Cutting Board Care

Cleaning and sanitizing

  • Hand wash only

  • Scrub with hot soapy water without submerging it

  • Never put in a dishwasher

  • Do not use in microwave, oven, or place hot food on top

  • Dry upright

  • Rinse and towel dry immediately and prop up vertically to allow both sides to air dry evenly

Conditioning

  • Use cutting board wax like Walrus Oil

  • If the board is being used as display then condition once every 6 months or whenever the wood starts looking dry

  • For regular use condition every month

  • Oil the board on both sides and edges every time. Waxing on one side will cause uneven moisture movement and cause the board to warp

  • Do not use olive oil, vegetable oil, or cooking oils as they will spoil and go rancid

Storage

  • Store in a low light area

  • UV light from sunlight will cause the wood to darken. It will cause purple and red woods to turn brown and loose their luster

  • Store perfectly flat or standing up on its side or its stand to prevent warping

End Grain

Edge Grain

In an end grain board, the fibers are standing up. This makes the surface more durable, helps reduce visible knife marks, and is gentler on knives, meaning it does not dull them as quickly. There is also more possibilities for designs with end grain boards. The downside is that it is more difficult to make and therefore more expensive.

The next type is edge grain. In edge grain boards, the wood fibers run along the length of the board. This makes them easier to manufacture and more affordable. A downside is that knife marks are more visible, and they tend to dull knives faster. They also require more frequent waxing. For heavy-duty use, an end grain board is the better choice.

Cutting boards made with exotic woods are often better suited for display only rather than daily use. Many exotic species can be very dense, oily, or brittle, which makes them harder on knives and sometimes more prone to cracking or movement with heavy use. In contrast, traditional hardwoods like maple, cherry, and walnut are more stable, food-safe, and gentle on knife edges, making them ideal for everyday cutting and long-term durability in a kitchen.