Caring for your wood cutting board is easier than most people think. There are really just 2 steps that you should follow. Step one is cleaning and disinfecting and step two is seasoning or oiling.

CLEANING and DISINFECTING You can clean your cutting board with hot water and dish soap. Use a sponge scrubber on the board and rinse. Don't use a wire scrubber as this will raise the grain on the board. Dry immediately. NEVER submerge your board in a sink full of water or wash in a dish washer. This will cause the board to split, crack, or pull apart at the seams. Disinfect with undiluted distilled white vinegar. Simple spray or wipe some on with a clean cloth - I use paper towels - and let stand for a couple of minutes. Wipe dry. The vinegar also helps eliminate food odors such as onion and garlic.

SEASONING or OILING You should oil your board about once a month or when it seems dry. Failing to do so will cause your board to crack or split. Use a food grade mineral oil or "Butcher Block Oil." I use General Finishes brand butcher block oil. Vegetable oils should not be used since they can turn rancid.

When not in use store your cutting board standing on end. This allows any moisture left to evaporate which helps to prevent bacteria growth.

The cutting board pictured is my own 3 year old cutting board.