Caring for Your Board
Treated right, your Big Boards piece will be in your kitchen for decades. Here's how.
Daily use
- Hand-wash only with warm water and mild dish soap.
- Dry immediately with a towel — don't let it air-dry on the wet side.
- Stand on edge or on a drying rack so air circulates around all sides.
- Never put your board in the dishwasher. Heat and prolonged water exposure will warp and split the wood.
- Don't soak it in the sink for the same reason.
Oiling
- Re-oil your board roughly once a month, or any time the wood looks dry or pale.
- Use food-safe mineral oil or a board cream (mineral oil + beeswax).
- Apply a generous coat with a clean cloth, let it soak in for several hours or overnight, then buff off any excess.
- Avoid vegetable, olive, or other cooking oils — they go rancid in the wood.
Stains, smells, and scratches
- For odors (garlic, onion, fish): rub the surface with coarse salt and half a lemon, rinse, dry.
- For light stains or knife marks: light sanding with fine grit (220+) followed by a fresh oiling.
- For deep scratches or cup/warp: get in touch — we can refinish or repair Big Boards pieces.
What to avoid
- Dishwashers, microwaves, ovens.
- Soaking, leaving water pooled on the surface.
- Bleach or harsh chemical cleaners.
- Cutting frozen food or bone-in cuts — those belong on a butcher block, not a serving board.
A board that's loved and oiled looks better in 20 years than it did the day it left the shop. Take care of it, and it takes care of you.