Oil Cutting Board
Time needed: 5 Minutes
After my kitchen knives, my cutting board is the most used item in my kitchen. I use a large 1.5 inch thick Maple Endgrain Cutting Block for all of my prep. It is heavy enough to not move around, and I really appreciate the extra height as I’m over 6-feet tall. With smaller cutting boards they feel too low, and I feel like I’m bent over sometimes.
- Make sure your cutting board is clean and dry.
- I use a natural, food-safe mineral oil and pour it directly on the board
- Use a soft clean cloth to rub it in, and all over every surface.
- Wipe off excess, and let dry (usually overnight).
I prefer to use a non-toxic mineral oil over more expensive oils and waxes. Also, I avoid specialty oils, like Tung Oil, which may contain tree nuts and can be a source of allergens to some. These FDA guidelines have all the details for food safe oils.
The oil seals and penetrates the wood of the cutting board, preventing bacterial and food particles from getting in there. The mineral oil is pretty much tasteless and odorless, and doesn’t rot or turn rancid like some other oils and products can.
For new wooden cutting boards, I like to oil them about 3 times, front and back and sides, before I use them in the kitchen. Then I just oil them every quarter or so to keep them in tip top shape.