Chopping board oil: how to care for your board so it lasts

A wooden or bamboo chopping board can last for many years with a little care. The most important rule is simple: keep it clean and dry, and oil it when the wood looks dry. Here's how to do it and which oil to use.

Which oil is best for a chopping board?

Use an oil that is suitable for food contact and won't go rancid. The most common choices are:

• Mineral oil (food-grade): tasteless, odourless and won't go rancid. The classic choice.
• Dedicated chopping board oil: often mineral oil mixed with beeswax, which gives a slightly more protective surface.

Avoid ordinary cooking oils such as olive oil, canola oil and sunflower oil. They can go rancid in the wood and give the board an unpleasant smell over time.

How to oil your chopping board

1. Wash the board and let it dry completely, preferably overnight.
2. Pour a little oil onto the board and spread it with a clean cloth or paper towel, following the grain. Cover both sides and the edges.
3. Let the oil soak in for a few hours, preferably overnight.
4. Wipe off any excess oil with a clean cloth.

A new board may need oiling a few times during the first few weeks. After that, you only need to oil it when it looks dry and pale, often about once a month.

How to wash your chopping board

• Wash with warm water and a little dishwashing liquid immediately after use.
• Rinse, wipe dry and stand the board upright to dry so air can reach both sides.
• Never leave a wooden or bamboo board soaking in water, and don't put it in the dishwasher. It can crack and warp.
• If the board has picked up the smell of onion or fish, you can rub it with coarse salt and half a lemon, then rinse it.

One board for meat, one for vegetables

It's a good idea to use separate boards for raw meat, fish and chicken, and others for vegetables, bread and fruit. This helps prevent bacteria from raw meat getting onto food that won't be cooked. A set of several bamboo chopping boards makes this easy.

Wood, bamboo or titanium?

Wood is gentle on knives and looks good, but needs oiling and handwashing. Bamboo is hard and durable, and needs the same care as wood. Titanium has a metal surface that doesn't absorb juices, colours or odours, and doesn't need oiling. Simply rinse a titanium chopping board clean and wipe it dry. See all our chopping boards.

Frequently asked questions

Can I use olive oil on my chopping board?

You can, but it's not recommended. Olive oil and other cooking oils can go rancid in the wood. Mineral oil or dedicated chopping board oil is better.

How often should I oil my chopping board?

When it looks dry and pale. For a board used daily, that's often about once a month.

Can I put my chopping board in the dishwasher?

Wooden and bamboo boards should be washed by hand. The heat and water in a dishwasher can cause them to crack.