A smooth surface is essential
Over time, even the best wooden cutting boards start to show signs of use — knife marks, rough patches, or small stains. Regular sanding helps restore the smooth texture of your board, keeping it both safe for food preparation and pleasant to use. It’s one of the most effective ways to extend the life of your board, especially when combined with proper oiling and care.
Why sanding matters
Each cut from your knife leaves a small groove in the wood. Over time, those tiny marks can accumulate bacteria and cause the surface to feel uneven. By sanding, you remove the damaged top layer and reveal a fresh, clean wood surface underneath. This process not only improves hygiene but also brings back the natural beauty and smoothness of the wood grain.
High-quality boards, such as those made by Chop Chop, are already sanded to a silky finish at the factory using professional-grade equipment. However, with regular use, light resurfacing may be necessary every few years — especially for end-grain boards that experience heavy chopping.
When to sand your cutting board
You’ll know it’s time to sand your cutting board when:
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The surface feels rough to the touch.
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Deep knife marks or stains don’t disappear after cleaning.
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Water starts to soak in instead of beading on the surface.
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The board has lost its natural smooth finish.
If any of these signs appear, a light sanding followed by oiling will restore the board to like-new condition.
How to sand a wooden cutting board
You don’t need professional tools — just a few supplies and a bit of care.
What you’ll need:
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Sandpaper (80, 120, 220 and 320 grit) or a sanding sponge.
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A clean, lint-free cloth.
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Food-safe mineral oil or board conditioner.
Steps:
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Start with coarse sandpaper (80 or 120 grit) to remove deep marks and rough areas. Always sand in the direction of the wood grain.
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Switch to medium grit (220) to smooth the surface and even out the texture.
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Finish with fine sandpaper (320 grit) for a silky finish that feels new again.
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Wipe off all dust with a dry cloth.
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Oil your board generously to seal and protect the newly sanded wood.
If your board has juice grooves or handles, take care to sand them gently with folded sandpaper or a sponge to keep the edges smooth.
Safety tip
Never use power sanders on oiled boards indoors — fine wood dust and oil residue can mix and irritate your lungs. Always sand in a well-ventilated area and wipe your board thoroughly before applying oil.
How often should you sand?
Most home cooks only need to sand their board once every 1–2 years, depending on usage. Frequent oiling can delay the need for sanding by keeping the surface conditioned and preventing deep marks.
The Chop Chop touch
Every Chop Chop cutting board is expertly sanded and finished by hand, creating a surface that’s soft to the touch yet highly durable. Proper care — including occasional light sanding — helps maintain that original quality for decades.
