Care guide
How to Care for a Wooden Chopping Board
A well-made wooden board can last a lifetime — ours are edge-grain hardwood finished with food-safe oil — but only if it's looked after. The good news: caring for one takes minutes and quickly becomes second nature. Here's everything you need to know.
The golden rules
- Hand-wash only — never the dishwasher.
- Never leave it soaking in water.
- Dry it on its edge so air reaches both faces.
- Re-oil it whenever the wood starts to look dry or pale.
Washing after every use
After you've finished, wash the board by hand in warm water with a little mild washing-up liquid. Wipe both sides — even the one you didn't use — then rinse. The whole job takes less than a minute.
Drying it properly
This is the step most people skip. Don't lie the board flat on the worktop to dry — water gets trapped underneath and one side dries faster than the other, which is exactly what causes warping. Stand it on its edge, or prop it in a rack, so air reaches both faces evenly.
Removing stains and smells
Cut a lemon in half, sprinkle the board with coarse salt, and scrub with the lemon. The salt lifts residue while the acidity neutralises odours from garlic, onion or fish. Rinse, dry, and re-oil. You only need to do this every couple of months, or whenever the board needs a freshen-up.
Keeping it nourished
Wood is a natural material and slowly loses its oils with use and washing. Every few weeks — or as soon as the surface looks dry or feels rough — give it a coat of food-safe oil to keep it water-resistant and looking its best.
- 1
Wash
Hand-wash both sides in warm water with a little mild washing-up liquid.
- 2
Rinse
Rinse off any suds under the tap — don't let the board soak.
- 3
Dry on edge
Stand the board on its edge so both faces dry evenly.
- 4
Oil when needed
When the wood looks dry, rub in a thin coat of food-safe oil and leave it to soak in.
Frequently asked questions
Can I put my wooden board in the dishwasher?
No. The heat and standing water will warp and crack it. Always hand-wash and dry on edge.
How often should I oil my wooden board?
Whenever it starts to look dry or pale — typically every few weeks with regular use, or about monthly otherwise.
Is a wooden board safe for raw meat?
Yes, when kept clean and dry. Wash thoroughly after raw meat and use the salt-and-lemon scrub regularly. Many people keep a separate board just for raw meat.
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Handcrafted to last a lifetime
Every board, bowl and vase is turned by hand in Nottinghamshire from quality timber, finished with food-safe oil and shipped free across the UK.