Solid and sturdy, wood cutting boards will save your knives, your fingers, and your food kitchen catastrophes.

RODALE NEWS, EMMAUS, PA—Every kitchen needs a good, sturdy, wood cutting board. Not only will it last you for ages—I have one I’ve been using for upwards of 30 years—but it also makes cooking a lot more fun when you aren’t worried that an old, warped, plastic cutting board could slip out from underneath you and cause you to cut yourself, or that it’s contaminating your beef with bacteria from that raw chicken you cut up last week. (Of course, as any food-safety guru will tell you, it’s best if you have two good, sturdy boards—one for meat and one for everything else.)

I'm a fan of wooden cutting boards, which have been shown to be safer than plastic ones when it comes to harboring nasty microbes and are certainly more sustainable. They’re also easier on your knives; marble cutting surfaces, for instance, can dull edges rapidly. Wooden cutting boards are also pricey, so once you buy one, you want to do everything you can to make it last.

Caring for Your Wooden Cutting Board

Wooden cutting boards can be damaged if they are exposed to too much moisture or allowed to get very dry. A good oil finish is the best way to protect them from both extremes. Most chefs recommend a food-grade mineral oil, the main ingredient in most commercial "board oil" products. But mineral oil is petroleum based, and who wants to cut their hard-won organic produce on a petroleum-treated cutting board?

I like Homewood Block Oil, which is made from seed oils. You can also use a light natural cooking oil, such as coconut or walnut oil, neither of which will gum up the surface of the board as heavier vegetable oils may, or turn rancid. Rancid oil isn’t dangerous, but it can impart a nasty flavor to your food.

Before you use a new board, apply a thin coat of whatever oil you choose to all sides of your board, rubbing in the direction of the grain using a clean rag. Apply as much oil as the wood will absorb, but don't leave any pooled on the surface. Then set the board in a warm place. After 12 to 24 hours, apply more oil in the same way and set the board out to warm again. Repeat until no more oil is absorbed, then wipe the board with a dry cloth and buff it until it shines.

From that point on, a few simple steps will help keep your wooden cutting board useful and attractive for a long time:

• Re-oil as needed. Whenever your board starts to look dull in places, apply a thin coat of oil to the entire clean, dry board, applying extra over any dull or worn areas, and wiping off any excess. A well-oiled board is easier to keep clean and is much less likely to soak up odors or liquids or to dry out and crack, so keep your board oil handy and use it regularly.

• Keep your knives sharp. You won't have to press down as hard and your cutting board will suffer fewer grooves. Avoid sawing your knife back and forth when it is in contact with the board—save the cleaver heroics for a butcher block. And vary where you cut on the board: If you always cut in the same spot, you will eventually cut a grove in it.

• Keep it dry. When cutting wet food, remove the food promptly when you’re finished, and dry the board so the moisture won't have a long time to soak in, which could make the wood swell (not a swell idea if you want it to last).