Frequently Ask Questions

Here are some of the most frequently asked questions about Ox Chop.

What are the differences between an end grain and a standard cutting board?

An end grain has the wood grain turned up on end and a standard cutting board has the face grain running the length of the board.

What is the advantage of end grain?

End grain boards are easier on the knife edges and will last much longer. When cutting, the edge goes between the wood fibers and those fibers aren’t cut. Face grain cutting boards, while they are much easier to make and much less expensive, will have their wood fibers cut as the knife edge cuts across. They will require resurfacing more often to rid the knife marks.

I’ve heard that wood is more sanitary. Is this true?

If a wood end grain cutting board is properly cared for and sanitized properly it should be just as sanitary as any other cutting surface.

What type of glue is used in making an Ox Chop?

We only use a type 3, waterproof cross-linked polymer glue that is FDA approved.

What oil do I use to maintain my Ox Chop?

Ox Chop Cutting Board Oil is our recommendation. Your Ox Chop should be reconditioned weekly with our cutting board oil. Our Ox Chop Board Wax will give an added layer of protection and help your Ox Chop repel water better.

You use rubber tipped feet. Why?

The rubber tips act as a shock absorber when chopping, they also help keep the board steady and stable during use and it also gives a space for air circulation to keep the bottom side dry.

We only use stainless steel screws when mounting our feet.

Can I get a board without feet, double sided?

On request, we will be happy to leave them off. However, during use, you will need to put something underneath the board to keep it stable and extreme care must be taken to make sure it isn’t sitting in moisture while not being used.

How do I sanitize the board?

Sanitize and clean your board after each use by wiping down with a hot soapy water dish towel (wring out excess soapy water) followed by a diluted bleach solution (one teaspoon of bleach to a quart of water) or a mixture of 1 part to 5 parts dilution of vinegar in water.

Thoroughly dry the top, bottom, and sides of your board.

After your board is dry, apply a liberal coat of Ox Chop Board Oil to all surfaces and allow the oil to soak into the wood grain. Then apply a coat of Ox Chop Board Wax to seal the surfaces following the directions above.

How do I get rid of stains?

Clean the surface and use peroxide on a cloth. Dab the stain and the peroxide will lift the stain gently. But not quickly.

How do I get rid of odors?

The best way is to keep the board well-oiled and washed after each use. Using baking soda on a smelly area will help but avoid using a paste of baking soda and water. Caution- the caustic nature of baking soda may discolor a wooden board.

What is the Warranty

A guarantee of quality and workmanship within 60 days is included with each Ox Chop along with the written return policy. View Our Full Return Policy

What woods do you use in your boards?

Ox Chop is comprised primarily of repurposed American hardwoods grown from sustainable forestry practices.    


How thick are your boards?

The standard thickness of an OxChop is 1 ½” but can be made to custom thickness. Just give us a call at

What sizes do you make?

Our standard Ox Chop is 15” x 20” x 1 ½” but we can make any Custom size you want, we have made up to 36” x 36”.

If I want a board with one species of wood species, can you do that?

Yes! Just give us a call at

Do you offer grooves?

Unlike most companies, we offer a groove as standard along with finger cutouts on the ends for easier handling.

What is the lead time?

For in-stock boards, we try to ship them out within 3 days depending on stock on hand. If we are out of stock, the lead time can be increased to two to three weeks depending on the volume of orders in the shop. We are a small operation, so at any given time an item might or might not be in stock.


Special orders can take longer and the build time can vary with the complexity of the project and if any outside vendors are required.

Should I use two boards, one for raw meat and one for vegetables?

This is a popular idea. But proper sanitation and cleaning will reduce the chances for cross-contamination. To be sure, cut the raw vegetables first then raw meats. Wash thoroughly and sanitize accordingly. 


Have any questions not answered here? Please contact us here