Oiling Wooden Cutting Boards Why, How, and When?

Cutting boards are such necessary wooden kitchen tools, and we can’t ignore the fact that they are exposed to a lot of water, moisture, and bacteria. Can you imagine the harm you can get if you didn’t maintain it regularly?

Why should you oil your cutting board?

Well, wood is an organic material that is prone to changes over time. It can crack, dry, and stain.

If you want to prevent this from happening to your beloved chopping board and keep it smooth, shiny, and clean, you must regularly use a cutting board oil and board creams.

Cracking is a massive problem as well. Imagine cutting raw meat and poultry on a cracked wooden cutting board, this tiny crack might seem innocent and harmless to you, but in fact, it will be full of bacteria and germs from the liquid coming from the raw meat.

Wood boards and wood countertops and always get wet, which in turn builds up warping and bacteria. (if you soak or bleach them, the damage is much worse)

So what do chopping board oils do? The oil penetrates deep into the wood cutting board, and fills the grooves and cracks as well, which acts like mild water repellant, and stops the board from absorbing moisture and forming bacteria.

Not only this, but oil also is more like a protective layer, preventing liquid stains from sticking into the wood cutting board and bring out the grain in the wood. Giving you a smooth side you can even use as a serving tray.

Did you know that you should oil your wood spoons and wood countertops occasionally as well?

When should you oil your cutting board?

Well, there is no ground rule for the time of oiling your boards and butcher block; it depends on how often you use them.

OILING A WOODEN CUTTING BOARD

It also depends on the wood of your board. For example, if it is a maple wood chopping board, the board looking will turn into a slightly lighter color, which means it is getting dry and needs the touch of the beloved cutting board oil.

So we recommend the following:

  • Oiling the wood cutting boards before their first use
  • Oiling when you feel it is dry to the touch
  • When you see some parts lighter or duller than the rest of the surface.
  • If you sprinkled water and the surface absorbed it
  • For enhanced maintenance, don’t keep your board in water for a long time and try to oil it monthly.

How to oil your cutting board?

Clean your cutting board

Wash (don’t soak) the chopping board or butcher blocks with warm soapy water or vinegar solution.

Dry the cutting board thoroughly

Let your board dry completely in the air. (Don’t dry it with a towel or piece of cloth, that won’t give the wanted result)

Apply the cutting board oil

Dip a dry cloth into the cutting board oils and rub it against the chopping board’s surface. Don’t overcoat it. Keep it thin. Don’t forget to oil the board edges as well.

Let it do the magic!

Keep your board standing on its side to dry overnight. And let the chopping board oil do its magic. So for those who ask:

How long do you soak a cutting board in mineral oil?

Let the oil soak into the wooden board for 20 to 30 minutes, then use a dry piece of cloths to wipe off the excess oil. And then, let the wood board harden and oxidize by placing it aside for 6 hours.

Remove the Excess

Rub your finger against the surface; if you found it sticky, you need to remove the excess board oil using a paper towel. And ta-da! The board is ready to use for years to come.

How many coats of oil do you put on a cutting board?

Two coats

To “season” your new wooden cutting board perfectly, you should apply two coats at least, then leave it to dry for an hour. For boards thicker than one inch, you have to use 3 to 4 coats. The additional oil ensures soaking the oil deep into the wood.   

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