How to Care for a Wooden Cutting Board: Cleaning, Oiling and Sanitizing

A wooden cutting board can last for years when it is washed promptly, dried evenly and conditioned before the wood becomes extremely dry. Most premature failures come from excess water, uneven drying, dishwasher heat, neglected oiling or continued use after deep cracks and damaged glue joints develop.

This is a research-based guide to cleaning, sanitizing, oiling, drying, storing and maintaining a wooden cutting board. It applies broadly to maple, walnut, cherry, edge-grain and end-grain boards, but the instructions supplied by the board’s maker should control whenever they differ from general guidance.

Cleaning, Sanitizing and Oiling Are Different Tasks

These three maintenance steps serve different purposes. One cannot substitute for another.

How to Clean a Wooden Cutting Board After Everyday Use

The best cleaning routine is prompt and brief. The goal is to remove food without allowing the board to remain wet long enough to swell, warp or weaken its glued joints.

Step 1: Remove loose food

Use a bench scraper, dough scraper, spatula or soft brush to remove crumbs and food particles.

Avoid:

• Digging into the surface with a sharp metal corner
• Using a steel brush
• Scraping across engraved lettering aggressively
• Driving food farther into deep knife marks

Step 2: Wash promptly with dish soap and water

Wash the board with warm-to-hot tap water and a small amount of mild dishwashing detergent. Clean it soon after use rather than leaving cheese, meat juices, fruit, sauces, oil or crumbs on the surface for several hours.

The FDA recommends washing cutting boards, dishes, utensils and countertops with hot, soapy water after preparing each food item and before moving to the next food. Review its current food-contact surface cleaning guidance.

Step 3: Clean every exposed area

Wash:

• The primary cutting face
• The reverse face
• All four edges
• Handles and thumb holes
• Juice grooves
• The area around rubber feet
• Engraving that contacted food

Cleaning both broad faces helps reduce uneven moisture exposure, even when only one side was used for cutting.

Step 4: Rinse thoroughly

Remove all soap and loosened residue. Do not leave detergent in a juice groove, engraved area or along a glue joint.

Step 5: Dry immediately

Use a clean towel or paper towels to remove surface water. Do not leave the board dripping in the sink or lying flat on a wet countertop.

Step 6: Allow both sides to air-dry

Place a reversible board on one edge or in a rack so air can circulate around both broad faces. A board with rubber feet can remain on its feet when the surface underneath is clean and dry and air can circulate beneath it.

Never put a solid-wood board in the dishwasher

A dishwasher combines prolonged water exposure, detergent, high heat and rapid drying. These conditions can cause:

• Warping
• Cracking
• Open glue joints
• Raised grain
• Loose rubber feet
• Damaged engraving
• Premature finish loss

John Boos specifically instructs owners not to put its wood cutting boards in a dishwasher. Review the manufacturer’s cutting-board care and maintenance instructions.

Never soak the board

Do not:

• Leave it submerged in a sink.
• Place it beneath soaking cookware.
• Leave a wet towel on top of it.
• Allow liquid to pool in a juice groove.
• Leave a wet lower face trapped against the counter.

How to Sanitize a Wooden Cutting Board

Cleaning must come first. A sanitizing solution cannot work effectively through grease, food particles and other visible residue.

USDA household cutting-board sanitation method

The USDA Food Safety and Inspection Service states that both wooden and plastic cutting boards can be sanitized using a solution of:

1 tablespoon of unscented liquid chlorine bleach per 1 gallon of water.

Use the following sequence:

1. Wash the board thoroughly with hot, soapy water.
2. Rinse away all soap and food residue.
3. Prepare a fresh sanitizing solution using regular unscented liquid chlorine bleach and water.
4. Flood or thoroughly wet the cutting surface with the solution.
5. Allow it to stand for several minutes.
6. Rinse with clear water.
7. Dry with clean paper towels or a clean towel.
8. Allow the board to air-dry completely.

Review the USDA’s current cutting-board food-safety guidance before using the method.

Review the CDC’s bleach cleaning and sanitizing safety guidance.

Do not soak the wooden board in bleach solution

Flood or wet the surface according to the official guidance; do not leave a wood cutting board immersed in a sink or bucket. Prolonged moisture exposure can damage the board even when the liquid is a sanitizer.

Follow the product label

Household bleach products can differ in concentration and intended use. Use a regular unscented liquid chlorine bleach product whose label permits the intended sanitizing use, and follow the current label directions.

Recondition the board only after it is completely dry

Sanitizing and repeated washing may leave the wood looking dry. Once it is fully dry, apply the board maker’s approved oil or conditioner if needed.

Is vinegar enough to sanitize a board after raw chicken?

Vinegar, lemon and baking soda can be useful for some odors or surface stains when the board maker permits them. They should not be treated as automatic substitutes for the USDA’s recognized cutting-board sanitation method after raw poultry, meat or seafood.

Do not combine vinegar or lemon with bleach.

Can a Wooden Cutting Board Be Used for Raw Meat?

A wooden board can be used for raw meat when it is maintained, cleaned and sanitized correctly. The simpler household practice is to reserve one board for raw meat, poultry and seafood and another for produce, bread, cooked food and other ready-to-eat items.

The CDC recommends using one cutting board or plate for raw meat, poultry and seafood and a separate one for produce, bread and foods that will not be cooked. Review its current food-poisoning prevention guidance.

After preparing raw meat, poultry or seafood

1. Move the raw food away from the cleaning area.
2. Wash hands.
3. Wash the knife, board and nearby utensils with hot, soapy water.
4. Clean any contaminated countertop or sink area.
5. Sanitize the board when appropriate.
6. Rinse and dry the board thoroughly.
7. Do not place cooked food back onto the unwashed board.

Use a separate serving board

A charcuterie or cheese board holds ready-to-eat food. Avoid preparing raw poultry, meat or seafood on the same surface immediately before serving.

For ready-to-eat serving ideas, see BuyAmerican.com’s American-made charcuterie board guide.

How to Dry a Wooden Cutting Board Without Warping It

Wood expands as it absorbs moisture and contracts as it dries. Uneven wetting and drying can create stress that contributes to cupping, warping and open glue joints.

Towel-dry first

Remove standing water immediately, especially from:

• Juice grooves
• Handle cutouts
• Engraved areas
• The underside
• The area around feet
• End grain at the edges

Dry a reversible board on one edge

Standing the board on its edge allows air to reach both broad faces. Use a stable location where it cannot fall, slide into the sink or rest against a dirty surface.

Dry a board with feet on a clean, dry surface

Rubber feet lift the board and promote airflow beneath it. Confirm that water is not trapped around the screws or beneath the feet.

Do not accelerate drying with excessive heat

Keep the board away from:

• Hot ovens
• Active stovetop burners
• Radiators
• Forced-air heating vents
• Hair dryers and heat guns
• Strong direct sunlight

Rapid, uneven drying can be as damaging as prolonged soaking.

Do not store the board until it is fully dry

A damp board placed flat in a cabinet can develop odor, staining, mold-like growth and uneven movement.

How to Oil a Wooden Cutting Board

Oiling conditions exposed wood fibers and slows the rate at which the board absorbs water and food liquids. It does not create an impermeable coating, and it does not sanitize the surface.

Step 1: Clean and dry the board completely

Do not apply oil over food residue, grease, soap, sanitizer or trapped moisture. The board should be clean, dry and at room temperature.

Step 2: Apply the maker-approved oil

Apply oil to:

• The cutting face
• The reverse face
• All edges
• Handle openings
• Juice grooves
• Exposed end grain

For a board with rubber feet, follow the maker’s guidance for the lower face and avoid saturating rubber parts or fastener holes.

Step 3: Spread it evenly

Use a clean lint-free cloth, disposable towel or purpose-made applicator. Spread a thin, even coat rather than pouring a large puddle into one area.

Step 4: Allow the oil to penetrate

Follow the product instructions. Some oils may be left for several hours or overnight. End-grain blocks may absorb more oil than thinner edge-grain boards.

Step 5: Reapply to visibly dry areas

If one section absorbs oil quickly and becomes dry while the rest remains conditioned, apply an additional light coat to that area.

Step 6: Wipe away the excess

The board should not remain greasy, wet or sticky. Remove unabsorbed oil with a clean cloth.

Step 7: Add board cream or wax when recommended

A compatible wax or board cream may be applied after oiling to add a more water-resistant surface layer.

Allow the board to rest before food use

Follow the conditioner’s curing or resting instructions and remove every trace of excess product before returning the board to service.

What Is the Best Oil for a Wooden Cutting Board?

The best product is the food-contact oil or conditioner recommended for the exact board. Different makers use different finishing systems.

Common oils to avoid

Do not improvise with ordinary:

• Olive oil
• Vegetable oil
• Canola oil
• Corn oil
• Peanut oil
• Unrefined cooking-oil blends

Many culinary oils can oxidize, become sticky or develop unpleasant odors. Nut oils may also create allergen concerns.

Virginia Boys Kitchens advises against ordinary olive, peanut and vegetable oil and recommends using a purpose-selected board-care product. Review its wood cutting-board cleaning and oiling guidance.

Do not use furniture products

A product described as wood oil, furniture oil, wood polish or stain is not automatically appropriate for a food-preparation surface.

Avoid:

• Furniture polish
• Products containing drying solvents
• Boiled linseed oil not specifically approved for cutting boards
• Unverified essential-oil blends
• Exterior deck or countertop sealers
• Wood stains
• Products without complete food-contact directions

Cutting-Board Oil vs. Wax: What Is the Difference?

Oil penetrates

A penetrating oil moves into exposed wood fibers and helps reduce dryness. It is normally the foundation of a cutting-board maintenance routine.

Wax remains closer to the surface

A wax-containing board cream provides an additional surface barrier that can help resist food liquids and moisture.

John Boos describes its board cream as a combination of food-grade oil and natural beeswax intended to create a protective surface layer. Its separate cutting-board oil penetrates more deeply into the wood.

Wax is not a substitute for cleaning

A waxed board still needs to be washed after use. It also must be sanitized when required by the type of food prepared.

Wax is not always a substitute for oil

A dry board may need penetrating oil before a wax-rich conditioner. Follow the product sequence supplied by the board or conditioner maker.

How Often Should You Oil a Wooden Cutting Board?

There is no universal schedule for every board. Frequency depends on:

• How often it is used
• How often it is washed
• End-grain or edge-grain construction
• Wood species
• Board thickness
• Indoor humidity
• Whether the board is new
• The original finish
• The conditioner used

John Boos recommends oiling its cutting boards at least once per month depending on use and household conditions, with more frequent treatment when the board is cleaned often. That is a manufacturer-specific starting point, not a universal legal or food-safety rule.

Oil when the board:

• Looks pale, chalky or faded
• Feels rough or unusually dry
• Absorbs water immediately instead of resisting it briefly
• Has been washed repeatedly
• Has been sanitized and now appears dry
• Has recently been lightly sanded
• Has spent time in a dry heated or air-conditioned environment

New boards may need more conditioner

A new end-grain butcher block may absorb several light coats before it reaches a stable condition. Follow the maker’s initial seasoning instructions rather than applying an arbitrary number of coats.

Do not over-oil

A board that remains oily, sticky or greasy after resting has not absorbed all the product. Wipe away the excess rather than adding another coat.

Does End-Grain Care Differ From Edge-Grain Care?

Compare the board constructions in BuyAmerican.com’s maple, walnut, cherry and end-grain cutting-board guide.

How to Remove Odors and Stains From a Wooden Cutting Board

Begin with ordinary dish soap and water. Stronger treatments should be used only when needed and when the board maker permits them.

Garlic, onion and mild food odors

Possible maker-approved options include:

• A baking-soda-and-water paste
• Coarse salt and half a lemon
• A diluted vinegar wipe

Rinse the board after treatment, dry it completely and reapply conditioner if the surface becomes dry.

These deodorizing methods should not be confused with sanitation after raw poultry or meat.

Beet, berry and turmeric stains

Wash the stain promptly before the pigment penetrates deeply.

For a persistent cosmetic stain:

1. Check the maker’s care guidance.
2. Try mild soap again.
3. Use a maker-approved baking-soda paste or lemon-and-salt treatment.
4. Rinse and dry the board.
5. Recondition it if necessary.

A harmless cosmetic stain does not automatically make a board unsafe. Deep cracks, soft areas and surfaces that cannot be cleaned are more serious concerns.

Fish or raw-meat odor

Clean and sanitize the board promptly. If a strong odor remains after correct cleaning, sanitation and complete drying, ask the maker whether the board can be professionally resurfaced.

Replace the board if the odor is associated with:

• Deep cracks
• Open glue joints
• Soft wood
• Persistent mold-like growth
• Contamination that cannot be removed

Tree sap or adhesive residue

Do not apply a household solvent without confirming that it is safe for the wood, finish, adhesive and future food contact.

How to Prevent a Wooden Cutting Board From Warping or Cracking

• Do not soak it.
• Do not put it in a dishwasher.
• Wash both broad faces and the edges.
• Dry it immediately.
• Allow air to reach both sides.
• Condition all exposed wood, not only the top.
• Do not leave liquids standing in a juice groove.
• Do not place it flat on a wet countertop.
• Do not place hot cookware directly on the board.
• Keep it away from heating vents and intense sunlight.
• Do not store it while damp.
• Do not allow the wood to become extremely dry.

What causes cupping?

Cupping can occur when one broad face changes moisture content faster than the other. Common contributors include:

• Washing only one side
• Leaving the lower face wet against a counter
• Oiling only one face repeatedly
• Drying beside strong heat
• Storing the board flat while damp

Can a warped board be fixed?

A slight temporary cup may lessen as the board reaches an even moisture condition. Do not force it flat with heat, heavy weights or soaking.

Contact the maker for guidance. A severely warped board that moves during cutting should be professionally repaired or replaced.

Can You Sand or Resurface a Wooden Cutting Board?

A sufficiently thick cutting board can often be refreshed when the damage is limited to superficial knife marks, mild roughness or shallow staining.

Minor hand-sanding

John Boos recommends fine-grit sandpaper of approximately 200 grit for minor scratches on its cutting boards and advises sanding with the grain.

Before sanding:

• Confirm the board maker permits it.
• Make sure the board is clean and fully dry.
• Remove feet or hardware only when the maker permits it.
• Protect engraved details and juice grooves.
• Use dust control and appropriate respiratory protection.

After sanding:

1. Remove all sanding dust.
2. Clean the board according to the maker’s instructions.
3. Allow it to dry completely.
4. Apply the approved oil to all exposed wood.
5. Add board cream or wax when recommended.

When professional resurfacing is better

Use an experienced woodworker or the original manufacturer when the board has:

• Deep knife channels
• Uneven wear
• A large end-grain surface
• Damaged juice grooves
• A substantial warp
• Loose feet or hardware
• Sentimental or financial value

Do not fill cracks with ordinary household materials

Do not apply generic:

• Wood filler
• Craft glue
• Construction adhesive
• Unverified epoxy
• Caulk

A food-contact repair requires an appropriate material, proper joint preparation and enough structural strength for continued cutting use.

When Should a Wooden Cutting Board Be Replaced?

The USDA advises replacing cutting boards that become excessively worn or develop hard-to-clean grooves. A cutting board is a food-contact tool; sentimental value should not override a condition that cannot be cleaned safely.

How to Verify a Made-in-USA Cutting Board

American hardwood, a U.S. brand name, domestic shipping or final engraving in the United States does not automatically prove that the complete cutting board was manufactured domestically.

The Federal Trade Commission explains that an unqualified Made-in-USA claim generally requires a product to be “all or virtually all” made in the United States. Review the FTC’s Made-in-USA compliance guidance.

Verify the exact board and variant

Product-level evidence should address the:

• Wood species
• Lumber origin when material to the claim
• Cutting and milling
• Gluing and assembly
• Sanding and finishing
• Rubber feet
• Screws and hardware
• Mineral oil, wax or conditioner
• Engraving
• Final inspection

Preserve exact supplier wording such as:

• Made in USA
• Made in USA with imported components
• Made in USA with global parts
• Assembled in USA
• Handcrafted in Ohio

Use BuyAmerican.com’s guide to determining whether a product is really made in the USA when evaluating a board or care product.

Current Wooden Cutting-Board Options at BuyAmerican.com

Product specifications, prices, variants and availability can change. Review the exact product page and manufacturer care instructions before ordering or applying a conditioner.

American-made cutting boards and butcher blocks

Browse the complete American-made cutting boards and butcher blocks collection for maple, walnut, cherry, edge-grain, end-grain, carving, engraved and serving boards.

Maple or walnut end-grain butcher block

The current Ohio-made maple or walnut end-grain butcher block is offered in several sizes, with an optional juice groove and rubber feet.

The current listing states that the board:

• Is handcrafted and quality-checked in Ohio
• Uses hard maple or black walnut
• Has end-grain butcher-block construction
• Is finished with food-safe mineral oil
• Arrives seasoned and ready for use
• Includes a care guide

Before ordering, verify the current variant, dimensions, shipping time, return policy and supplier evidence supporting the product-level origin claim.

18-by-12-inch reversible board

The current 18-by-12-inch cutting board with thumb hole and juice groove is available in cherry, maple and walnut.

Use the grooved side for carving and the smoother reverse for cutting or serving. Confirm the current care instructions, shipping terms and product-level manufacturing documentation before ordering.

Pair the board with appropriate knives

A wood cutting surface is generally more appropriate for kitchen knife edges than glass, stone or ceramic. Browse American-made kitchen knives and follow the knife maker’s washing, storage and sharpening instructions.

Practical Wooden Cutting-Board Care Schedule

This schedule is a practical starting point. Adjust it according to the board maker’s directions, use frequency, climate and condition.

Frequently Asked Questions About Wooden Cutting-Board Care

Can a wooden cutting board go in the dishwasher?

No. The prolonged water, high heat and strong detergent can warp, crack or separate a solid-wood cutting board.

Can you soak a wooden cutting board?

No. Wash it promptly and rinse it, but do not leave it submerged in a sink or basin.

Should you wash both sides of a cutting board?

Yes. Cleaning both faces and the edges helps remove contamination and reduces uneven moisture exposure.

How should a wooden cutting board be dried?

Towel-dry it immediately. Stand a reversible board on one edge so both faces receive air. Keep a board with feet on a clean, dry surface with unobstructed airflow beneath it.

How often should a wooden cutting board be oiled?

Use the maker’s schedule and the board’s condition. Monthly is a common manufacturer starting point for frequently used boards, but oil sooner when the surface looks pale, feels rough or absorbs water rapidly.

Should a new cutting board be oiled before use?

Follow the product instructions. Some boards arrive fully conditioned and ready to use; others require initial oiling before the first food use.

What is the best oil for a wooden cutting board?

Use a food-contact cutting-board oil or conditioner approved by the board maker. Food-grade mineral oil, mineral-oil-and-beeswax creams and approved fractionated-coconut-oil formulations are common options.

Can olive oil be used on a cutting board?

Ordinary olive oil is generally not recommended because it can oxidize and develop unpleasant odors or a sticky surface.

Can vegetable or canola oil be used?

Not unless the board maker specifically approves the exact product. Common cooking oils can oxidize and become rancid.

Can ordinary coconut oil be used?

Do not assume that culinary coconut oil is equivalent to a stable fractionated-coconut-oil board conditioner. Use a product formulated and labeled for cutting boards.

Is mineral oil food safe?

Use a mineral-oil product specifically labeled for cutting boards or food-contact wood surfaces. Do not use an unlabeled industrial, automotive or furniture product.

Do you oil both sides of a cutting board?

Generally, yes. Apply conditioner to all exposed wood unless the board or conditioner directions state otherwise. Even treatment helps reduce uneven moisture behavior.

Should board wax be applied before or after oil?

Most systems use penetrating oil first and wax-rich board cream afterward. Follow the exact product directions because some conditioners combine both ingredients.

Does oil sanitize a cutting board?

No. Oil conditions wood. It does not replace washing or sanitation.

How do you sanitize a wooden cutting board after raw chicken?

Wash the board thoroughly with hot, soapy water, rinse it and then use an appropriate sanitizer. USDA household guidance permits a solution of one tablespoon of unscented liquid chlorine bleach per gallon of water for wooden and plastic cutting boards.

Can bleach be used on a wooden cutting board?

Yes, in the properly diluted cutting-board sanitizing solution described by USDA. Do not use concentrated bleach, soak the board or mix bleach with another cleaner.

Can bleach be mixed with vinegar or lemon?

No. Never mix bleach with acids, ammonia or any other household cleaner. Hazardous gases can be released.

Is vinegar a substitute for sanitizing after raw meat?

Do not treat it as an automatic substitute for the USDA-recognized sanitizer method. Vinegar may be useful for odor or surface treatment when approved by the board maker.

Can you cut raw meat on a wooden board?

Yes, when the board is sound, maintained, cleaned and sanitized correctly. A separate board for raw meat, poultry and seafood is the simpler household practice.

Can the same board be used for raw chicken and salad?

Use separate boards when practical. Do not prepare ready-to-eat salad ingredients on a board that has held raw chicken until the board has been fully cleaned and sanitized.

How do you remove garlic or onion smell?

Begin with dish soap and water. A maker-approved baking-soda paste, diluted vinegar treatment or lemon-and-salt treatment may help with persistent odor. Rinse, dry and recondition afterward if needed.

How do you remove beet or turmeric stains?

Wash promptly. For remaining cosmetic pigment, follow the maker’s stain-removal guidance and avoid aggressive bleach or deep sanding solely for appearance.

Can a wooden cutting board be sanded?

Yes, when the board maker permits it and the board is thick enough. Light fine-grit sanding can remove minor scratches, while deep wear may require professional resurfacing.

What grit sandpaper should be used?

Follow the maker. John Boos recommends approximately 200-grit sandpaper for minor scratches on its boards. Other products may require a different sanding sequence.

Can a cracked cutting board be repaired?

Some boards can be professionally repaired, but stop using an open crack for food preparation until it has been evaluated. Do not fill it with ordinary wood filler, craft glue or unverified epoxy.

When should a wooden cutting board be replaced?

Replace or professionally resurface it when deep grooves, open cracks, failing glue joints, severe warping, soft areas, splinters or persistent contamination make effective cleaning or stable cutting impossible.

Why is my cutting board warping?

Common causes include soaking, dishwasher use, uneven washing, drying one side faster than the other, leaving the lower face wet against a counter and conditioning only one face repeatedly.

Can a warped cutting board be placed under heavy weights?

Do not attempt an improvised repair without the maker’s guidance. Forced flattening can create new cracks or joint failures.

How do you care for an end-grain butcher block?

Wash it promptly, dry it evenly and condition all exposed surfaces. End grain may absorb more oil than a thinner edge-grain board and should not be left wet around its many glue joints.

How do you care for an engraved cutting board?

Clean engraving carefully with a soft brush and mild soap. Reserve the engraved face primarily for presentation when practical and use the smooth reverse for routine cutting.

Can a cutting board with rubber feet be flipped?

It is normally designed as a one-sided board. Use the upper cutting surface and keep the underside, feet and fastener areas clean and dry.

Can a wooden charcuterie board be used for raw meat?

A serving board for ready-to-eat cheese, jerky, fruit and crackers should remain separate from raw-animal-food preparation whenever practical.

How should a cutting board be stored?

Store it only when completely dry. Place a reversible board on one edge or in a ventilated rack and keep it away from strong heat, direct sunlight and damp cabinets.

How do I know whether a cutting board is made in the USA?

Verify the exact product-level claim and supplier evidence. Do not infer origin from American hardwood, a U.S. company address, domestic engraving or shipping from a U.S. warehouse.

Final Recommendation

Care for a wooden cutting board in this order:

1. Scrape away loose food.
2. Hand-wash promptly with mild dish soap and warm-to-hot tap water.
3. Clean both faces, edges, handles and grooves.
4. Rinse thoroughly.
5. Sanitize after high-risk use when appropriate.
6. Towel-dry immediately.
7. Allow air to circulate around both broad faces.
8. Apply maker-approved cutting-board oil when the fully dry wood looks thirsty.
9. Add a compatible wax or board cream when recommended.
10. Inspect the board for deep grooves, cracks, failed joints and instability.
11. Resurface or replace it when it can no longer be cleaned and used safely.

The central rule is simple: minimize the time the wood remains wet, but do not neglect proper washing and sanitation. Prompt cleaning, even drying and timely conditioning provide the best balance between kitchen hygiene and long-term durability.

Authoritative Sources and Further Reading

• USDA Food Safety and Inspection Service: Cutting Boards
• Centers for Disease Control and Prevention: Preventing Food Poisoning
• U.S. Food and Drug Administration: Cleaning Food-Contact Surfaces
• Centers for Disease Control and Prevention: Cleaning and Sanitizing With Bleach
• John Boos: Cutting-Board Care and Maintenance
• Virginia Boys Kitchens: How to Clean a Wood Cutting Board
• Federal Trade Commission: Complying With the Made in USA Standard

Research reviewed August 15, 2026. Food-safety guidance, sanitizer labels, product specifications, conditioner formulations, availability and manufacturing claims can change. Follow the current instructions for the exact board, oil, wax and sanitizer.