This applies to other wooden kitchen-related utensils as well!
DO NOT
- Put the board in the dishwasher. The heat and water will warp and splinter the wood.
- Dunk or let the board in stand in water. The wood will absorb water and potentially warp.
- Use bleach. This will stain the wood and/or excessively dry the wood.
- Put a wet board flat to dry. If the board dries on one side, it will cause the wood to warp.
MAINTENANCE
Once cutting board is dry, apply a butcher block oil & conditioner such as my own small batch handmade wood conditioner and cream Geoff's Jank Wax. You can also use any food grade mineral oil. My Wax contains 100% all natural beeswax and food grade mineral oil. So it is entirely food safe, and will add some water resistance with the wax.
Apply the wax directly onto the surface of the board. Be generous with the application, especially if the wood is dry or you just purchased the board. You want the surface to be dripping wet on all sides and we recommend using a microfiber or other lint free towel to spread the conditioner (try not to soak up all of it), as using your hands may lead to accidental splinters (it's wood!).
Most importantly, let the conditioner soak into the cutting board for as long as possible; at least a few hours or overnight. Let your cutting board sit on a wire rack or upright to dry when done. Then wipe off the excess wax and oil.
If you are restoring or seasoning an old, dry or new cutting board, you may wish to repeat this process two more times, to ensure your cutting board is completely seasoned.
We recommended you recondition your cutting board every month or two when it is dry to the touch, or if the board looks less vibrant/dull.
STAINS/SMELLS
If your board has stains or smells, you can use lemon juice or white vinegar directly on the area. The acid in these liquids will neutralize the organic material or fats causing the problem. It's also wood, so you can sand it! Just be sure to apply wax again once you are done sanding (and properly sanding...)