Care-guide: Oak Cutting Boards

Care-guide: Oak Cutting Boards

One of the greatest advantages of an oak cutting board is that it lasts for many years if you take proper care of it.

Therefore, it is important that you periodically treat your wooden cutting board with oil - and sand it if the wood fibers rise.

Pampering wooden cutting boards with oil

One of the best tips to extend the lifespan of your cutting board is to regularly give it wood oil - so the wooden cutting board never completely dries out. A dry cutting board is more prone to cracking, warping, and the wood fibers are more likely to rise.

We have developed a care product for this purpose - Wood Balm, which consists of a blend of food-grade care oil and natural beeswax.

When your cutting board is clean and completely dry, dip a piece of kitchen paper or cloth into the oil (e.g., vegetable oil or other food-grade wood oil) and spread the oil over the entire surface of the cutting board. The oil will be absorbed into the wood and protect against moisture. Let the cutting board absorb the oil for 10-15 minutes, then wipe off any excess oil.

Wait until the next day to use the cutting board to ensure that the oil has been properly absorbed - and repeat the process if the wood still looks dry.

We recommend that you treat your wooden cutting board with oil once a month or when the wood looks dry.

Restoring the surface of the wooden cutting board to soft and beautiful

Over time, as you use your wooden cutting board, you will notice that both cutting and cleaning will patina the surface and leave marks - just like the surface can become rougher if the wood fibers rise after cleaning.

This is completely natural, and often you can completely avoid the problem by ensuring that the cutting board is always properly oiled. Marks from your knives should be seen as part of the cutting board's history - and the patina from this makes your cutting board completely unique! If you also use the board for serving, you can just cut on one side and use the other side for serving and presentation.

If the surface has become a bit too rough - and the scratches a bit too many - you can always give the board a light sanding with sandpaper in grain 240 or slightly coarser. We have included a sanding sponge in grain 180 with all our cutting boards.

Generally, we recommend using a slightly coarser grain when using a sanding sponge - and a slightly less coarse one if you are using regular sandpaper because the sponge will "dampen" the sanding a bit and therefore feel less rough than sandpaper.

If you have only washed the cutting board once, just wait until you have used it a few more times - that way, you make sure that most fibers have risen. After sanding, always thoroughly oil the board to prevent water from penetrating and causing the wood to expand.

By taking good care of your wooden cutting board, you ensure that your knives have the perfect cutting surface - and that the food only comes into contact with a completely clean and delicious cutting board.

Read how we make our cutting boards in France here →

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