Caring for Your Wooden Chopping Board: A Ritual of Preservation
In a world that moves quickly, your wooden chopping board invites you to slow down. It’s more than a kitchen accessory, it’s a companion to your daily rituals, a keeper of meals shared and memories made. With a little care, it will serve you beautifully for years to come. On a board like the Double-Sided Solid Oak Chopping Board, which is finished with food-safe oil and hand-smoothed, you’ll want to refresh the protective surface a few times per year with additional food-safe mineral oil, following the seasonal rhythm of use.
Daily Care: Keep It Simple, Keep It Dry
After use, rinse your board under cool running water. Avoid soaking it or placing it in the dishwasher, wood is porous and sensitive to prolonged moisture. Gently pat dry and allow it to air dry fully before storing. A dry board is a happy board.
Monthly Refresh: Nature’s Cleanser
Once a month, treat your board to a natural cleanse. Sprinkle coarse salt across its surface and rub it down with half a lemon. This simple ritual lifts lingering odors and restores freshness, all without harsh chemicals.
Seasonal Nourishment: Oil & Wax
Depending on how often you use your board, nourish it a few times a year with food-grade mineral oil or beeswax. This helps prevent cracking, enhances its natural grain, and keeps it feeling smooth to the touch. Apply with a soft cloth, let it soak in overnight, and buff gently the next day. It’s a quiet act of care, like polishing a memory.
Each board is handcrafted with care in our chapel workshop, using sustainably sourced timber and timeless techniques. Caring for it is an extension of our shared values, beauty, longevity, and mindful living.
Frequently Asked Questions
Can I put a wooden chopping board in the dishwasher?
No. Wooden chopping boards should never be put in the dishwasher. The prolonged exposure to heat, water and detergents can cause the wood to warp, crack, or split. Always wash by hand using warm water and mild washing-up liquid, then dry thoroughly.
How often should I oil my wooden chopping board?
For most kitchens, oiling your board every one to three months is ideal. If the wood begins to look dry, pale, or rough to the touch, it’s a sign it’s ready for nourishment. Seasonal changes — particularly central heating in winter — can increase how often oiling is needed.
What oil is best for a wooden chopping board?
Use a food-safe mineral oil or a beeswax and mineral oil blend. Avoid cooking oils such as olive or vegetable oil, as these can turn rancid over time and create unpleasant smells.
How do I clean my board naturally without harsh chemicals?
A simple and effective method is to rub the surface with coarse salt and half a lemon. This helps lift odours and surface bacteria while gently refreshing the wood. Rinse lightly and dry well afterwards.
Is it normal for a wooden chopping board to change over time?
Yes, that’s part of its charm. With regular use and proper care, a quality wooden board will develop a deeper patina and character. Small knife marks and tonal changes are signs of a well-loved, well-used piece, not damage.
Can I use the same board for meat and vegetables?
Many people choose to dedicate one side of a double-sided board to raw ingredients and the other to vegetables or bread. If using one board for everything, thorough cleaning and drying between uses is essential.
Why does my board feel rough after washing?
Water can raise the grain of the wood slightly, making it feel rough once dry. Light sanding with very fine sandpaper, followed by re-oiling, will restore a smooth finish.