Use & Care

A CanaKasa cutting board is made for everyday preparation, serving, and the moments that gather people around the kitchen. Good wood responds to how it is used: wash it promptly, dry it completely, and keep its natural moisture balanced with regular oiling.

Natural wood also has its own grain, color, and character. No two boards are exactly alike, and light knife marks are a normal part of a board made to be used.

Important: CanaKasa’s collection includes teak and acacia boards. Always check the product page for the exact wood, construction, dimensions, finish, and intended use of your board. The oiling guidance below is for food-contact wooden cutting boards and should be confirmed against the care instructions for your specific SKU.

 

Before first use

  1. Wash the board by hand with warm water and mild dish soap.
  2. Rinse well to remove any residue.
  3. Wipe it dry immediately with a clean kitchen cloth.
  4. Let it finish drying upright in a well-ventilated place.
  5. If the wood looks pale, dry, or feels rough, apply a coat of food-grade mineral oil or approved cutting-board oil before use.

 

Using your board safely

  • Use the board on a clean, stable surface. A slightly damp kitchen towel underneath can help prevent movement.
  • Use separate boards for raw meat, poultry, or fish and for ready-to-eat foods such as vegetables, fruit, bread, and cooked food.
  • Avoid chopping through bones, heavy cleaver work, or other high-impact use unless the specific board is designed for it.
  • Do not use the board as a trivet for hot pots or pans.
  • Do not place the board in an oven, microwave, or near a stovetop, radiator, or other concentrated heat source.

 

How to clean a wooden cutting board

Clean your board after every use:

  1. Scrape away food particles.
  2. Hand wash with warm water and mild dish soap.
  3. Rinse thoroughly.
  4. Wipe dry immediately, including the sides and edges.
  5. Let the board air-dry upright or on its edge before storing.

Avoid leaving water pooled on the surface, especially around edges, handles, or juice grooves. Brief washing is enough; wooden boards do not need to be soaked.

 

Why hand washing matters

CanaKasa wooden cutting boards are hand-wash only. Do not place your board in the dishwasher. Dishwasher heat, strong detergents, and prolonged water exposure can cause wood to warp, crack, split, or dry out.

Never soak or submerge the board, and do not use harsh chemical cleaners, bleach, steel wool, or abrasive pads unless a product-specific care instruction says otherwise.

 

Removing stains and odors

For light stains or odors, rub the surface briefly with half a lemon and coarse salt. Wipe away the residue, wash with mild dish soap, and dry immediately. Once the board is completely dry, re-oil the surface.

For stubborn stains, a small baking-soda paste may help. Do not leave lemon, vinegar, or other acidic ingredients on the board for an extended period.

 

Storing your cutting board

Store the board upright or on its edge in a dry, well-ventilated place. Keep air moving around the board and away from direct sunlight, sinks, dishwashers, and heat sources.

Do not store the board until it is completely dry. For countertop display, make sure both sides have room to breathe rather than leaving the board flat on a damp or cold surface for long periods.

 

How to oil your cutting board

Regular oiling helps maintain the wood’s moisture balance and keeps the surface from becoming dry and rough.

Oil your board when it looks pale, feels dry or rough, or approximately every 3–4 weeks with regular use. A board used very frequently may need oiling more often.

  1. Start with a clean, completely dry board.
  2. Apply food-grade mineral oil or an approved cutting-board oil to the top, bottom, sides, and edges.
  3. Work the oil into the wood with a clean, lint-free cloth.
  4. Leave the board to absorb the oil for several hours or overnight.
  5. Wipe away any excess oil before using the board.

Do not use olive oil, vegetable oil, canola oil, or other cooking oils. These can oxidize over time and leave an unpleasant smell or sticky residue.

 

A simple care rhythm

  • After every use: Scrape, hand wash, rinse, wipe dry, and air-dry upright.
  • Every 3–4 weeks: Inspect the surface and oil when the wood looks pale, dry, or rough.
  • Whenever needed: Remove light stains or odors with lemon and coarse salt, then wash, dry, and re-oil.
  • Always: Keep the board away from dishwashers, soaking water, cooking oils, and concentrated heat.

Care is part of owning it.

 

What about knife marks, warping, or cracks?

Light knife marks are normal and will become part of the character of a wooden cutting board. If grooves become deep, trap food, or make the board difficult to clean, stop using it for food preparation and contact CanaKasa for product-specific care advice.

If the board develops a deep crack, split, or unstable surface, stop using it for food preparation. Do not put it in the dishwasher or try to force it flat. Take a clear photo and contact CanaKasa with your order details so the team can advise on the next step.