How to Clean, Oil and Care for a Wooden Chopping Board

A new wooden chopping board on a wooden kitchen table

A good wooden chopping board is one of the most satisfying things in a kitchen. It is kind to knives, quiet to work on, handsome enough to take to the table and, looked after properly, it will last for decades. Wood does ask for a little care in return, but the routine is simple, and once it becomes habit it takes only a minute.

This guide covers everything: how to choose a board that suits you, daily cleaning, dealing with raw meat, removing smells and stains, how to oil a board and how often, and how to fix the problems that sometimes appear, such as rough patches, cracks and warping.

Why wood?

Wood has been used for chopping boards for centuries, and it still has real advantages over plastic, glass and stone.

It is kind to knives. Wood gives slightly under the blade, so edges stay sharp far longer than on glass or stone.
It is stable and quiet. A thick wooden board sits firmly on the worktop and doesn't clatter.
It is beautiful. A good board can go straight from chopping to serving bread, cheese or a roast at the table.
It lasts. With care, a wooden board can be sanded and re-oiled for many years rather than thrown away when it is scored.

Choosing a board worth looking after

Look for a close-grained hardwood such as acacia, beech, maple, walnut or teak; softwoods like pine mark too easily. A thicker board is less likely to warp. Buy larger than you think you need, so food stays on the board. Many cooks like two boards: one for raw meat and fish, and one for everything else.

Our General Store Wooden Chopping Board gives you a generous 50cm of workspace, while the Kora acacia round board works for chopping and serving. For bread and cheese at the table, the Amba round serving board is a good size.

Everyday cleaning

After each use:

Scrape off any food with the back of a knife or a bench scraper.
Wash both sides with hot water and a little washing-up liquid, using a brush or cloth.
Rinse with hot water.
Wipe dry straight away with a clean tea towel.
Stand the board on its edge to finish air-drying, so air reaches both faces evenly.

Drying both sides evenly matters more than most people realise. A board left flat on a wet worktop dries on one side only, and uneven drying is the main cause of warping.

The two golden rules

Never put a wooden board in the dishwasher. The heat, water and harsh detergent dry the wood out, open the grain and can crack or split a board in a single cycle.
Never leave it to soak. Wood absorbs water and swells. Leaving a board in the sink causes cracking, warping and loose glue joints.

After raw meat, fish or poultry

Wash the board straight away in hot, soapy water, scrubbing well, and dry it thoroughly. Many cooks keep a separate board, perhaps a different shape or colour of wood, just for raw meat and fish. It is a sensible habit that reduces the risk of cross-contamination.

For an occasional deeper clean, wipe the board with white vinegar, leave for a few minutes, then rinse and dry. Vinegar is mildly acidic and helps freshen the surface.

Removing smells and stains

Garlic, onion and fish can leave their mark on a board.

Salt and lemon. Sprinkle a generous layer of coarse salt over the board, then scrub it in with the cut side of half a lemon, squeezing as you go. Leave for five minutes, then rinse and dry. The salt scours gently and the lemon freshens and lightens.
Bicarbonate of soda. Make a paste with a little water, spread it over the board, leave for a few minutes, scrub, rinse and dry. Good for lingering smells.
Stains from beetroot or berries usually fade with the salt and lemon method; repeat if necessary.

How to oil a wooden board

Oiling is the most important part of caring for a wooden board. Oil soaks into the wood and fills the fibres, which stops the board drying out and cracking, helps it resist water, stains and smells, and brings out the colour and grain.

Which oil to use

Food-safe mineral oil (sometimes sold as liquid paraffin) is inexpensive, doesn't go rancid and is the most common choice.
Specialist board oils and board butters often combine oil with beeswax for extra water resistance and a soft sheen.
Avoid cooking oils such as olive, sunflower or vegetable oil. They can turn rancid in the wood and leave the board sticky and smelly.

Step by step

Start with a clean, completely dry board. Ideally leave it overnight after washing.
Pour on a little oil, around a tablespoon for a medium board.
Rub it in with a soft, lint-free cloth, working along the grain. Cover the top, the underside and all the edges; the end grain at the ends of the board absorbs most.
Leave it to soak in for several hours, or overnight, standing on its edge.
Wipe off any excess with a clean cloth. The board should feel smooth, not greasy.
Finish with board butter, if you like, for extra protection and a soft sheen.

How often?

Oil a brand-new board once a week for the first month, to build up a good level of protection. After that, roughly once a month is enough for a board in regular use. There are two easy signs that a board needs oiling: the wood looks pale, dry or grey, or water soaks in rather than beading on the surface.

Fixing common problems

Rough or furry patches

After the first few washes, the grain of the wood can rise slightly and feel rough. This is normal. Smooth it with fine sandpaper (around 240 grit), working along the grain, then wipe off the dust and oil the board.

Deep knife marks

Heavy use leaves scores that can trap food. Sand the surface back gently with medium then fine sandpaper until smooth, then oil well. A thick board can be sanded many times over its life.

Small cracks

Fine surface cracks usually mean the board has dried out. Oil it generously over several days and the wood may swell enough to close them. Deep cracks that go right through, or that open each time the board is washed, can harbour bacteria, and the board is best retired to serving bread or used as a trivet.

Warping

A board that rocks on the worktop has usually dried unevenly. Lay it flat with the curved side up, place a damp tea towel over it for a few hours, then dry it under even weight. It doesn't always work, but often helps. Prevent warping by always drying both sides and standing the board on its edge.

Using your board safely

Put a damp tea towel or a non-slip mat under the board to stop it sliding while you chop. Always cut away from your body, and keep knives sharp; a sharp knife is safer and kinder to the board than a blunt one that you have to force.

A simple routine

Every use: scrape, wash, rinse, dry, stand on edge.
Weekly: salt and lemon if it smells.
Monthly: oil all over and leave overnight.
Occasionally: sand and re-oil to refresh the surface.

Frequently asked questions

Is wood hygienic for chopping?

Yes, when cleaned and dried properly. Wash straight after use with hot soapy water and dry thoroughly. Keeping a separate board for raw meat is good practice.