Every wooden cutting board — end grain or edge grain, oak, ash, walnut, whatever's under your knife — needs the same basic care to last for years instead of months. Here's exactly how we do it with every Slice board, and how you should too.
How to oil a wooden cutting board
Oil is what keeps a wooden board from drying out, cracking, or soaking up water and smells. Apply a food-safe mineral oil (or a dedicated board cream) generously across the whole surface, let it soak in for a few hours or overnight, then wipe off whatever hasn't absorbed.
Do this every 3-4 weeks for a board in regular use, and more often in the first few months while the wood is still new and thirsty. If the surface ever looks pale, dry, or feels rough, that's your board asking for oil.
How to clean a wooden cutting board
Hand-wash only, with warm water and mild soap. Never put a wooden board in the dishwasher, and never leave it sitting in water — a board that soaks will warp. Dry it immediately with a towel, then stand it on its edge so both sides get equal air.
Getting rid of smells
Garlic, onion and fish leave their mark. Scrub the surface with coarse salt and half a lemon, then rinse and dry as usual. That combination lifts smells without any chemicals near your food.
Dealing with knife marks
Light cuts and scoring are normal — they're part of what a board is for, not a defect. If marks start to bother you, a quick pass with fine sandpaper followed by a fresh coat of oil brings the surface back close to new.
Where to keep it
Keep your board away from direct heat, radiators, dishwashers, and long stretches in direct sun. Wood moves with temperature and moisture, and too much of either can cause warping or cracking over time.
Follow these five habits and a good end grain board will easily outlast the kitchen it's sitting in. Browse our handmade oak and ash cutting boards if you're after one that's built to take the care.
