How to Care for a Hardwood Chopping Board

A Complete Guide for Australian Kitchens

A hardwood chopping board is more than a kitchen essential—it’s a piece of everyday craftsmanship, a slice of sustainability, and a testament to timeless design. Whether you're slicing heirloom tomatoes or serving a charcuterie spread, proper care ensures your board remains beautiful, functional, and food-safe for generations.

At Wyndham Woodworks, we craft every board from reclaimed Australian hardwoods like Victorian ash and spotted gum. This guide will show you how to preserve your investment, with clear steps on cleaning, oiling, and maintaining your hardwood chopping board.

Why Your Hardwood Board Deserves Special Attention

Unlike plastic or glass cutting boards, hardwood boards are living surfaces. They breathe, shift subtly with humidity, and respond to how they’re treated. Because timber is porous, it absorbs moisture and oils—both good and bad. With proper care, this natural absorption strengthens the wood and deepens its patina. Without care, it leads to warping, cracking, or contamination.

Well-maintained boards look better with age. The natural grain becomes richer, the surface smoother, and the function more refined. Like all good things, they reward a little attention.

How to Clean Your Hardwood Chopping Board Daily

Caring for your board starts with how you wash it. Here’s the daily cleaning ritual every home cook should follow:

Step-by-step:

Rinse immediately
Wipe away crumbs or residue and rinse with warm (not hot) water soon after use. This prevents absorption of odours and liquids.
Use mild soap only
Wash with a soft sponge or cloth and a small amount of mild dish soap. Avoid harsh detergents or chemical cleaners.
Scrub gently
Focus on lifting food particles, not scouring the grain. Use gentle circular motions to clean the surface without damaging the wood.
Rinse thoroughly
Remove all soap to prevent residue that can dry out the surface over time.
Dry completely
Pat dry with a towel and let the board air dry standing upright, preferably in a rack or well-ventilated area. Never lay it flat to dry.

What to avoid:

Never put your board in the dishwasher.
Never soak it in the sink.
Never use steel wool or abrasive scouring pads.

Deep Cleaning: How to Deodorise and Refresh Your Board

Over time, your chopping board may pick up stains or odours, especially from acidic or pungent ingredients. Here are safe, effective ways to refresh it:

Salt and lemon scrub
Sprinkle coarse sea salt over the surface and scrub with half a lemon, cut side down. Let sit for 5–10 minutes before rinsing and drying.
Baking soda paste
Mix baking soda with a little water to create a paste. Apply to stained areas, gently scrub, rinse, and dry.

Both methods are naturally antimicrobial and preserve the integrity of your board’s finish.

Oiling: The Key to Longevity

Oiling your chopping board is not optional—it’s essential. Regular oiling protects against moisture, prevents cracking, and highlights the wood’s natural grain.

What to use:

Food-safe mineral oil (odourless, tasteless, non-toxic)
Board conditioner or beeswax-based cream (optional, for sealing)

How to apply:

Clean and dry your board
Always oil a completely dry board to ensure absorption.
Apply generously
Use a lint-free cloth or paper towel to spread a small amount of oil across the entire surface, including the edges and underside.
Let it soak in
Leave the board overnight or at least 4–6 hours in a dry area.
Wipe off excess
Buff with a clean, dry cloth to remove any unabsorbed oil.

How often:

Weekly for new boards or during seasonal changes
Monthly for established boards in regular use

Waxing: For Added Protection and Lustre

After oiling, applying a wood conditioner or wax is an excellent next step. This seals in the oil, adds water resistance, and gives your board a subtle sheen.

Use a beeswax-based balm and rub it in using a circular motion. Let it sit, then buff the surface with a soft cloth until smooth and dry to the touch.

Storage Tips: How to Prevent Warping and Cracking

Store upright: Air circulation prevents moisture from settling and keeps the board dry.
Avoid direct sunlight: UV exposure can dry out or fade the wood.
Keep away from heat sources: Don’t store near ovens, dishwashers or stovetops.
Use both sides: Rotating usage prevents uneven wear and warping.

Restoring a Worn or Damaged Board

Even the most cared-for board will show signs of age. Small knife marks and surface dullness can be corrected with a few simple steps:

Light restoration:

Lightly sand the surface with 220-grit sandpaper.
Wipe clean with a damp cloth.
Let dry thoroughly.
Reapply mineral oil and wax as needed.

Deep cracks:

If your board splits, develops deep gouges, or shows signs of separation, professional resurfacing or replacement may be necessary—especially if the damage compromises food safety.

Common Mistakes to Avoid

Skipping the drying step: Water is the enemy of wood. Always dry immediately after cleaning.
Oiling dirty wood: Trapping bacteria or food residue under oil can cause long-term hygiene issues.
Using the board as a trivet: Hot pots can scorch and damage the surface.
Using cooking oils (e.g., olive oil): These can go rancid and ruin the finish.

The Rewards of Proper Care

A well-maintained chopping board feels better under the knife, looks beautiful on the bench, and becomes a cherished tool in your kitchen. Like cast iron pans or quality knives, hardwood boards build character over time.

When you care for your board, you honour the craftsmanship and materials that went into it—and you get a better cooking experience in return.

Looking for a New Hardwood Chopping Board?

At Wyndham Woodworks, every board is made by hand from sustainably sourced, reclaimed Australian hardwoods. Designed to last and made with care, they bring warmth, weight, and integrity to any kitchen.

Whether you’re gifting or upgrading your own kitchen essentials, a Wyndham Woodworks board is a lifelong investment in quality and timeless design.