How to Sand Wooden Cutting Boards for a Food-Safe Finish (80, 120, 180, 240 Grit Guide)

Wooden cutting boards are kitchen essentials, but over time they develop scratches, knife marks, and stains. Sanding restores their smoothness and makes them safe for food use again. With the right grit progression, you can renew an old board into a like-new surface. This guide shows how to sand wooden cutting boards using 80, 120, 180, and 240 grit sandpaper.

Why Sanding Cutting Boards Matters

Cutting boards are in constant contact with food and knives. Sanding not only refreshes the appearance but also removes grooves where bacteria could hide. A properly sanded board is safer, easier to clean, and more pleasant to use.

Tools You’ll Need

• 80–240 grit sandpaper sheets – for smoothing wood step by step.
• Sanding block or orbital sander – ensures even sanding across the board.
• Clamps – to secure the board during sanding.
• Food-safe mineral oil or beeswax – for finishing and sealing.
• Tack cloth – removes sanding dust before oiling.

Best Grits for Cutting Boards

• 80 grit: Removes deep knife marks and stains.
• 120 grit: Levels surface after heavy sanding.
• 180 grit: Smooths for everyday kitchen use.
• 240 grit: Provides a silky, food-safe finish.

Step-by-Step Process

1. Start with 80 grit. Strip away scratches and stains. Use 80 grit (50-pack) for durable cutting power.
2. Move to 120 grit. Refine the surface with 120 grit (100-pack), removing coarse scratches.
3. Smooth with 180 grit. Create a balanced surface using 180 grit (25-pack).
4. Finish with 240 grit. Achieve a fine, food-safe touch. Try 240 grit (10-pack) for final smoothing.
5. Clean and oil. Wipe dust with a tack cloth, then rub mineral oil or beeswax to seal and protect.

Special Cases

For end-grain boards, sanding may take longer—be patient with coarse grits. If a board has deep burns or cracks, start with 60 grit before moving through the sequence. Always use food-safe finishes afterward.

Pro Tips

• Sand both sides to prevent uneven warping.
• Clamp securely to keep the board steady.
• Apply multiple coats of mineral oil until the wood stops absorbing.
• Re-sand lightly every few months to maintain hygiene.

Aftercare

• Reapply oil monthly for best durability.
• Never put wooden boards in the dishwasher—heat and water damage the grain.
• Store boards upright to allow airflow and avoid moisture buildup.

FAQs

• Can I sand bamboo cutting boards? Yes, but use finer grits—bamboo splinters easily.
• Is 240 grit smooth enough for food safety? Absolutely—anything above 180 grit provides a safe, smooth finish.
• How often should I re-sand? Typically once a year, or sooner if heavily scratched.

Watch & Learn

For safe, smooth kitchen boards, explore our wood sanding sandpaper collection.