Seasoning a wooden cutting board is simple, but it’s an important step to ensure it lasts for years to come. Not only does proper seasoning keep the board from drying out and help prevent cracking or warping, but it also dramatically extends the life of the wood.
All Boardsmith boards arrive already seasoned and ready to use, but since wood is a natural material, it will continue to absorb and release moisture over time. Regular oiling keeps the board stable and protected. While your board arrives oiled, it’s important to give it a heavy initial oiling before you first wash the board or use. Read on and learn how to season a wooden cutting board.
What “Seasoning” a Cutting Board Means
While you might be more familiar with seasoning as it relates to a cast iron skillet, seasoning a cutting board simply means saturating the wood fibers with food-safe oil. The oil fills the pores of the wood, slowing moisture absorption during use and washing. Seasoning a wooden cutting board creates a protective barrier that helps manage moisture over time.
Without oil, wood dries out. Dry wood is more likely to crack, warp, or roughen over time.
What You Should Use
When seasoning your cutting board, we recommend the following two items for the best results, also available in our care kit:
-USP-grade mineral oil
-Board Butter (a blend of mineral oil and beeswax)
Mineral oil penetrates deep into the wood fibers. Board Butter adds a protective surface layer that helps repel water and stains. Using both provides the best protection.
One thing to note: Under no circumstances should you use vegetable oil, olive oil, coconut oil, or other organic cooking oils to season your board. These oils contain fats that can turn rancid and can permanently damage the board.
How to Season a Cutting Board
Step 1: Start with a clean, dry board:
If the board has recently been used, wash it with warm water and a small amount of dish soap. Rinse well and dry completely.
Step 2: Apply mineral oil generously
Pour the oil directly onto the surface of the board. Use a paper towel or lint-free cloth to spread it evenly across the surface
Step 3: Oil both faces
Always oil the top and bottom of the board, even if you only use one side. Uneven oiling can lead to uneven moisture absorption and increase the risk of warping.
Step 4: Let the oil absorb
Allow the oil to soak in for several minutes. If the board continues to absorb oil, apply more. Don’t worry about over-oiling, the wood will take what it needs. Depending on the size and dryness of the board, end grain butcher block can absorb as much as 12-14 ounces of oil.
Step 5: Buff off excess oil
Once the board stops absorbing oil, wipe away any excess with a clean paper towel.
Step 6: Apply Board Butter (optional but recommended)
Apply a quarter-sized amount of Board Butter to each face of the board. Buff it into the surface and wipe off any excess. That’s it.
How Often to Oil a Cutting Board
There is no strict schedule, but a good general guideline for when to oil your cutting board is as follows:
-Once a week for the first month
-Once a month for the next few months
-As needed after that
That said, if you regularly wash your board or use it heavily, it may need oil more often. A board that looks dull, dry, or chalky is telling you it’s time for more seasoning. Regular attention like this is a core part of proper wood cutting board care.
After Oiling: Storage Matters
After seasoning, allow the board to rest and fully dry. Store it:
-On its feet, or
-On one edge so air can reach both sides
Never leave a board flat on a wet surface, and never leave it submerged in standing water. Trapped moisture is the most common cause of warping. Following these practical wood cutting board tips will help you prevent warping and extend the life of your board.
Does the Type of Wood Matter When Seasoning a Cutting Board?
Yes. Different woods absorb oil at different rates, but all quality hardwood cutting boards are seasoned the same way: with food-safe mineral oil and, ideally, board butter.
Boardsmith uses Maple, Walnut, and Cherry because they strike the right balance between durability, food safety, and gentleness on knife edges. Here are some differences to keep in mind depending on the board you choose:
Maple
Maple has a very tight, closed grain. It absorbs oil more slowly than other woods and tends to look lighter and drier when it needs oil.
-May require slightly more frequent oiling early on
-Very resistant to deep knife marks
-Traditional choice for butcher blocks
Pro Tip: If a maple board looks chalky or dull, it’s time to oil.
Walnut
Walnut has a slightly more open grain and absorbs oil more readily.
-Often “drinks up” oil quickly at first
-Naturally darker, so dryness can be less obvious
-Excellent balance of durability and appearance
Pro Tip: Walnut boards usually show a dramatic color change when freshly oiled, which is normal.
Cherry
Cherry is softer than maple and walnut and has a finer, more delicate grain.
-Absorbs oil easily
-Develops a rich patina over time
-May show marks and color change more readily
Pro Tip: Cherry benefits from consistent oiling, especially in the first few months.
What Doesn’t Change
The short of it is that proper seasoning matters far more than the specific wood choice. A well-oiled board of any of these species will remain stable, sanitary, and long-lasting.
In short: the wood matters, but care matters more.
A Board That Lasts for Decades
Seasoning a cutting board isn’t as complex as seasoning a cast iron skillet, but it is essential, if not moreso. A properly oiled cutting board is more stable, more sanitary, and far more durable. With basic care, a quality wooden cutting board can last for decades.
Take care of the wood, and it will take care of you.