butcher’s block Wooden chopping board care
How often should I condition my end-grain cutting board?
Remember that your butcher’s block chopping board is a natural wooden product, so regularly conditioning it is key to keeping it in top shape for many years. All of our boards come pre-conditioned and ready-to-use. As the temperature and humidity in your house will be different to our workshop, we advise that you condition your board with the included board butter once a week for the first month.
After the first month, you can condition your board once a month or when your board feels rough to the touch. Our board butter is a mixture of natural mineral oils and beeswax. The oil will absorb into the wood fibres and keep them properly hydrated, whilst the beeswax helps to form a protective layer that repels water, bacteria and odours.
How should I condition my butcher block wooden chopping board?
1. Start with a clean and dry surface.
2. Cover your board liberally with the board butter, using a lint-free cloth (ensure you cover all surfaces, not just the top).
3. Allow the board butter to absorb for a couple of hours.
4. Wipe off excess butter, and buff the board surface with another clean, lint-free cloth.
After conditioning, your board should be smooth to the touch, and if you flick a few water droplets onto the board, they shouldn’t absorb and should wipe away leaving no residue.
How should I clean my butcher block wooden chopping board?
You should wash your board with lukewarm water after every use, with a non-abrasive cloth. Only use a small amount of soap if there are any stubborn marks. Soap can strip the protective coating over time, meaning that you would have to apply board butter more often. Make sure you dry the board with a clean tea towel – don’t allow the board to stay wet as it can cause warping/cracking.
My wooden chopping Board feels rough – what can be done?
As you use your board, the natural finish that we use will slowly wear down. It is best to maintain your board by applying our board butter 1-2 times a month, or when your board starts to feel rough.
Things to avoid
Do not put hot pots/pans on your chopping board. The high heat will damage the conditioned surface, and can cause warping/cracking.
Avoid using bread knives on an end-grain board, as it will mark the surface.
Never put wooden cookware in the dishwasher! Your board will most likely warp/crack from the high heat and humidity.
Do not soak or submerge cutting boards in water, as wet boards will warp/crack.
Do not use scrubbing brushes or scouring pads to clean your cutting board. This will remove the protective finish and can damage the surface.
Never use vegetable-based oils to condition your cutting board (eg olive oil, canola oil, coconut oil, etc). Over time, these oils will go rancid and rot your cutting board and contaminate food. Use our board butter instead, as it is food-safe and natural (other commercial board butters are, of course, available – though we think ours is far superior!).
Don’t use nut-based oils such as walnut oil as, although safe for wood, it may cause a reaction for people with nut allergies.