Last Updated on July 22, 2025 by Susanna Zuyeva
Keeping your cutting board in top shape means more than just washing it. The right oil protects the wood and keeps your food safe. But which oils work best? This guide shows you exactly what to use and what to avoid.
Why Your Cutting Board Needs Oil
Wood cutting boards dry out over time. Without proper care, they crack and split. These cracks trap bacteria and make your board unsafe.
Food grade mineral oil soaks into the wood and creates a barrier that keeps moisture and bacteria out. The right oil keeps your board smooth and safe for years.
Dry wood also warps. Oil helps prevent this by keeping moisture levels stable.
The Best Safe Oils for Your Cutting Board
Food-Grade Mineral Oil (Top Choice)
Mineral oil repels water and can prevent absorption leading to potential warping. This makes it the top pick for most people.
Why mineral oil works so well:
- Never goes bad or smells
- Safe if small amounts get in food
- Easy to find and cheap
- Works on all wood types
The oil is made from pure USP-grade mineral oil that is odorless, tasteless, and colorless, making it safe for use on food contact surfaces.
Look for “USP grade” or “food grade” on the label. Regular mineral oil from hardware stores may have additives.
Walnut Oil
Walnut oil gives a beautiful finish. Walnut oil along with PURE tung oil are both plant derived oils that dry hard on and in the wood, don’t go rancid and are not petroleum based like mineral oil.
Benefits of walnut oil:
- Natural and plant-based
- Hardens as it cures
- Brings out wood grain
- Food safe when properly processed
Important note: Skip walnut oil if anyone in your home has nut allergies. Even refined walnut oil may cause reactions in sensitive people.
Pure Tung Oil
If you use tung oil, look for 100% pure tung oil. This oil comes from tung tree nuts and works well on cutting boards.
What makes tung oil good:
- Dries to a hard finish
- Water resistant
- Food safe when pure
- Long lasting protection
Make sure you buy 100% pure tung oil. Many products labeled “tung oil” contain other chemicals that are not food safe.
Fractionated Coconut Oil
Regular coconut oil goes bad quickly. But fractionated coconut oil is different. The good news is that fractionated coconut oil doesn’t have that problem of rancidity.
Why fractionated coconut oil works:
- Stays liquid at room temperature
- Does not go rancid
- Light finish
- Pleasant smell
This oil costs more than mineral oil but offers a natural option.
Raw Linseed Oil
Raw linseed oil is safe for human consumption. This oil comes from flax seeds and works on cutting boards.
Raw linseed oil benefits:
- Natural and food safe
- Good water resistance
- Affordable option
- Easy to apply
Raw linseed oil, extracted from flax seeds, has a good appearance. However, it has a lower water resistance and a long curing time.
Oils You Should Never Use
Cooking Oils
Never use olive oil, vegetable oil, or other cooking oils. These oils go bad fast and smell terrible. They also attract bacteria and make your board unsafe.
Boiled Linseed Oil
Boiled linseed oil is heated and treated with chemicals that make it toxic for humans. Stick to raw linseed oil only.
Regular Coconut Oil
Remember that not all coconut oils should be considered food safe! Regular coconut oil contains fats that go rancid quickly on cutting boards.
Hardware Store Oils
Avoid oils from hardware stores unless they say “food grade.” These often have additives that are not safe for food contact.
How to Oil Your Cutting Board
What you need:
- Food-grade oil
- Clean cloth or paper towel
- Fine sandpaper (if needed)
Step-by-step process:
- Clean the board first. Wash with soap and water. Let it dry completely.
- Sand if needed. Use fine sandpaper to smooth rough spots.
- Apply oil. Pour a small amount on the board. Use a cloth to spread it evenly.
- Let it soak in. Wait 20 minutes for the oil to absorb.
- Wipe excess. Remove any oil that did not soak in.
- Wait before using. Let the board sit overnight before cutting food on it.
How often to oil:
- New boards: Oil every day for a week
- Regular use: Oil monthly
- Heavy use: Oil every two weeks
- Light use: Oil every few months
Special Things to Think About
Allergies
Some oils can cause allergic reactions. Walnut oil and tung oil come from nuts. Ask family members about allergies before using these oils.
Different Wood Types
All wood cutting boards need oil. But some woods need more care:
End-grain boards: These soak up oil faster. Oil them more often.
Hardwoods: Maple and cherry need less frequent oiling.
Softwoods: Pine and cedar need more protection.
Storage Tips
Store your oil in a cool, dark place. Keep the bottle tightly closed. Most oils last for years when stored properly.
Signs Your Board Needs Oil
Watch for these warning signs:
- Wood looks dry or gray
- Water soaks in quickly instead of beading
- Small cracks appear
- Board feels rough
Mixing Oils and Wax
Many people mix mineral oil with beeswax. The food-safe finish that appeals most to me is a mixture of mineral oil and beeswax.
Benefits of oil and wax mix:
- Extra protection
- Easier to apply
- Lasts longer
- Nice feel
You can buy ready-made mixes or make your own. Heat mineral oil gently and add beeswax. Mix well and let it cool.
Common Mistakes to Avoid
Using too much oil: More is not better. Excess oil stays sticky and attracts dirt.
Oiling dirty boards: Always clean first. Oil traps dirt and bacteria.
Using the wrong oil: Stick to food-safe options only.
Forgetting regular care: Set reminders to oil your board regularly.
Frequently Asked Questions
How often should I oil my cutting board?
Oil new boards daily for the first week. After that, oil monthly for regular use. Heavy-use boards need oiling every two weeks.
Can I use olive oil on my cutting board?
No. Olive oil goes rancid quickly and creates a sticky, smelly mess. Use food-grade mineral oil instead.
Is mineral oil safe for food contact?
Yes. Food-grade mineral oil is completely safe. The oil you use for your wooden cutting boards and utensils should be food grade and not prone to rancidity.
What happens if I don’t oil my cutting board?
The wood dries out and cracks. These cracks trap bacteria and make your board unsafe. The board may also warp or split.
Can I use coconut oil from the grocery store?
Regular coconut oil goes bad on cutting boards. Use fractionated coconut oil instead, or stick with mineral oil.
How do I know if my oil is food grade?
Look for “USP grade,” “food grade,” or “food safe” on the label. Buy from kitchen supply stores rather than hardware stores.
Can walnut oil cause allergic reactions?
Yes. People with nut allergies may react to walnut oil. Choose mineral oil if anyone in your home has allergies.
How long does cutting board oil last?
Mineral oil lasts for years. Plant-based oils like walnut oil last 1-2 years when stored properly.
Should I sand my cutting board before oiling?
Light sanding helps if your board feels rough. Use fine sandpaper and sand with the grain.
Can I put my oiled cutting board in the dishwasher?
No. Never put wood cutting boards in the dishwasher. The heat and water damage the wood and wash away the oil.
Final Thoughts
The right oil keeps your cutting board safe and beautiful. Food-grade mineral oil works best for most people. It never goes bad and costs very little.
For those who prefer natural options, walnut oil and pure tung oil work well. Just check for allergies first.
Avoid cooking oils and non-food grade products. These damage your board and may harm your health.
Regular oiling takes just a few minutes. But it keeps your cutting board working safely for many years. Start oiling your board today and enjoy better cooking tomorrow.