To care for a wooden serving board, wash it by hand with warm soapy water, dry it standing on its edge, and rub in food-grade mineral oil or board cream about once a month, or whenever it looks pale and dry. Never soak it and never put it in the dishwasher. Do those few things and a good hardwood board will last for many years and look better with age.
Why wood needs a little care
Wood is a natural material that takes in and releases moisture. If it gets soaked, it swells; if it dries out, it shrinks. Repeated swings between the two are what cause warping and cracks. Regular oiling fills the wood fibers so water stays on the surface, and gentle washing keeps it from absorbing too much in the first place. Handmade boards, like ours, carved in the Petén region of Guatemala from sustainably harvested, certified wood, are finished with all-natural treatments, so a simple routine is all they need.
How to clean a wooden board after every use
- Scrape off food with a bench scraper or the back of a knife.
- Wash with warm water and a little mild dish soap using a sponge or soft brush. Wash both sides, even if you only used one, so the board dries evenly.
- Rinse quickly. Do not leave it sitting in the sink or soaking in water.
- Towel dry, then stand it on its edge to air dry completely. Laying it flat while wet traps moisture underneath and can make it warp.
How to oil a wooden serving board
Oiling is the step most people skip, and it is what makes the biggest difference.
What oil to use
- Food-grade mineral oil: the most common choice. It is flavorless, odorless and does not go rancid.
- Board cream or butter: mineral oil blended with beeswax (sometimes carnauba wax). The wax adds an extra protective layer and a soft sheen.
- Avoid cooking oils like olive, vegetable or sunflower oil. They can go rancid over time and leave a sticky film and an off smell.
How to do it
- Start with a clean, completely dry board.
- Pour a small amount of oil onto the board and spread it with a soft cloth or paper towel, working with the grain. Cover every surface, including the edges and the underside.
- Let it soak in for at least a few hours, ideally overnight, with the board standing on its edge.
- Wipe off any oil that is still sitting on the surface.
- For extra protection, finish with a thin layer of board cream and buff it in.
How often to oil
For a new board, oil it a few times in the first week. After that, about once a month is a good rhythm for a board in regular use. The easy test: if the wood looks pale, dry or feels rough, it is time. If water beads on the surface, it is well protected.
How to fix common problems
Smells (garlic, onion, fish)
Sprinkle coarse salt over the board and scrub with half a lemon, then rinse and dry. A paste of baking soda and water also works.
Stains
The same lemon and salt scrub lifts most stains from fruit, wine and beets. Let the board dry fully and re-oil afterwards, since lemon is drying.
Disinfecting after raw meat
Many cooks keep a separate board for raw meat. If you do use a board for it, wash it promptly with hot soapy water. You can also wipe it with undiluted white vinegar, let it sit a few minutes, then rinse and dry.
Rough patches and knife marks
Lightly sand the area with fine sandpaper (around 220 grit), working with the grain, wipe away the dust and re-oil. The board will look close to new.
Small cracks or a slight warp
These usually come from soaking or uneven drying. Keep the board dry, oil it generously and store it upright away from heat. Very fine surface cracks often close up once the wood is properly oiled.
Do's and don'ts at a glance
- Do wash by hand, dry on its edge, oil monthly and store it in a dry place.
- Don't soak it, run it through the dishwasher, leave it in direct sun or next to the stove, or use cooking oils to condition it.
The same routine works for wooden spoons
Wooden utensils, like our handcarved spoon set and the other hand carved wooden kitchen utensils we stock, follow the same rules: hand wash, dry upright, and oil them when they start to look dry. They will darken slightly and become smoother with use, which is part of their character.
What about marble?
Stone needs different care. A marble platter should be wiped with a soft cloth and mild soap and water, dried right away, and kept away from acidic foods like citrus, vinegar and wine, which can etch the surface. Serve those in small dishes on top of the marble.
Frequently asked questions
Can I put a wooden serving board in the dishwasher?
No. The heat and long exposure to water will warp and crack it. Always wash by hand.
How often should I oil a wooden board?
About once a month with regular use, and whenever it looks dry or pale. New boards benefit from a few coats in the first week.
Can I use olive oil on a cutting board?
It is best avoided. Cooking oils can turn rancid and sticky over time. Use food-grade mineral oil or a mineral oil and beeswax board cream.
Is a wood board good for charcuterie?
Yes, it is the classic choice. See our guide to building a charcuterie board for quantities and layout.
Boards made to last
Our 16-inch serving board and 20-inch long board are hand-carved by artisans in Guatemala. With the simple care above, they will be on your table for years. See the full handmade serveware collection.
Shop the pieces in this guide
0 comments