How to care for a wooden board (so it lasts twenty years)
Five minutes a month is all it takes. A short guide to washing, oiling and reviving solid wood boards.
A good wooden board is one of the few kitchen tools that genuinely improves with age. The surface softens, the colour deepens, and knife marks blur into a patina that tells the story of a thousand meals. All it asks in return is a little attention.
Every day: wash, wipe, stand
Rinse the board under warm water with a drop of washing-up liquid, then wipe it dry with a tea towel. Stand it on its edge to finish drying so that air reaches both faces evenly — boards left flat and damp are the ones that warp.
Never put a wooden board in the dishwasher, and never leave it to soak in the sink.
Every month: oil
When the wood starts to look pale and thirsty, it is time to oil it.
- Make sure the board is completely dry.
- Pour a spoonful of food-safe oil (linseed, walnut or our board butter) onto the surface.
- Rub it in with a soft cloth, along the grain, covering every face and edge.
- Leave it overnight, then buff off any excess.
The best time to oil a board is the evening before you don’t need it.
Once a year: revive
If your board has picked up deep stains or a rough surface, sand it lightly with 240-grit paper, wipe away the dust and oil it twice. It will look almost new — but keep a few of those knife marks. They are the best part.