Wooden chopping boards are great for looking after your knives, and if cared for properly will last a lifetime.
Always wash your board by hand in warm soapy water. Never put them in the dishwasher, the heat will wreak havoc with the timber.
Once you've towel dried your board, allow it to air dry standing up on its edge. This will prevent it from warping or cupping. Some sunlight can also assist with the drying process.
Regularly oil your board with a food safe oil. We use and recommend mineral oil as it is a tasteless and odourless oil that will not go rancid.
Hardwoods such as acacia are the least porous types of wood, and are less likely to harbour water and bacteria. If you maintain your wooden boards with regular oiling, they will naturally repel moisture, which makes them safe for cutting meat.