Here’s how to keep your end grain cutting board in great shape

• Wash, don’t soak: Wipe it off regularly. When more cleaning is needed, rinse with warm soapy water and dry immediately. Dishwashers? A big no.

• Oil it up: Use food-safe mineral oil regularly. Slather it on, let it soak, then buff to a soft finish with a cloth.

• Seal the deal: Optionally, finish with a wax conditioner to lock in moisture, smooth out knife marks, and keep it looking sharp.

• Avoid heat + moisture: Store away from sinks, stoves, and direct sun.

Some more background:

Wood is a living material and hygroscopic, meaning it gains moisture in a damp environment and loses moisture in a dry environment. When moisture is gained or lost in an unbalanced manner, wood warps. This means, try to balance the moisture and clean on both sides, even if you use one side predominantly.

Never soak your boards in water or put them in a dishwasher, as they will crack or warp. Wood is naturally antimicrobial, meaning that the wood will naturally kill the food-born bacteria that make you sick. For a through clean, or potentially contaminating foods, sanitise the board using a mixture of vinegar and water or by sprinkling coarse salt and rubbing it with half a lemon.

• Rinse thoroughly and dry immediately

Wood boards need oil to keep them from drying out. Boards should be oiled on a weekly basis until they are ‘seasoned’, then bi-monthly. Most oils, however, are prone to rancidity. Stick to mineral oil, a food-safe product that can be purchased in almost every kitchen supply store. I use the kit from Furniture Clinic.

Care for the board, and it’ll stick with you for years.