Cutting Board Care

How to Care for Your End-Grain Cutting Board

End-grain cutting boards are beautiful, very durable, and gentle on your knives — but they need a little simple care to stay that way for years. Follow these easy guidelines and your board will age gracefully and keep looking great.

When You First Receive Your Board

Your board arrives already oiled and waxed, which is why it has a rich, darker color. Before first use, simply wipe the surface with a clean, dry cloth to remove any excess oil or wax residue if any. That’s all you need to do — it’s ready for the kitchen.

Everyday Use

  1. Wipe or rinse the board right after use with warm water and a mild dish soap.
  2. Use a soft sponge or cloth — never steel wool or abrasive scrubbers.
  3. Dry the board thoroughly with a clean towel, then stand it on its edge or prop it up so air can circulate around all sides.
  4. Never leave it sitting in a puddle of water or stacked flat while wet.

When & How to Re-Oil

Over time the wood will slowly dry out and lose some of its rich color, becoming dull or lighter in appearance. That’s your cue that it’s time to re-oil.

  • Use only food-safe mineral oil or a quality board cream/wax blend made specifically for cutting boards. We recommend Howard Butcher Block Conditioner.
  • Do not use olive oil, vegetable oil, or any cooking oil — these can turn rancid over time and leave an unpleasant smell and sticky residue.
  • Apply a generous amount with a clean cloth or paper towel.
  • Let it soak in for at least 20–30 minutes (overnight is even better).
  • Wipe off any excess so the surface doesn’t feel sticky.
  • Most boards need this treatment every 3–4 weeks with regular use, or whenever the wood starts looking dull.

Things Not to Do

These are the most common ways people accidentally damage end-grain boards:

  • Never put the board in the dishwasher. High heat, prolonged water exposure, and harsh detergents will warp the wood, weaken the glue joints, and will permanently crack or split the board.
  • Never put the board in the microwave. It contains stainless steel screws.
  • Do not soak the board in the sink for long periods.
  • Avoid placing hot utensils, pans, or other very hot cookware directly on the board — these can leave heat marks or scorch the surface. (Placing cooked meat on the board is perfectly fine.)
  • Avoid cutting red-staining fruits (beets, blueberries, blackberries, raspberries, pomegranates, and cherries) without cleaning the board immediately afterward.
  • Avoid extreme temperature changes (leaving it next to a hot stove, in a hot car, or in strong direct sunlight for hours).
  • Don’t use harsh chemicals, bleach, or abrasive cleaners.

Extra Tips for Long Life

  • If your board picks up strong smells (onion, garlic, etc.), sprinkle coarse salt or baking soda on the surface, rub with half a lemon, then rinse and dry.
  • Store the board on its edge or in a dry, well-ventilated spot when not in use.
  • If the surface ever feels rough, you can lightly sand it with fine-grit sandpaper (220+) and re-oil.

With these simple habits, your end-grain cutting board will remain a beautiful and functional piece in your kitchen for many years.