The Wash:
Wash your cutting board with water (soap is fine too), including the underside and edges, removing anything that’s stuck to it with a lint-free rag. Most people only wash the top, and that actually ends up hurting the board. When moisture reacts with grain, it swells, and if the swelling isn’t uniform, it can warp the board. A rocking cutting board usually means that only one side was washed.
Then, wipe down the board and let it dry thoroughly overnight, standing it on edge so that both large faces are facing out.
The Oil:
The next morning, use your hands to apply a generous layer of mineral oil to the sides, top, bottom, and any groove, grip, or handle. You don’t need puddles of oil on your board, just enough to cover the wood with an even coat. Like a hungover coworker on a Wednesday morning, the wood needs hydration. Let the oil soak into the board for at least three hours. Leave it on its edge to dry just like before.
The Cream:
After the oil has had enough time to soak into the grains, it’s time to apply the cream. Apply it directly to the wood and spread the cream over the entire board, making sure to get in every nook and cranny. The cream is greasy, so if you don’t want to get it all over your hands, apply it with a lint-free microfiber cloth. Once you’ve covered the whole piece of wood, you’ve created a barrier to help the wood retain moisture. You know what to do. On its side. Broad faces out. Let it sit overnight.
The Clean:
In the morning, use your lint-free microfiber cloth to rub the board in circular motions, polishing and buffing in a motion that would make Mr. Miyagi proud. The wood will get glassy and beautiful. After you finish, Leone says red wine will just pool on it rather than soak into the wood. You’ve created a successful barrier.
Now your board is set to last forever!