How to Care for Your Wood Kitchenware (The Simple Way)
The Good News: It's Simpler Than You Think
People often assume that solid wood kitchenware is high-maintenance. The truth is, a few simple habits — done occasionally, not obsessively — will keep your Wood Chef products looking and performing beautifully for decades.
Daily Care: After Every Use
- Rinse or wipe promptly. Don't let food sit on the wood for hours. A quick wipe-down with a damp cloth after use is all you need most of the time.
- Wash with mild soap and warm water. Yes, you can use dish soap. The "never use soap on wood" rule is outdated. A small amount of mild soap is fine — just don't soak the board.
- Dry immediately and stand upright. After washing, pat dry with a towel and stand the board on its edge to allow air to circulate on both sides. Never lay it flat while wet.
What to Avoid
- 🚫 The dishwasher. The combination of heat, steam, and harsh detergent will crack and warp even the best wood. Never.
- 🚫 Soaking in water. Don't submerge your board or let it sit in standing water. Wood and prolonged water don't mix.
- 🚫 The microwave. No.
- 🚫 Leaving it next to a heat source. Radiators, stovetops, and sunny windowsills cause uneven drying, which leads to warping.
Monthly Care: Oiling Your Board
Oiling is the most important maintenance step — and you only need to do it once a month (or whenever the wood starts to look dry or dull).
What to use:
- Food-grade mineral oil (widely available, inexpensive)
- Coconut oil (solid at room temperature — melt it first)
- Beeswax board cream (our favourite — conditions and protects)
- Raw linseed oil (excellent, dries into the wood)
What NOT to use: Vegetable oils (olive, canola, sunflower) — these go rancid inside the wood and will make your board smell bad over time.
How to oil:
- Make sure the board is clean and completely dry.
- Apply a generous amount of oil to the surface with a cloth or paper towel.
- Rub it in along the grain.
- Let it absorb for at least 20 minutes (or overnight for a very dry board).
- Wipe off any excess with a clean cloth.
- Repeat on the other side and the edges.
A newly purchased board may want 2–3 oil treatments in the first week to fully saturate the wood. After that, once a month keeps it in great shape.
Removing Odors and Stains
Wood absorbs smells and stains — especially from onions, garlic, and berries. Here's how to refresh it:
- Odors: Rub half a lemon over the surface, let it sit for a few minutes, then rinse. The citric acid neutralises most kitchen odors.
- Stains: Sprinkle coarse salt on the board, rub with the cut side of a lemon, let it sit for 5 minutes, then scrape and rinse.
- Stubborn stains or scratches: Light sanding with 120-grit sandpaper followed by an oil treatment will restore the surface completely.
Long-Term: Refinishing
One of the best things about solid wood is that it can always be renewed. If your board develops deep scratches, stubborn staining, or a generally tired look, sand it back to bare wood (start with 80-grit, finish with 220-grit), then apply several coats of oil. It will look — and smell — like a brand new board.
This is something you simply cannot do with plastic, bamboo composite, or any other material. Your Wood Chef board can outlive you if you take care of it.
Sources
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