To keep the wood from drying out and the surface smooth and even, condition a new block or cutting board about once a month. Put a few drops of mineral oil directly on the board and, using a paper towel, gently go over the board in small, concentric circles. (If you want to steer clear of petroleum, Renee Underkoffler, a raw-food chef in Maui, Hawaii, recommends olive or grape-seed oil.)

"The wood needs time to acclimate to your kitchen's atmosphere," says Pam Beam, a national sales manager for John Boos & Co., the Effingham, Illinois-based butcher-block company. "After about six months, it will become seasoned, and you won't need to oil it as often." One last board-saving solution: Keep it away from standing water, since moisture can warp the wood.