How To Choose And Care For A Wood Cutting Board

(Photo: Maison Rodin)

A wood cutting board is like a multi-functional piece of artwork in the kitchen. It’s easy on knives, adds a rustic charm to countertops and is a showstopper when used to serve charcuterie. Though more costly than their plastic cousins, a quality wooden cutting board is a practical and long-lasting investment if properly used and cared for.

How to pick a wood cutting board

What are the advantages of a wood cutting board over plastic?

While plastic or glass cutting boards are popular options, they can dull your knives in the long run. And all that chopping and dicing on plastic can mean microplastics end up in your food. In fact, a 2023 study found plastic cutting boards "are a potentially significant source of microplastics in human food." Meanwhile, bamboo boards—bamboo is technically a grass!—are more vulnerable to knife marks, leading to crevices, or even cracks, over time.

How do I choose the right wood cutting board?

First, decide how you want to use it—and what you want to cut.  “There are two main categories, cutting boards and butcher blocks,” says Sofiane, the owner of Montreal-based Maison Rodin, which sells Canadian-sourced wooden kitchen products. (He asked that we use just his first name.) Butcher blocks are thicker and heavier. Generally, they are meant to stay in one place. If you’re working with juicy ingredients like tomatoes that require quick movement from board to pot, a butcher block may not be the best fit—it’s better suited for heavy chopping and meat prep, while thinner presentation boards are ideal for serving and quick slicing. Cutting boards are mid weight and the most versatile option.

Size matters, too. “Get a board large enough for what you want to do with it,” he says—and small enough to fit on your kitchen counter. 

What’s the best wood for a cutting board?

Different woods come in different colors and grains, of course, but more practically, they also have different elasticity and densities, which affects what they’re like to cut on.

According to Ottawa-based woodworking shop KJP Select Hardwoods, woods like maple, cherry, and walnut are popular options for cutting boards. Maple is a standout for everyday use. It's strong, durable and has a fine grain that resists moisture and won’t dull blades. Cherry offers a warm reddish hue, while walnut’s rich, dark tones make it a favourite for decorative or presentation boards.

More aesthetically unique, and less common, woods like olive or juniper can also be used for boards, though they’re often softer and better for serving than heavy-duty chopping.

What does it mean if a cutting board is end grain or edge grain?

Cutting boards can be  made from different grain orientations: face grain, edge grain, and end grain. Each has its own pros and cons.

The Nova Scotia-based Larch Wood makes a range of wood cutting boards out of native Cape Breton trees. Its owner, Liam O’Rourke, explains different grains of wood by comparing it to spaghetti: “Edge-grain is like slicing into spaghetti that’s laid flat—you’d cut right through it. End-grain is like slicing into upright spaghetti.” With end-grain, the wood fibres separate slightly and then self-heal after being cut, which helps protect your knives and prevent excessive knife marks on the board.

Meanwhile, face-grain boards show off the full beauty of the wood’s pattern but are more susceptible to damage from repeated knife cuts. They’re better suited for serving than slicing.

How to care for wood cutting boards

How do I clean a wood cutting board?

For starters, the dishwasher is a big no-no. “You’re going to find pieces of wood in your dishwasher,” Sofiane warns. He says the high heat and moisture from the machine can warp or crack the board and strip away natural oils, leaving the wood brittle and dry.

Instead, he suggests, “Wipe everything dry, don’t leave any moist environment for bacteria development.” Then, cut a lemon, sprinkle some coarse salt onto the board and rub it through with the lemon to disinfect or remove odours. Using a small amount of dish soap and warm water with a dry cloth or sponge are fine too—as long as the board isn't completely submerged in water.

How do I maintain a wood cutting board?

Wash and clean the board first, and let it dry before conditioning (you don’t want to seal water into your board). Most experts recommend oiling and waxing the board at least once a week for the first month. (We’ll get more into the products you should use below.) This routine helps the board acclimate to a new environment and maintain moisture levels. Repeating the process on a monthly basis afterwards is generally sufficient, though it depends on usage and frequency.

“Our first recommendation for virtually every piece of damage is conditioner (a mix of oil and wax)…if you start to see excessive knife marks it generally means your board's too dry and conditioner will help alleviate that,” says O’Rourke.

Apply the wax and then leave it in for at least an hour before taking a clean, lint-free cloth and buffing it off. 

Is wax necessary?

While not strictly essential, waxing is highly recommended for anyone looking to extend the life of a wooden cutting board. Oil hydrates the wood but wax is what seals in that moisture, helping to maintain the board’s integrity over time.

Keeping the wood properly conditioned is key. A dry board is at risk of cracking. Wax helps prevent this by locking in hydration and protecting the fibres. It also acts as a natural barrier against stains, odours, and other substances that might otherwise seep into the wood’s surface.

What kinds of oil and wax should I use on a wood cutting board?

Both Sofiane and O’Rourke recommend using food-grade mineral oil to maintain wooden cutting boards. Because oil and water don’t mix, saturating the wood with oil prevents it from absorbing moisture, which can lead to warping or cracking over time.

For those seeking a more eco-friendly alternative, Jill Hawker offers plant-based options through her company, All Things Jill. Her wood butter is made from coconut oil and beeswax, and is entirely petroleum-free. “Most mineral oils are petroleum-based,” (that is, made from fossil fuels) she says.

Hawker notes that changes in a board’s appearance are a good indicator of when it needs conditioning. “I have a very dark wood cutting board at home, so when it starts to go white or pale in color, that's when I know it's dried out.” 

What not to do with your wood cutting board

Applying conditioner only to the surface used for cutting

Conditioner should be applied evenly to all sides of the board. Uneven treatment can lead to an imbalance in moisture retention, causing the wood to twist or crack over time.

Improper storage

Make sure the board is stored upright. Leaving it flat can cause mould to develop beneath the surface, and can trap moisture on the underside.

Using regular kitchen oils to condition it—like olive or vegetable oils

These oils can go rancid since they don’t have a long shelf life. This can lead to unpleasant odours or contamination over time.

Overexposure to water

“You never want to have any type of wood sitting in water like utensils or your board or anything else because it'll soak up and absorb the water and then the wood swells,” says Hawker.

Made-in-Canada cutting boards and conditioners

Maple Wood Edge-Grain Butcher Block 20"x16" by Maison Rodin, $200

An edge-grain maple wood butcher block is ideal for any kitchen counter. We recommend using it to prep meats and for other heavy-duty chopping.  

Small End-grain Cutting Board by Larch Wood, $200

Sourced from Cape Breton wood, this board is easy on your knives, self-healing, and features a beautiful, unique pattern.

Walnut Face-grain Cutting Board by Golden Triangle Woodworks, from $35

The deep colour of the walnut shines on this cutting board. This board is light, affordable and works great as both a serving tray and chopping board.

Board Butter Wood Treatment by All Things Jill, $22

Use this board butter to condition your wood boards. This treatment is made from a mix of beeswax and coconut oil—plus it’s petroleum free!