Wash with soap and warm water. Wipe and dry thoroughly.

Treat the maple surface with food grade mineral oil. It’s best to give the surface a good soaking of mineral oil. Let the oil penetrate for a couple of hours or even overnight. Wipe the surface dry, I use paper towels to soak up any excess oil. It’s best to build up a good “penetration” of oil when initially using your kitchen island. There is an old rule of thumb to follow – come as close as you can:
Apply and soak with mineral oil:
+ Once a day for a week
+ Once a week for a month
+ And once a month for a year, repeating as needed

There are several “butcher block” treatments on the market. These are mineral oil which contains citrus to eliminate odors, or wax for a better surface seal, or both. These products are good to use although a bit pricey. But it is important to remember to use mineral oil “ample and often” following the use of the cutting surface. Do not use vegetable, olive, or nut based oils on your kitchen island. These types of oils can become rancid over time.

You can make your own oil/sealer by melting beeswax into your mineral oil. (About ¼ cup shredded wax to 1 cup oil ratio). Melt the beeswax in slowly and don’t overheat as the beeswax can become discolored. Cool the mixture and stir occasionally to keep the mixture homogenous. Rub the mixture into the surface applying pressure, buff it in until dry.

The cutting surface needs to be sealed very well before cutting poultry or fish, and cleaned thoroughly after. I typically opt for a thin plastic cutting surface for poultry or fish, just to be very cautious. White vinegar is an effective disinfectant. Spray vinegar on the maple surface, let sit for a few minutes and wipe it off with a damp warm cloth.