Getting ready to use your board? Start with the steps below and the care instructions for your model. Keep water contact brief and always oil clean, completely dry wood.
Before first use
Do not wash a new butcher block just after unwrapping it. Check it over and remove packaging dust with a clean, dry cloth. Before using it, apply food-grade mineral oil to both clean, completely dry faces and all edges. Let the oil absorb overnight, then wipe off the excess. Wax cream is an optional finish for later care.
Everyday cleanup
For crumbs on a clean, uncontaminated board, use a dry brush or cloth. If a light wipe is enough, use a clean, barely damp cloth and dry right away. Avoid routine washing under running water. Wipe up spills and check underneath for moisture.
Localized surface stains and food odours
For a small surface stain or lingering food odour on an intact, unvarnished butcher block, rub gently with half a lemon and coarse salt. Wipe away the salt and juice promptly with a clean, barely damp cloth. Dry right away and let air reach both faces. This treatment does not disinfect the wood or treat mould or cracks.
When washing is necessary
Food residue, grease, raw flour or dough, and contamination need proper cleaning. When washing is necessary, use mild dish soap and lukewarm water. Wash and rinse both faces and all edges briefly, without soaking or saturating the wood. Remove all soap and residue, then towel-dry every side right away. Never put wood in a dishwasher.
Drying and storage
After damp cleaning, place the board securely so air can reach both faces. Wait until it is completely dry before storing or covering it. Keep it away from direct heat and damp spaces.
Ongoing conditioning
When the wood looks dull or dry, apply food-grade mineral oil to both faces and all edges. Start with clean, completely dry wood, let the oil absorb overnight, then wipe off the excess. Oil and cream do not sanitize or waterproof wood.
Food hygiene
Use a separate board for raw meat, poultry, fish and seafood. If your wooden board becomes contaminated, clean and sanitize it before preparing more food. Use a product suitable for wooden food-contact surfaces and follow its directions.
Lemon and salt are not substitutes for a verified sanitizing method. For food-safety advice, follow Health Canada’s guidance.
If you notice a crack, an open joint, persistent roughness or a board that rocks, contact us before sanding or attempting a repair. Our care guides can help with the next step.