How To Clean a Wood Cutting Board So You Never Have to Buy a New One

Years ago, my ex made me a beautiful cutting board from an old piece of wood for Christmas. It was (and still is) smooth, heavy, and smelled faintly of walnut. I loved it immediately and wanted to learn how to care for it so I could keep it as long as possible. What I learned surprised me and made me realize that I didn't need expensive products or a complicated ritual, just one inexpensive product and consistent care.

I started following that routine almost 20 years ago, and today my board still looks great. So when I came across this video from creator Matt Villena (@matt_villena), who breaks down the same method in a clear, straightforward way, I knew I had to share.

How To Clean a Wood Cutting Board

With Villena's method, there's a simple, everyday routine and an easy, once-in-a-while conditioning treatment. Here's how to tackle them both:

​The Daily Clean

For everyday cleaning, all you need to do is scrub your board with water (and a little mild soap if it's particularly messy), rinse it off, and then dry it by hand with a clean towel. This part is important. You don't want to leave it sitting flat on the counter to air-dry, and you definitely don't want to put it in the dishwasher. Just give it a quick wipe/dry, then stand it upright or lean it against something so air can circulate around it.

Wood is porous, so if one part stays wetter than another, it expands unevenly, and that's how boards warp, cup, or crack. Hand-drying keeps moisture exposure short and even, which is the biggest thing you can do to prevent structural damage.

The Monthly Oiling Ritual

Once a month, give your board a little extra love by conditioning it with oil. Like a great skincare routine, this is the step that helps your board stay youthful. Add a generous amount of food-grade mineral oil (or a cutting board-specific oil blend) to the surface of your board and use a clean towel to rub it in, making sure you get the front, back, and all four sides. Don't be shy with the oil—the wood will drink it up. Then stand your board upright overnight to let it fully absorb.

Why Use Mineral Oil?

Unfortunately, you can't just use any oil. Cooking oils like olive, vegetable, or coconut oil oxidize and go rancid over time. When that happens, the smell gets trapped in the wood fibers and lingers permanently. Food-grade mineral oil, on the other hand, is odorless, flavorless, and chemically stable. It never oxidizes and never goes rancid, so your board stays fresh and clean.

Why It Works

Wood is naturally absorbent, so when you wash a cutting board, the wood fibers soak up water. The same principle applies when you cut meat, fruit, or wet vegetables—the wood also absorbs those juices. That moisture is what leads to damage and even bacterial or odor retention if food juices penetrate deep into the untreated pores.

​When you oil the board, however, the wood absorbs the mineral oil, filling the pores within the grain, creating an internal barrier that repels moisture. Water and food juices can no longer penetrate deep into the wood, and they end up beading on the surface, making daily cleaning faster, safer, and more sanitary.

​This tip from Villena isn't a hack, but rather a lesser-known form of maintenance. And maintenance is exactly what makes it work. If you treat a wooden cutting board like the living material it is, it'll last for years, maybe even decades. I still have that cutting board my ex made me 20 years ago, and I know I'll have it for at least another 20.