I learned early on in the kitchen that wooden cutting boards, as beautiful and rugged as they may be, require more tender loving care than their plastic counterparts.

And so, after a few close calls and one or two ruined cutting boards, which I’ll deny ever admitting to, I realized that proper care is what makes the difference between a cutting board that serves you for life and one that warps or splits in no time.

Wood and Moisture Don’t Get Along

Wooden cutting boards expand when they absorb moisture and contract as they dry. This is why certain cutting boards can split in some situations. More on that below.

Unlike plastic, wooden boards — bamboo, beech, cherry, maple, teak, or walnut — demand a gentler use and more caution. Each type of wood has a unique cellular structure that reacts differently to water exposure.

When a cutting board that’s overdue for oiling isn’t dried thoroughly after washing, its fibers dry unevenly, which leads to warping, cracking, and eventual splitting. Allowing a wet board to lie flat on your countertop not only accelerates this damage but also creates a welcome environment for bacteria.

Ways to Prevent the Dreaded Split

Choose wooden boards that are at least 1½ inches thick; the thicker, the better. Thicker boards last longer, are less likely to warp, and resist cracking better than thinner boards. Remember to use separate plastic boards for preparing raw meats.

Prevent prolonged contact with water — do not soak or leave the board on damp surfaces.

Wash wooden cutting boards by hand, and never place them in the dishwasher. Start by scraping off the food scraps with the dull side of a knife, then wash the board using a soft sponge, dish soap, and warm water.

Dry your cutting board immediately after rinsing off the soapy water with either a clean dishcloth or several heavy-duty, lint-free paper towels. Allow the cutting board to air-dry for 1 to 2 hours if you’re storing it in a cabinet. Ideally, you should be storing your cutting boards vertically on your kitchen counter to ensure proper ventilation.

Treat new cutting boards to food-grade mineral oil every 3 to 4 weeks. For well-seasoned, broken-in boards, do so every 2 to 3 months.

Why a Cracked Wooden Cutting Board Is Bad News

A cracked wooden cutting board is more than just unsightly — it’s actually unsafe.

Cracks in your wooden cutting board can trap food particles, moisture, and mold, creating a breeding ground for bacteria such as E. coli, Salmonella, and Campylobacter. Since these bacteria can transfer to your food and cause illness, you don’t want them anywhere near it.

Considering that foodborne illnesses affect 48 million Americans every year, a split board should be taken seriously and never be overlooked.

Repairing a Split Cutting Board

If your board has only minor surface cracks, a simple repair might extend its life. For splits that are deep or too widespread, it’s time for a replacement.

For minor fixes, however, you can follow the steps below.

The Takeaways

Wooden cutting boards split when exposed to moisture without proper care, and prevention is as crucial as any fix. With attentive cleaning, drying, and regular maintenance, you can protect your board and ensure it remains a reliable kitchen companion.