How to Keep Your Cutting and Charcuterie Boards Looking Perfect

Your cutting boards and charcuterie boards aren’t just tools—they’re showpieces. Whether it’s a handcrafted slab of walnut or that pricey maple board you swore you’d take care of, they deserve better than being left cracked, warped, or covered in food stains. Luckily, keeping them in top shape doesn’t take much effort if you follow a few simple steps. Let’s dive into cleaning, maintaining, and protecting your boards, plus what NOT to do if you want them to last a lifetime.

Cleaning Your Board (Without Ruining It)

Cleaning your cutting or charcuterie board properly is the first step to keeping it looking great. It’s easy to do, but there are some things you absolutely want to avoid.

• Wipe It Down After Every Use

  • Use a damp microfiber cloth like these to wipe away crumbs, oils, and any leftover food bits. Microfiber is great because it picks up everything without scratching the wood.

• Use Mild Soap and Warm Water

  • For tougher messes, a little dish soap on a soft sponge works perfectly. Just make sure to rinse and dry it immediately—your board doesn’t need a bath.

• Sanitize Naturally

  • If you’re dealing with raw meat or just want to give the board a deeper clean, sprinkle it with coarse salt and rub it with half a lemon. It’s natural, effective, and smells way better than chemical cleaners.

• Dry It Immediately

  • After cleaning, always stand your board on its edge to let it dry evenly. Leaving it flat can trap moisture underneath, which is just asking for warping.

Conditioning and Protecting Your Boards

Even the best wood will dry out and crack if you don’t give it a little TLC. Conditioning your cutting or charcuterie board is what keeps it looking great and standing up to daily use. Here’s how to do it:

• Oil Regularly

  • Apply a food-safe oil like Walrus Oil Cutting Board Oil to keep the wood hydrated and protected from moisture. Just pour a small amount onto the surface, rub it in with a non-woven pad like these, and let it soak for about 15 minutes. Wipe off any excess oil with a clean cloth.

• Wax for Extra Protection

  • For a little extra durability and a smooth finish, top it off with Walrus Oil Wood Wax. Buff it in with the same polishing pad or cloth you used for the oil. The wax not only adds a protective layer but also gives the wood a nice sheen that makes it look brand new.

• When to Reapply

  • A good rule of thumb: reapply oil whenever the wood starts looking dry or loses its luster. For boards used daily, this might be every couple of weeks; for lighter use, once a month is usually fine.

What NOT to Do

There are a few things that will absolutely ruin your cutting or charcuterie board faster than you can say “oops.” Avoid these mistakes at all costs:

• Don’t Put It in the Dishwasher

  • The heat and water will warp your board beyond repair. Seriously, just don’t. If you’re tempted, remind yourself that your board isn’t cheap, and dishwashers are the enemy.

• Don’t Soak It

  • Submerging your board in water is just as bad as the dishwasher. Wood absorbs water, which leads to swelling, cracking, and eventually regret.

• Avoid Harsh Cleaners

  • Bleach and other chemical cleaners will dry out the wood and strip away the finish, leaving your board vulnerable to damage. Stick to natural cleaners or soap and water.

• Don’t Use It as a Trivet

  • Plopping a hot pan or dish on your board might seem harmless, but the heat can burn the finish and even leave scorch marks. Grab an actual trivet and save your board.

Bonus Tips to Keep Your Boards Looking Their Best

• Rotate Your Board

  • If your board doesn’t have feet, use both sides to avoid uneven wear. Rotating it gives one side a break while the other does the work.

• Store Upright

  • Boards with or without feet should always be stored on their edge when not in use. This keeps them dry and prevents trapped moisture from causing warping.

• Sand When Necessary

  • If your board starts feeling rough or develops knife marks, a quick sanding with fine-grit sandpaper will smooth it out. Don’t forget to reapply oil and wax after sanding to seal the surface.

Conclusion

Taking care of your cutting and charcuterie boards doesn’t take much effort, but it makes all the difference. Clean them properly, keep them oiled and waxed, and avoid the common mistakes, and your boards will look as good as the day you bought them (or better).

Want to use the same products we do? Check out our favorite board care essentials here. Your boards—and your food—will thank you.