How to Sand Wooden Cutting Boards Safely (80–400 Grit Guide)

Wooden cutting boards last for years if properly maintained, but over time they develop knife marks, stains, and rough patches. Sanding is the best way to refresh the surface and keep the board safe and hygienic for food prep.

Why Sanding Cutting Boards Matters

Sanding removes bacteria-harboring grooves, evens out knife marks, and restores a smooth surface. Unlike chemical cleaners, sanding actually renews the wood by removing the damaged top layer.

Best Sandpaper Grits for Cutting Boards

• 80 grit: Heavy sanding to remove deep grooves or stains.
• 150 grit: General smoothing after coarse sanding.
• 220 grit: Preparing for finishing oils.
• 320–400 grit: Final polishing for a silky touch.

Tools You’ll Need

• Sandpaper sheets (80–400 grit).
• Sanding block or orbital sander.
• Vacuum or brush for dust removal.
• Food-safe mineral oil or board cream.

Step-by-Step: Sanding a Cutting Board

1. Clean the board. Wash with mild soap and water, then let it dry completely.
2. Start with 80 grit. Remove heavy marks using 80 grit (50-pack) sheets.
3. Smooth with 150 grit. Switch to 150 grit (25-pack) for evening out the surface.
4. Finish sanding with 220 grit. Use 220 grit (100-pack) to prep for finishing oil.
5. Polish with fine grit. For an ultra-smooth feel, do a final pass with 400 grit (25-pack).
6. Oil the board. Apply mineral oil or board conditioner to seal and protect the wood.

Special Cases

If your cutting board has deep knife scars, you may need multiple passes with 80 grit before moving up. For bamboo boards, use lighter pressure—bamboo is harder and can splinter if sanded aggressively.

Pro Tips

• Sand with the grain to avoid scratches.
• Never soak cutting boards—water warps wood.
• Reapply mineral oil monthly to keep wood conditioned.

Aftercare

• Store boards upright to prevent warping.
• Disinfect periodically with vinegar or lemon juice.
• Resand lightly every few months for long-lasting freshness.

FAQs

• Is it safe to sand a cutting board? Yes, just use clean sandpaper and finish with food-safe oil.
• Do I need to remove all knife marks? No—only the deep ones that trap food or bacteria.
• What oil should I use? Stick to food-safe mineral oil, not vegetable oils that go rancid.

Watch & Learn

Keep your boards like new: Get sanding sheets from 80 to 400 grit in 25, 50, and 100 pack options. Shop wood sanding sandpaper.