Daily Cleaning —

Clean your cutting board with mild soap and warm water, wipe it off, then stand it up to dry. Do not let it soak in water, and do not run it through the dishwasher!

Regular Maintenance — every three months, or as needed. (Which means whenever you feel like it.)

Your cutting board will eventually get scratches and knife marks. You can sand them smooth by using steel wool, a piece of sandpaper with a sanding block, or an orbital sander. I start by using the finest grit sandpaper I think will be effective, usually 220 grit. If that doesn’t work, then I will use more coarse sandpaper, but never below 150 grit. Have patience! If you use the coarser grit sandpaper, then make a final pass with 220 grit, or even finer.

After sanding, apply a coat of food-safe mineral oil over the entire board, and let it soak in for several hours or overnight. Then apply a coat of butcher-block oil or wood wax (again, food safe!). Wipe off any residue, and admire your beautiful board. You’re done!