Keep wood cutting boards flat and food-safe by oiling all six sides on a schedule and drying vertically after every wash, with airflow-first fixes if cupping starts.

Learn how to choose and care for a large wooden cutting board that stays put, preserves your knives, and quiets the chop - complete with expert reviews of Larchwood, OPINEL, and John Boos and simple at-home tests to find your best fit.

Microscope-backed testing across 378 sessions shows end-grain wood and natural rubber keep knives sharper far longer than plastic or bamboo, with hardness and grain orientation the key drivers of edge wear. Get practical maintenance guidance and a simple at-home test to verify your board’s impact.

Choose tight-grain hardwoods like maple or walnut in the 1,000-1,400 Janka sweet spot to protect knife edges and reduce microbial risk. Then use a simple routine: hot rinse, vertical drying, and monthly mineral oil to keep boards safe and stable.