WOOD CUTTING BOARDS ARE NOT DISHWASHER SAFE!!
The care for your wood cutting board is very simple. Apply edible oil, like mineral oil, olive oil, or butcher block oil, on the wood liberally and let it soak into the wood overnight. In the morning, wipe off any excess oil and you're done!
If you want to do a serious maintenance overhaul, use 150-grit sandpaper to rub the oil into the board. When you first start using your wood cutting board it may become a little rough from chopping and washing. Use the sandpaper and oil to get a smooth finish and after a week or so the board will get “broken in” and will become nice and smooth. Use plenty of oil periodically to keep the moisture out the wood. If your board happens to get stained don't worry, use steel wool or light sandpaper and wipe clean and apply oil as above.
There are also many concerns about using wood to chop on. Will it dull the knife? Will they show all the cut marks? Do wood cutting boards store a lot of bacteria? In short: wood is the best thing to chop on. The woods used in all of these cutting boards are some of the hardest hardwoods around. But there is a trade off when it comes to chopping blocks, either your knife goes or your board goes. However, the wood cutting boards here at Ode to Wood are the happy medium. They won’t dull your knives and marks will be minimal. Especially with the proper wood cutting board care (oil, oil, oil), your board will stay looking pretty for generations.