Quality wooden chopping and serving boards will last a very long time with very little care. We still have a beech bread board given to us 32 years ago as a wedding gift. It's battered, chipped and has a couple of cracks from years of use — and occasional abuse.
That's what makes wooden boards such wonderful, thoughtful gifts. Every mark becomes part of the story. A memory of shared meals, good food, and great company.
Care really is very simple.
Cleaning
Wipe your board clean with a damp cloth after use. Don't put it in the dishwasher or leave it to soak overnight. (We've done both — they survived. Red wine? That's another matter.)
Allow the board to dry naturally rather than standing it near a heat source, which can cause the wood to split or warp over time.
One thing worth knowing: avoid leaving metal objects resting on the surface for extended periods. Oak in particular can react with metal and develop very dark or black staining due to the natural tannins in the wood. If this happens, these marks can usually be reduced using a wood bleach containing oxalic acid. Avoid household bleach — it can damage the wood fibres.
Sanding
If your board has become very well used — always a good sign — sanding is a satisfying way to recover some of its original good looks.
That said, I'd always be selective about how far you go. Don't sand away all the memories.
Start with 120 grit sandpaper and work up to 180–220 grit if needed. Always sand in the direction of the grain, and use a sanding block — anything flat and square will do — to avoid creating dips or hollows in the surface. Wear a dust mask while you work.
Oiling
Give your board an occasional re-oiling with a good food-safe wood oil to keep the timber nourished and looking its best.
Clean the board first as described above and, if you've been sanding, make sure all the dust is removed before you begin.
Apply the oil with a lint-free cloth, allow it to absorb and dry as directed for the oil you're using, then buff away any excess. Repeat as necessary.
The oil I use
In my workshop I use Loxkin food-safe hemp oil on almost all of my products. It's a pleasure to use, dries quickly, and is made in Britain from British-grown hemp. It's the finish I trust and the one I recommend for looking after all your Mungo & Co wooden pieces.
Download a printable version of cutting and serving board care here.
A note on longevity
A well-made wooden board, properly cared for, will outlast almost anything else in your kitchen. The beech board we were given as a wedding gift is proof of that. Buy well, care occasionally, and it'll be with you for decades.
— Mungo & Co, made in Yorkshire