Wooden cutting board & charcuterie board care
These instructions are for oil-finished wooden boards. If your piece came with specific finish or care instructions, follow those first. Not sure what finish you have? Ask John.
Hand-wash. Never soak or put in the dishwasher. Dry promptly with airflow to both sides. Re-oil often, as needed.
01 · Wash by hand after every use
Remove crumbs and food, then wash briefly with warm water, mild dish soap, and a soft sponge or brush. Clean both sides and the edges, rinse promptly, and towel-dry. Do not leave your board sitting in the sink or submerged in water.
02 · Let it dry completely
After towel-drying, stand the board on its edge or place it on a rack so air reaches both faces. Let it dry fully before storing. Remove any damp towel or mat from underneath after use. Never store a damp board flat against a countertop or sealed in a bag.
03 · Keep it out of the dishwasher—and away from heat
No dishwasher, soaking, microwave, or oven. Avoid hot pans, radiators, prolonged direct sun, and other intense heat. Excess water and heat can lead to swelling, warping, cracking, or failed glue joints. A serving board is not a trivet.
04 · Re-oil often, as needed
Check your board regularly, especially after frequent washing. If it looks pale, dull, or dry, or feels thirsty and rough, it is time for maintenance. Monthly is a useful reminder for regularly used boards, but your board may need attention sooner or less often.
On a clean, completely dry oil-finished board, spread a thin, even coat of food-grade mineral oil labeled for cutting boards over both faces, edges, and ends. Let it absorb according to the product directions, then wipe off all excess before use. A compatible food-contact board wax or conditioner can be used afterward if its directions recommend it.
Do not use olive oil, vegetable oil, or ordinary cooking oils for board maintenance; they can become rancid. Do not use furniture polish, essential oils, or unidentified wood finishes. For a specialty curing finish, ask John which maintenance product is compatible rather than layering on a different finish.
05 · Lemon and salt: an occasional odor treatment
For lingering food odors on a plain oil-finished wood surface, gently rub a little salt with a cut lemon, leave briefly, then rinse and dry promptly. Avoid prolonged soaking in lemon juice and keep acidic scrubs away from decorative finishes or metal hardware. Re-oil once fully dry if needed.
Lemon and salt are not a replacement for washing with soap and water, and are not a dependable sanitizing method.
06 · Keep food preparation separate
Use a separate, easily sanitized board for raw meat, poultry, and seafood. Keep your charcuterie board for ready-to-eat foods. If raw juices contact the board, clean and sanitize it using a method suitable for its material and finish before reuse; lemon and salt alone are not enough.
07 · Watch for damage
Knife marks and changes in color are part of use. Deep grooves, open cracks, loose joints, or persistent mold are different: stop using the board for food and contact John about whether resurfacing or replacement is appropriate. Do not fill cracks with household glue or polish.
Have a question about your particular piece?
Send John a photo and describe what you are seeing. Care depends on the wood, construction, and finish—not every wooden household item should be treated like a cutting board.
Ask John about careGeneral care references: John Boos: board maintenance and odor care · University of Maine Cooperative Extension: safe cutting boards. Guide updated November 6, 2026.