Kitchen Tip: How to Oil Your Cutting Boards
Cutting boards are workhorses in a kitchen. Nary a day goes by that I’m not using one for something: chopping an onion for dinner, slicing a tomato or an apple for lunch, or serving cheese and crackers. They’re endlessly useful.
And, since they’re made of wood, they tend to dry out over time.
That’s why a monthly coat of mineral oil can help them last for years. Mineral oil is food safe and helps protect the wood, keeping it naturally antibacterial. It prevents cracking, splitting and drying.
Some helpful hints:
- Set aside one day a month, say the last Sunday of the month, to oil your cutting boards.
- Use only food-safe mineral oil like this one from Tree Spirit. DO NOT use olive oil, vegetable oil or any kind of oil you would use for cooking as they go rancid.
- Make sure the cutting board is clean and dry. To apply, use a soft, clean cloth or a paper towel and pour some oil onto the cloth. Apply to the cutting board with the grain. Allow to sit for a minute and then wipe off any excess with a dry cloth.
- Add more oil to the cloth as needed to treat all of your cutting boards.
- Use the same oil-soaked cloth to wipe the wood handles of knives, cutlery, knife blocks … any unfinished woodenware will benefit!
All said, it will take about 15 minutes or less a month to keep your woodenware looking and performing its best.