You can’t call a kitchen complete without a quality cutting board. From carving a centerpiece-worthy roast to slicing limes for margaritas, the right cutting board saves your knives and counters from damage.
We’re partial to aesthetically pleasing and highly practical wooden cutting boards. Wood is naturally antimicrobial, microplastic-free, and easy on your knife blades. And a well-made wooden board can become a family heirloom if it’s treated properly. I spoke with Lisa Bosio, John Boos & Co. Director of Consumer Products & Strategic Marketing, for the inside scoop on how to ensure your cutting board lasts a lifetime.
How to clean a wooden cutting board
Just like your knives, your board should be cleaned after every use, whether you spatchcocked a chicken or sliced a cucumber. First things first: Never put your wooden cutting board in the dishwasher. The heat and water will cause it to crack or warp, and there's no going back.
Start by wiping away any food or debris with a sponge or cloth. Then wet the cloth with warm water and mild soap to give the board a better scrub. Rinse the board under running water, then finish with a clean, dry towel to remove as much moisture as possible.
When washing the board, make sure you're cleaning the bottom, edges, and sides—not just the surface you used to cut on. Water causes wood fibers to swell, and if you only wash the top, the board won't swell uniformly, which leads to warping. That's how you end up with a rocking cutting board. (Pro tip: If this has already happened, you can reverse it. Lightly wet just the concave side of the board and place it on a damp kitchen towel on your countertop. Set a heavy weight on top, like a cast-iron pan or Dutch oven, and leave it overnight to dry flat.)
Finally, let the board air dry by storing it vertically. This helps prevent warping, which happens when one side of the board stays wet longer than the other.
How to season a wooden board
Every month, your board needs some extra TLC. Seasoning the board with mineral oil is the best way to prevent cracking and splitting, according to Bosio. If your board is in high demand, it might need more frequent oiling—you’ll know if the finish appears dry or dull.
Step 1: Oil
To season your board, apply food-safe mineral oil with a soft cloth to all surfaces: sides, top, bottom, and any grooves, grips, or handles. Avoid overdoing it, as too much oil can “prevent the wood from breathing properly and affect how evenly it dries,” says Bosio. You're not aiming for puddles. Work enough oil into the wood for an even finish with no visible dry spots, then leave your board on its edge to dry overnight so both sides dry evenly.
Use food-safe mineral oil for this step, not vegetable or olive oil, which can turn rancid.
You can buy a gallon of mineral oil for cheap on Amazon, or spring for a mineral-oil-based product made specifically for wooden cutting boards, like Boos Block Mystery Oil.
Step 2: Wax
The next morning, seal the wood with a coat of natural, unbleached beeswax and food-grade oil formula, like John Boos All-Natural Board Cream. The wax helps lock in that moisture from the oil, creating a protective barrier.
Spread the cream over the entire surface of the board, making sure to get every nook, cranny, and crevice. You can use a microfiber cloth, or John Boos makes an applicator specially for the job.
Step 3: Polish and buff
The next morning, use a clean cloth to buff the board in circular motions, smoothing out and removing any excess cream.
Do you need to deep-clean a wooden board after handling raw meat or seafood?
“The good news is that wood is naturally antimicrobial,” says Bosio. Still, it’s especially important to follow the proper cleaning steps after preparing raw meat or seafood on the board. If you're concerned about cross-contamination, Bosio recommends using different boards for specific foods. Or, “opt for a reversible cutting board so you can cut meat on one side and vegetables on the other,” she says.
As long as you keep your board oiled, which builds a healthy moisture barrier, it’s perfectly safe to cut meat and more on a wooden board. That said, avoid letting meat juices stand on the surface, as they can soak into the wood and soften it over time.
To disinfect your cutting board
For extra assurance, you can clean it with a natural solution of one part vinegar and two parts water. Apply the solution with a clean cloth, wipe it dry, then let it air dry.
Or, use Bosio’s handy chef’s trick: salt and lemon. “Sprinkle a generous amount of coarse salt evenly over the cutting board and use a cut half of a lemon to rub the salt into the board to lift stains and neutralize odors,” says Bosio. Let the solution sit for 15 minutes, then rinse it with warm water. We also recommend MacKenzie’s Fisherman Hand Scrub, a gritty exfoliator that deodorizes both hands and cutting boards.
Avoid using soap after using the salt-and-lemon method, as it can be too harsh on the wood. When the board dries, apply a coat of oil and beeswax cream to remoisturize the wood.
Our favorite wooden cutting boards
Let's be honest: Really nice cutting boards aren't cheap. That's the reality of quality pieces like Boos blocks. But a well-made wooden board is an investment that can last decades with proper care. We tested dozens of boards to find the best options at every price point, from a solid everyday workhorse to a splurge-worthy showpiece that doubles as kitchen decor.
The best wooden cutting board: John Boos & Co. Maple R-Board Series
This is the Goldilocks board—substantial without being unwieldy, and priced right for most home cooks. At 18x12", it's roomy enough to carve a whole chicken but slim enough to slide into the cabinet with your sheet pans. The durable maple surface arrives pre-oiled and resists staining remarkably well. The handle grooves on both ends are clutch when you're carrying a loaded board from the counter to the table.
A budget board: John Boos Chop-N-Slice Reversible Block Cutting Board
If you want Boos quality without the splurge, this wooden cutting board delivers. It's the same 18x12" footprint as our top pick but comes in at just 1.25" thick, making it lighter and easier to maneuver.
A splurge-worthy upgrade: Boardsmith End-Grain Maple Butcher Block With Juice Groove
The offset wood pattern is striking, the craftsmanship is immediately apparent, and the Boardsmith's end-grain construction keeps your knives sharper longer than standard edge-grain boards. (End-grain boards show the cross-section of the wood fibers, so your knife slips between them rather than cutting across them like it does on edge-grain.) But the real genius is in the details: four grippy silicone feet that make this the most stable board we've ever used, plus they elevate it slightly to prevent moisture retention and warping.
Read more about our favorite cutting boards here.
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