Truthful moment: I didn’t always oil my cutting boards. For a long time, I treated them like any other kitchen prep tool: wash, dry, and repeat. It was that day the cutting board cracked that I realized, especially a wooden one, that it needs care in the same way a good table or knife handle does.
Why You Need to Care for Your Cutting Board:
Wood is alive even after it’s been cut and shaped into your board. It expands, contracts, absorbs moisture, and releases it again. When a board dries out, it becomes more prone to cracking, warping, and splintering. It also absorbs water and bacteria more easily, and frankly, it can become an unhealthy cesspool of germs. Oiling creates a protective barrier that soaks into the wood fibers, slowing down water absorption and keeping the board flexible instead of brittle. Simply put a well-oiled board lasts longer.
What to Oil Your Boards With:
I stick to food-safe, non-drying oils. Never use olive, vegetable, coconut, or any cooking oil, since those go rancid. My go-to is food-grade mineral oil, which is inexpensive, odorless, and penetrates the wood without changing it. Sometimes I use a board butter, a mix of mineral oil and beeswax, for a little extra protection.
Frequency:
I usually oil my boards once a month if I use them regularly, every couple of months for those that don’t see as much action, or immediately if a board has just been scrubbed hard or exposed to a lot of water. A freshly oiled board looks richer in color and feels silky, not greasy.
How to Oil Your Board:
The process itself is simple. I wash the board with warm water and mild soap, then let it dry completely, usually overnight. I pour a small amount of oil onto the surface and rub it in with a clean cloth, following the grain, then flip the board and repeat. After a few hours or overnight, I wipe off any excess, and the board is ready for action. Occasionally, I use a lemon to remove strong odors like onion or garlic or to lightly refresh the surface. I cut the lemon in half, sprinkle coarse salt on the board, and scrub gently with the lemon itself, then rinse and dry thoroughly. However, lemon is acidic and can dry out wood, so I never rely on it as a regular cleaner and always oil the board afterward if I use it.
Oiling cutting boards has become a small ritual for me, one that reminds me that good kitchen tools aren’t meant to be disposable.