A maple cherry walnut cutting board is more than just a kitchen tool. It’s a beautiful, functional piece that adds charm to your cooking space. These boards are made from three strong, durable hardwoods. Each one has its own rich color and grain, making your board stand out.
If you want your board to last for years, you’ll need to take care of it the right way. Don’t worry—it’s not hard. In this post, you’ll learn how to clean, oil, store, and protect your board the simple way.
Why Maple, Cherry, and Walnut?
Before we jump into care tips, let’s talk about the wood.
Maple is light and hard. It resists knife marks and stains.
Cherry adds warm red tones. It ages beautifully and gets darker over time.
Walnut is dark and rich. It’s a soft hardwood that looks elegant.
Put them together, and you get a cutting board that’s strong, stunning, and long-lasting.
Daily Cleaning
After each use, rinse your board with warm water. Use a soft sponge or cloth. You can use a little dish soap if needed.
Never soak your maple cherry walnut cutting board in water. It will warp or crack.
Don’t put it in the dishwasher. The heat and water will ruin it.
Wipe the board dry right after washing. Let it air dry by standing it on its side so both surfaces can breathe.
Removing Odors and Stains
Got garlic or onion smell stuck in your board? No problem.
Sprinkle coarse salt or baking soda on the board. Cut a lemon in half and scrub with the cut side. This removes smells and light stains.
Rinse and dry the board right after.
This trick keeps your maple cherry walnut cutting board smelling fresh and looking clean.
Deep Cleaning and Disinfecting
Sometimes, your board needs a deeper clean. Especially after cutting raw meat.
Mix one part white vinegar with four parts water. Wipe the board with the solution. This kills bacteria naturally.
Another option is 3% hydrogen peroxide. Pour a bit on the board and let it sit for a few minutes. Wipe and dry right after.
Don’t use bleach or harsh chemicals—they’ll damage the wood.
Oiling Your Board
Wood dries out over time. If it gets too dry, it can crack.
That’s why oiling is so important. It keeps your maple cherry walnut cutting board in top shape.
Use food-grade mineral oil or a board conditioner. Avoid cooking oils like olive or vegetable oil—they go rancid.
Here’s how to oil your board:
- Make sure it’s clean and dry.
- Pour a small amount of oil onto the board.
- Rub it in with a cloth or your hand.
- Let it sit overnight.
- Wipe off any extra oil in the morning.
Do this once a month or whenever the board looks dry or rough.
Waxing for Extra Protection
Want to take it a step further? Use a beeswax conditioner. This gives a layer of protection and adds shine.
Use it after oiling. Rub it in just like you would with oil. Let it sit, then buff with a dry cloth.
Your maple cherry walnut cutting board will look like new.
Avoiding Damage
Here are some simple tips to avoid ruining your board:
- Don’t cut raw meat directly on the board unless you deep clean it right after.
- Don’t expose the board to direct sunlight or heat for long.
- Always cut with a sharp knife. Dull blades leave more marks.
- Don’t use the board as a hot plate for pans.
A little care goes a long way in keeping your board safe and pretty.
Storing Your Cutting Board
Don’t just toss your board in a drawer or cabinet.
Store it upright or on its side. Let it breathe. This prevents moisture from getting trapped and warping the wood.
If you lay it flat, make sure both sides are exposed to air. Don’t stack other items on it.
Your maple cherry walnut cutting board deserves a nice home—give it one.
Resurfacing Your Board
Over time, your board might get deep knife marks or lose its smooth feel. That’s okay.
You can sand it down and give it new life.
Use fine sandpaper and gently sand the surface. Always sand in the direction of the grain.
After sanding, wipe it clean. Then oil it like usual.
This is a great way to refresh your board every year or two.
Why Regular Care Matters
A good cutting board can last decades if you take care of it.
When you care for your maple cherry walnut cutting board, you’re not just protecting wood. You’re keeping your food safe. You’re preserving beauty. And you’re avoiding waste.
It only takes a few minutes a week, and the reward is a board that looks great and works well for years.
Final Thoughts
A maple cherry walnut cutting board is a piece of art and function. With just a little attention, it will stay strong, clean, and stunning for a long time.
Clean it daily. Oil it monthly. Store it right. And don’t forget the occasional deep clean.
That’s it. Simple, easy care for a kitchen tool you’ll love more each day.
FAQs
Q: How often should I oil my maple cherry walnut cutting board?
A: Once a month is a good rule. If the board looks dry or rough, go ahead and oil it sooner.
Q: Can I use olive oil or coconut oil on my cutting board?
A: No. These oils can go bad over time and leave your board sticky or smelly. Stick with mineral oil or board conditioner.
Q: What if my board gets a crack?
A: Small cracks can sometimes be fixed with wood glue and sanding. If it’s a deep crack, it may need to be replaced.
Q: Can I use one side for meat and one for veggies?
A: Yes, that’s a smart idea. Just remember to clean both sides well after use, especially after handling raw meat.
Q: Why does my board feel rough after washing?
A: Water can raise the grain of the wood. Light sanding and oiling will smooth it out again.