive measures can further prolong the life of your wooden chopping board:

• Store Upright: When not in use, store your wooden chopping board in an upright position. This allows air to circulate around it and prevents moisture buildup. You can often purchase a board holder with your chopping board, which allows for easy storage and display.
• Use Separate Boards: To prevent cross-contamination, use separate chopping boards for different types of foods (e.g., one for meats, one for fruits and vegetables).
• Rotate Sides: To ensure even wear and tear, periodically flip your chopping board and use both sides.
• Avoid Direct Heat: Keep your wooden chopping board away from direct heat sources, such as stovetops or ovens, as extreme heat can cause the wood to warp.
• Keep in a Dry Place: Avoid storing your board in a moist environment, keep it away from the sink and any other places that may promote moisture within your board.
• Regularly Add Oil: Oil or board butter helps to keep your board resilient to moisture and other damage and will significantly prolong the life of your board. Be consistent with it.

When to Replace Your Wooden Chopping Board

With proper care, a high-quality wooden chopping board (like the ones we carefully craft at Oak Spinney) can last for many years. However, there may come a time when it’s necessary to replace it. Here are some signs that it’s time for a new chopping board:

• Deep Cracks or Splits: If your chopping board has deep cracks or splits that cannot be repaired, it’s time to replace it.
• Severe Stains and Odours: If the board has extensive staining or odours that persist despite cleaning and oiling, it may be time for a fresh start.
• Warped or Buckled: Warping or buckling indicates that the board has absorbed too much moisture and is no longer suitable for use.
• Excessive Wear: When the surface of the board becomes excessively worn, with deep grooves and cuts, it can compromise the performance of your knives.
• Mould or Mildew Growth: If mould or mildew develops on the board and cannot be effectively removed, it’s time to replace it to ensure food safety.

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