Wooden cutting boards should be your everyday kitchen workhorse. You have a few alternatives for cutting board material choices, and the tougher materials such as marble or glass do have their place for heavy duty cooking processes. Wood is the superior choice for an every day cutting board, for a variety of reasons. Bacteria has a proven lower survival rate on wooden cutting boards than on plastic. Your knives will stay sharper if you don't use commonly use them on harsh surfaces such as marble, plastic, or even glass which all dull the edge of your blade over time. On top of all those great qualities, wooden cutting boards are an aesthetically beautiful addition to your kitchen. If you learn how to maintain your board properly through this post, you should go over to our Ultimate Guide to Naturally Cleaning Your Kitchen to learn more ways to upkeep your culinary haven.
Wood is naturally a porous material, so you have to put a bit of effort into making sure that a sufficient protective finish is present on your new board. The easiest way to do this is with food-safe mineral oil, you can easily find this on Amazon, or any big box store.
You may find that the wood you chose for their daily cutting board is a little softer than ideal, or perhaps you work with intensely sharp knives. If either one of those potentials apply to you, you may want to consider re-sanding the surface of your cutting board every few months. I would personally only do this if it was effecting the actual cutting experience. If it's just a visual problem, that's up to the reader's discretion.
You want to give the cutting board a light sanding. You'll find that the higher the grit number, the smoother your finish will be. I'd recommend starting out in the 200-300 bracket, and moving that number upward if a smoother finish is desired. After you sand down the surface, just repeat the seasoning process from earlier and you'll be ready to start using it again.
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