We love to call our double-sided wooden cutting board a workhorse. It was co-designed by over 10,000 people and sold out a casual three months earlier than expected (psst: it's back in stock on 11/9!).
One side is ready for everything from carving a turkey to slicing up an extra-juicy grapefruit. The other side is totally flat (so you can chop a million onions), save for a phone slot (for reading that recipe that asks you to chop a million onions). Because if we're in the kitchen, odds are we're using our cutting board for one thing or eight.
But the thing with workhorses—like, literal workhorses—is that you have to take care of them. You have to feed them and brush their manes and pet their noses. The thing with cutting boards is they’re relatively low-maintenance. No feeding necessary. But they still get tired from time to time and need a little love (who doesn't?). Here are our top tips to help any wooden cutting board feel its very best, so it can keep up with you in the kitchen for many years to come.
Wooden cutting boards are happy to hop in the sink for a quick shower. But, unlike plastic boards, they hate the dishwasher. Why? Over-soaking any wood can lead to cracking or warping. Not what we want. A quick scrub-down with warm water and mild soap does the trick. Which gets us to...
Remember that warping we just talked about? That’s when a board curves or bends. This happens if it isn’t dried properly—say, it’s soaking wet and either left in the sink or set back on the counter or on a wet surface. Dry your board well with a towel (hey, I know just the one). For bonus points, prop it on its edge, so both sides are exposed to air. The more evenly it dries, the happier it will be, and the better, stronger work surface it’ll be for you.
Just like our skin, wood gets a little tired of being washed all the time. That’s where moisturizing comes in. After the board is totally dry, rub it with mineral oil or another food-safe oil (like this). Let soak in for several hours, then buff with a towel. Some folks even swear by beeswax. But our favorite trick is as old-school as it gets: After you carve a roast beef or slice marinated mushrooms, massage any excess fat or oil into the board. (I guess what I said about boards not needing to be fed wasn’t totally true after all.) Be sure to moisturize generously on a regular basis, especially in the very beginning, and your board will thank you for years to come.
Well, tell the board it's going to the spa, but really it's just your kitchen. (Maybe play some soothing music—our Five Two board loves Enya.) Every couple of months, generously sprinkle your board with kosher salt, like you're seasoning a steak, then massage it all over with lemon halves, rubbing in small circular motions. Wipe away the salt, then rinse in the sink and dry. Not only does this exfoliate the wood, but it gives the board a clean, happy scent to boot.
How do you take care of your wooden cutting boards? Tell us your tricks in the comments and show us how you're using your Five Two board with #f52byyou!