Chopping Board Care
Wooden Chopping Board Care & Maintenance
A little regular care helps keep your Made at Montrose board looking its best. Follow these simple steps for your wooden chopping, cheese and serving boards.
Cleaning after use
Hand-wash with hot water, washing-up liquid and a soft brush or sponge. Remove food residue, rinse briefly and dry straight away with a clean towel.
Clean both faces and the edges without soaking the board. Allow it to air-dry fully before storing.
Stand your board securely on its edge where practical. If it has feet, keep the underside and worktop dry and allow air to circulate beneath it.
Keeping food preparation safe
Use separate boards for raw meat, poultry and fish, and for ready-to-eat foods such as bread, cheese and salad.
Where disinfection is needed, use a food-contact disinfectant suitable for wooden surfaces. Follow its instructions for dilution, contact time and rinsing.
Do not rely on lemon, salt or diluted vinegar to disinfect your board.
Oiling and conditioning
Check your board regularly. If the timber looks dry or dull, it is time for some care. Every 4–6 weeks is a useful starting point, with more frequent treatment for heavily used boards.
Use food-grade mineral oil intended for chopping boards or a suitable board butter. Avoid ordinary cooking oils such as olive or sunflower oil, which can become rancid.
How to apply board butter
- Start with a clean, completely dry board.
- Rub a thin, even layer over the exposed wood, including the edges and underside.
- Allow it to absorb according to the product instructions.
- Buff away the excess with a clean, lint-free cloth.
Our Made at Montrose Wood Butter is available in a 100ml tin for regular board care.
Caring for end-grain boards
End-grain boards need the same careful washing, drying and conditioning. Check for dry patches regularly and treat as needed. Oiling helps limit moisture absorption, but it does not make a board waterproof.
Knife marks and restoration
Light knife marks are a normal part of using a wooden chopping board.
If your board becomes rough or needs resurfacing, contact Made at Montrose for advice before sanding, particularly if it is engraved.
Stop using a board with splits, loose joints or deep grooves that you cannot clean thoroughly.
Things to avoid
- Dishwashers and prolonged soaking.
- Leaving the board on a wet worktop.
- Radiators, direct heat and hot pans.
- Storing the board while it is still damp.
Need help caring for your board? Get in touch with Made at Montrose.