Last Updated on June 26, 2025 by Kathay Lee
Wooden cutting boards add beauty to any kitchen. They also need care to stay in top shape. Oiling your board keeps it strong and safe for food prep.
This guide shows you how to oil your wooden cutting board the right way. You’ll learn which oils work best and how often to apply them.
Why Your Wooden Cutting Board Needs Oil
Wood is a natural material that can dry out over time. When wood dries, it can crack or split. This creates places where germs can hide.
Oil helps wood stay moist and flexible. It also creates a barrier that repels water and food stains. A well-oiled board will last for years with proper care.
Signs Your Board Needs Oiling
Look for these signs:
- The wood looks dry or pale
- Water soaks in quickly instead of beading up
- Small cracks appear on the surface
- The board feels rough to touch
- Food stains easily
Types of Wooden Cutting Boards
Different woods need similar care, but some have special traits.
Acacia Wood Boards
Acacia wood is dense and hard. It resists water well but still needs regular oiling. The grain pattern makes these boards very pretty.
Bamboo Cutting Boards
Bamboo chopping boards are eco-friendly. They’re actually grass, not wood, but need the same care. Bamboo cutting surfaces are naturally antimicrobial.
Other Common Woods
- Maple: Light colored and durable
- Walnut: Dark with beautiful grain
- Cherry: Gets darker with age
- Teak: Naturally water resistant
Choosing the Right Oil for Your Board
Not all oils work well for cutting boards. You need food grade oils that won’t go bad or smell.
Best Oils for Cutting Boards
Mineral Oil
- Most popular choice
- Never goes rancid
- Clear and odorless
- Easy to find at drugstores
Walrus Oil
- Made for cutting boards
- Blend of mineral oil and wax
- Creates lasting protection
- More expensive but effective
Tung Oil
- Food-safe when pure
- Penetrates deep into wood
- Takes longer to dry
- Creates hard finish
Fractionated Coconut Oil
- Stays liquid at room temperature
- Won’t spoil like regular coconut oil
- Light and non-greasy
- Good for occasional use
Oils to Avoid
Never use these oils on cutting boards:
- Regular coconut oil (can go rancid)
- Olive oil for cooking (goes bad quickly)
- Vegetable oils (spoil and smell)
- Motor oils (not food safe)
What You’ll Need
Gather these items before you start:
Materials
- Food grade mineral oil or your chosen oil
- Clean cloth or paper towels
- Fine sandpaper (optional)
- Mild dish soap
- Warm water
Tools
- Soft brush for cleaning
- Clean kitchen towel
- Measuring spoons
Step-by-Step Oiling Process
Follow these steps for best results:
Step 1: Clean Your Board
Start with a clean cutting board. Wash it with warm soapy water. Scrub gently with a soft brush to remove food bits.
Rinse well with clean water. Pat dry with a clean towel. Let it air dry completely before oiling.
Step 2: Sand if Needed
If your board feels rough, sand it lightly. Use fine sandpaper (220 grit works well). Sand with the grain, not against it.
Wipe away all dust with a damp cloth. Let the board dry again.
Step 3: Apply the Oil
Pour oil onto the board. Start with about one tablespoon for a medium board. You can always add more.
Spread the oil evenly with a clean cloth. Work the oil into the wood with circular motions. Pay extra attention to dry areas.
Make sure you oil both sides of the board. Don’t forget the edges and any grooves.
Step 4: Let It Soak
Allow the oil to soak into the wood. This takes about 15-30 minutes for most oils. The wood will drink up the oil as it penetrates.
Step 5: Wipe Away Excess
After soaking time, wipe off any oil that didn’t absorb. Use a clean, dry cloth. The board should feel smooth, not sticky or oily.
Step 6: Let It Cure
Place the board in a well-ventilated area. Let it cure for at least 4-6 hours. Some oils need 24 hours to fully cure.
Don’t use the board until curing is complete.
How Often to Oil Your Board
New boards need more frequent oiling. Oil a new board once a week for the first month. After that, oil it once a month.
Older, well-seasoned boards need less frequent care. Oil them every 2-3 months or when they look dry.
Heavy use means more frequent oiling. If you use your board daily, check it weekly.
Seasonal Considerations
Winter air is dry. Your board may need extra oil during heating season. Summer humidity helps, but air conditioning can dry out wood too.
Special Care for Different Board Types
Butcher Block Maintenance
Large butcher block surfaces need more oil. Use the same process but work in sections. This ensures even coverage on big surfaces.
Apply oil in thin coats rather than one thick application. Multiple thin coats penetrate better.
Bamboo Chopping Board Care
Bamboo is less porous than hardwood. It needs less oil but still benefits from regular treatment. Use the same oils and methods.
Bamboo can split if it gets too dry. Watch for cracks along the grain lines.
DIY Oil Blends
Some people make their own board oil. A popular DIY mix combines:
- 3 parts mineral oil
- 1 part beeswax (melted)
Heat the beeswax gently and mix with oil. Let it cool before using. This creates a protective paste that lasts longer than oil alone.
Caring for Wooden Spoons Too
Don’t forget your wooden spoons and other utensils. They need the same care as cutting boards. Oil them monthly or when they look dry.
Wooden spoons are easier to oil. Just rub oil on with your fingers or a cloth. Wipe off excess after a few minutes.
Troubleshooting Common Problems
Board is Cracking
Small cracks are normal as wood ages. Oil can help prevent new cracks. For existing cracks:
- Clean the crack thoroughly
- Work oil into the crack with your finger
- Let it soak overnight
- Sand lightly if needed
Large cracks may mean it’s time for a new board.
Board Smells Bad
Odors usually come from bacteria in scratches or cracks. Deep clean the board:
- Scrub with coarse salt and lemon juice
- Rinse well and dry completely
- Oil as normal
If the smell persists, the board may be too damaged to save.
Board is Too Dark
Over-oiling can make wood look muddy or dark. This won’t hurt the board but doesn’t look nice.
Stop oiling for a while. Use the board normally and let it lighten naturally. Resume oiling when it looks dry again.
Oil Won’t Absorb
Very old oil can get gummy and won’t soak in. Strip the old oil first:
- Sand the surface lightly
- Clean with degreasing dish soap
- Let dry completely
- Start fresh with new oil
Environmental Benefits
Caring for wooden boards helps the environment. Well-maintained boards last for decades. This reduces waste compared to replacing plastic boards frequently.
Wood is renewable and biodegradable. Plastic cutting boards eventually end up in landfills where they don’t break down.
Food Safety Tips
Oiled boards are safer than dry ones. Oil prevents bacteria from hiding in cracks and scratches. But you still need good habits:
- Wash boards after each use
- Use separate boards for raw meat and vegetables
- Replace boards that are badly damaged
- Don’t let boards stay wet
When to Replace Your Board
Even with good care, boards don’t last forever. Replace your board if:
- Deep cracks go all the way through
- The surface is badly grooved from knife cuts
- It smells bad even after deep cleaning
- Pieces of wood come off when you clean it
A good wooden board should last 5-10 years with proper care.
Final Tips for Success
Keep these tips in mind:
- More oil isn’t always better
- Consistency matters more than frequency
- Clean boards dry faster and oil better
- Store boards upright so air can circulate
- Rotate between boards if you have several
Conclusion
Oiling your wooden cutting board is simple but important. The right oil applied regularly keeps your board beautiful and safe for food preparation.
Start with mineral oil if you’re unsure what to use. It’s safe, affordable, and works well for all wood types. Walrus oil offers premium protection but costs more.
Remember to oil both sides of your board and wipe away excess. A little effort every month keeps your wooden cutting board in perfect condition for years.
Your cutting board is an investment in your kitchen. Take care of it, and it will serve you well for many meals to come.