When maintained well, wooden cutting boards and butcher blocks can last decades – and that’s not an exaggeration. With just a little TLC, you’ll help the board to avoid warping and cracks and generally keep it looking its best! As wood is naturally quite porous, it’s important to upkeep the ‘seasoning’ of any wooden board; otherwise, they can absorb colors and odors from the food or absorb too much water and warp/crack or even become moldy.
Top Tips For Wooden Board Maintenace
Don’t soak wooden boards for longer than a few minutes in water or clean them in a dishwasher. This can lead to the boards warping or cracking. Save one board specifically for meat/fish (or use a non-porous board for these) and one for everything else – to avoid cross-contamination. Always wash both sides of the board and allow it to lean upright while drying to avoid warping – otherwise, it can become moldy.
How often to clean?
This really depends on how often you’re using the board and what you’re using it for. For example, I never use my wooden boards for raw meat or fish – thus, I don’t have to worry about bacterial contamination. I tend to only do the lemon and salt cleaning method before seasoning a cutting board or if there are lingering stains/odors. Personally, I do this around 3 times per year. However, depending on how much you use the board, this could be done monthly or only 1-2 times per year.
How To Tell If Wooden Board Needs Seasoning
There are some telltale signs that a seasoning is in order.
If your board has obvious lighter patches that look lighter and drier. Use the ‘waterdrop test.’ Just put a few droplets of water on the board. If it soaks into the board, it’s time for seasoning! If it beads up on the surface, you’re fine for now! Lastly, if there are any stubborn stains or smells, it’s not only time for a season but also a good ol’ clean.
What Is The Best Oil For Cutting Boards?
There are several types of wax and oil for cutting board seasoning, You can use an oil alone or a combination of oil and wax. While the oil will penetrate the board to avoid warping and cracks, the wax will create more of a physical barrier on the wood’s surface in all the knife grooves. This will protect against bacteria, stains, and the absorption of odors and liquids.
Mineral Oil
This is a great option when oiling a cutting board in that it’s odorless, colorless, and low-budget. Not only does it absorb into the wood, but it also repels water. Just be careful to purchase food-grade mineral oil (also labeled liquid paraffin) only – which is safe to digest. Mineral oil is derived from petroleum, so not all versions are. Top Tip: You can find this oil even cheaper in drugstores and the pharmacy section of larger grocery stores sold as a laxative – and no, don’t worry, it’s only if you drink it by the spoonful that it will cause this side effect.
Fractionated Coconut Oil
Fractionated coconut oil is another great option for your board – and is plant-based. Unlike regular coconut, the fractionated version has been distilled until what remains is an odorless oil that stays liquid even at cooler temperatures. It also won’t go rancid – which is important. In terms of cost, I’ve found that it can be fairly similar to mineral oil when bought online. However, it may be slightly more expensive.
Beeswax
Beeswax is actually a great option to use alongside coconut oil or mineral oil and will provide a more water-resistant finish and seal for the board. Thus, your seasoning will also last longer too – meaning you don’t have to do this process as often. All you need to do is use 1 part beeswax for every 4 parts coconut oil/mineral oil and melt it together before pouring it over the board. For a vegan version, you could use Carnauba wax from the leaves of the carnauba palm in Brazil.
What NOT to use
It’s important not to use oils that are high in unsaturated fats that will go rancid over time. For example, canola oil, olive oil, vegetable oils, etc. While I’ve heard from several people that use vegetable oils and haven’t had issues – it is a risk, and I’d rather spend the little extra on oil that won’t go rancid than end up ruing an expensive wooden board (which will likely cost lots to replace).
How To Clean A Wooden Cutting Board
Cleaning a wooden cutting board is different to how you’d deal with a plastic/glass option. Here are a few tips for caring for a wooden cutting board. Top Tip: It’s important not to soak the board for more than a few minutes to avoid warping/cracking.
The Cleaning & Seasoning Method
What’s Needed
To clean: lemon and coarse salt (or baking soda). To season: Food-grade oil that won’t go rancid (read above). Microfiber cloth/kitchen towel (paper towels).
How To Clean A Wooden Cutting Board With Lemon
Note: You could also do this method with baking soda. The lemon juice will cause it to foam up; this is normal. Baking soda isn’t coarse to act as a scrub but will help eliminate any odors and freshen up the board well. Cut your lemon in half and dip one half into coarse salt. Alternatively, you can sprinkle the board liberally with salt and squeeze some of the lemon juice over it. Then rub the board with the lemon, using the salt to scrub it well. You can add more salt to the board if needed. Rub the board in the direction of the grain. Allow it to sit for a few minutes, and then use a bench scraper or spatula to remove all the excess salt and liquid. Repeat this process on the other side of the board. Then dry it down with a dish towel/cloth. Some people rinse the board, too, if it doesn’t look like all the salt is gone. Then stand the board upright or leaning against a wall and allow it to dry completely. This is important as, if it’s wet, the oil won’t easily permeate the board.
How To Oil A Cutting Board
Lay your chopping board on a flat, non-slip surface. The size of your board will determine how much oil is needed. For this sized board, I started with around 2-3 Tbsp of oil. If you want to use a wax/oil combo, heat it over a double boiler first. Pour the oil directly onto the board, spreading it all over the board rather than concentrating it in one area, then begin to work it in with your paper towel/cloth. You can either rub it in circular motions ‘buffing’ it into the surface, OR rub it in the direction of the grain, in a linear way. Either way will work. Remember to do all the sides of the board too. If the board was very porous and practically soaked the oil up immediately, then it’s a good idea to repeat this process once more (or even twice more). I usually do it twice. Tip: If you want to do this twice, then place the board in the oven at a low temperature for 10-15 minutes after the first oil. This will help it soak up the oil faster. Allow it to cool, then add the second coat and leave to dry overnight. Don’t worry, you can’t over-oil the board as it will simply stop absorbing it when it can’t anymore, and the oil will stay visible on the surface. At that point, wipe it away with a cloth/paper towel. Once oiled, place the board up against a wall or somewhere that air can circulate (not flat against a table) and leave it to dry for at least 6 hours, but even better if it’s left for between 1-2 days to dry fully. If there’s any remaining excess oil after drying, wipe it down. The board is now ready to use!
When you’re seasoning the chopping board, feel free to do the same with other wooden products around the kitchen, if needed; knife handles, wooden spoons, bowls, etc. If your board has lots of gouges and knife marks in it, you could go through the extra step of resurfacing the board. To do this, sand the board down (start with medium grit – around 100 and move to finer grit) before rinsing, drying, and seasoning the board with oil. Do I need to season a new board? Yes – even if it’s pre-seasoned, it can actually be a good idea to repeat this process. A new board will be the most absorbent, in fact, and will require the largest amount of oil upfront. The maintenance thereafter will be a little to reapply the thin seal on the top as it wears down.
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If you try this method for how to clean a wooden cutting board (and seal it) then let me know your thoughts and questions in the comments. I’d also really appreciate a how-to card rating (below) and would love to see your wooden boards before/after – just tag @AlphaFoodie.
