The short answer
Wash the board and let it dry completely. Rub a thin coat of Cutting board oil into every surface with a clean cloth, working along the grain. Let it soak in, then wipe off any oil left on the surface. Repeat whenever the wood looks pale or feels dry.
What you need
- Küche Chef Cutting board oil
- A clean, lint-free cloth
- Paper towels
Step by step
Start with a clean, dry board
Wash the board with Cutting board soap and let it dry completely, standing on its edge so air reaches both sides.
Rub in a thin coat
Put a little Cutting board oil on a clean cloth and rub it into the top, bottom and edges of the board, working along the grain.
Let it soak in
Leave the board for a few hours so the oil can soak into the wood. A very dry board can take a second coat.
Wipe off the excess
Wipe off any oil still sitting on the surface with a paper towel, so the board does not feel greasy.
Tip:Oil a new board before you first use it, then whenever the wood looks pale or feels dry.
Why oil a wooden board
Butcher blocks and cutting boards are usually made from hardwoods such as maple, walnut or oak. Wood slowly loses moisture, and a dry board cracks, stains and soaks up water, which makes it swell and warp.
Oil replaces that moisture and helps the surface shed water, so the board stays smooth, is easier to clean and lasts longer. It also brings out the color and grain of the wood.
Why refined coconut oil
Refined coconut oil has no smell or taste, so nothing carries into your food. It is stable and slow to go rancid, so an oiled board stays fresh rather than picking up a stale smell. And it is safe for surfaces that touch food.
Common questions
How often should I oil my cutting board?
Whenever the wood looks pale or feels dry. A board you wash every day needs oil more often than one you use now and then.
Can I use Cutting board oil on other wooden kitchenware?
Yes. It also suits wooden salad bowls, spoons and utensils.
Will the oil make my food taste of coconut?
No. Refined coconut oil has no coconut flavor or smell.
