How to Care for Your Handmade Wood Cutting Board: The Complete Guide

You just brought home a beautiful handmade wood cutting board — or maybe you've had one for years that's starting to look a little tired. Either way, proper care is the difference between a board that lasts a lifetime and one that cracks, warps, or harbors bacteria within a few months.

As a woodworker who builds cutting boards by hand, I've seen every mistake in the book. I've also seen boards I made years ago still looking gorgeous because their owners followed a few simple steps.

Here's everything you need to know.

Why Wood Cutting Boards Need Special Care

Unlike plastic or glass cutting boards, wood is a natural material that responds to its environment. It absorbs moisture, expands and contracts with humidity changes, and can dry out if neglected.

The good news? Wood also has natural antibacterial properties that plastic doesn't. Studies from UC Davis found that bacteria placed on wood cutting boards died off rapidly, while bacteria on plastic boards survived and even multiplied in knife scarring.

That means your wood board isn't just beautiful — it's actually more hygienic when properly maintained.

The First 24 Hours: Seasoning a New Board

When you receive a new handmade cutting board, it may already be finished with food-safe oil or wax. At Munsell Made, every board ships with a finish applied. But giving it an extra initial treatment is never a bad idea.

What you'll need:

• Food-grade mineral oil (available at any pharmacy or grocery store for a few dollars)
• A clean, lint-free cloth or paper towel

Steps:

1. Make sure the board is clean and completely dry
2. Pour a generous amount of mineral oil onto the surface
3. Spread it evenly across all surfaces — top, bottom, sides, and edges
4. Let it soak in for at least 4–6 hours, or ideally overnight
5. Wipe off any excess oil with a dry cloth

The wood will absorb what it needs. You'll notice the grain becomes richer and more vibrant — that's the wood telling you it's happy.

Daily Care: Cleaning After Each Use

Do:

• Wash with warm water and mild dish soap immediately after use
• Use a soft sponge or cloth
• Dry thoroughly with a towel and stand the board upright to air dry completely
• Clean both sides even if you only used one (this prevents uneven moisture absorption)

Don't:

• Never put a wood cutting board in the dishwasher — the prolonged heat and water will cause cracking and warping
• Never let it soak in standing water
• Avoid harsh chemical cleaners or bleach

Monthly Maintenance: Oil and Wax Treatments

Depending on how frequently you use your board, you'll want to re-oil it every 2–4 weeks. A common rule of thumb in the woodworking community:

"Oil your board once a day for a week, once a week for a month, and once a month forever."

This might sound excessive, but it frontloads the seasoning process. After that first month, monthly oiling takes about 5 minutes and keeps your board in peak condition.

For extra protection, consider using a board cream or wax that combines mineral oil with beeswax. This creates a more durable moisture barrier. You can find food-safe board wax from many woodworking suppliers or even make your own by melting beeswax into warm mineral oil at a 1:4 ratio.

Removing Stains and Odors Naturally

Even with great care, your board will eventually pick up stains from berries, beets, or turmeric, and odors from garlic and onions.

For stains:

• Sprinkle coarse salt over the stained area
• Cut a lemon in half and use it to scrub the salt into the wood
• Let it sit for 5 minutes, then rinse and dry

The salt acts as a gentle abrasive while the lemon's acidity breaks down the stain and neutralizes odors. This method is completely food-safe and surprisingly effective.

For deep odors:

• Make a paste with baking soda and water
• Spread it over the board and let it sit for 10–15 minutes
• Rinse thoroughly, dry, and re-oil

Fixing Minor Damage: Scratches and Rough Spots

Over time, knife marks are inevitable — and honestly, they give your board character. But if the surface becomes rough or heavily scarred:

1. Sand the surface lightly with 220-grit sandpaper, moving with the grain
2. Progress to 320-grit for a smoother finish
3. Wipe away all dust with a damp cloth
4. Let it dry completely
5. Re-oil generously (treat it like a brand new board)

This process essentially gives your cutting board a fresh start and can be repeated as many times as needed throughout the board's life.

When to Retire a Cutting Board

A well-maintained hardwood cutting board can easily last 10–20 years or more. However, it's time to replace your board if:

• Deep cracks have formed that you can't sand out (these harbor bacteria)
• The board has warped significantly and no longer sits flat
• There's any sign of mold that doesn't come off with cleaning
• The wood has become excessively soft or spongy

The Right Wood Makes All the Difference

Not all cutting boards are created equal. The wood species matters enormously for durability and food safety. Hardwoods with tight grain patterns — like walnut, maple, and cherry — are ideal because they resist knife scarring and don't absorb excess moisture.

At Munsell Made, I select every piece of wood specifically for cutting board use, choosing tight-grained hardwoods that will hold up to real kitchen use for years. Every board is handcrafted, sanded to a smooth finish, and treated with food-safe mineral oil before it ships to you.

Browse our handmade cutting board collection →

Quick Reference Care Chart

Taking care of a handmade cutting board isn't complicated — it just requires consistency. Treat it well, and it will be the most reliable tool in your kitchen for decades.

Have questions about caring for your Munsell Made board? Get in touch — we're always happy to help.