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I have an assortment of wooden cutting boards, ranging from small ones from Germany to larger ones made out of bamboo, and nice thick one I use to serve cheese. I also use at least one every day. All that washing up afterwards can dry out the wood, especially in wintertime, so I regularly oil them to keep them moisturized. This can help the boards from cracking, which isn`t food safe (food can get jammed into the cracks, which are then hard to clean, and then this can promote bacteria growth). I got a food-safe mineral oil from Ikea, but you can use beeswax instead. Vegetable oils will go rancid, so don’t use those. Here is my method:
Materials
wooden cutting boards
soft cloth or towel scrap
food-safe mineral oil or beeswax
Directions
1. Make sure the boards are clean. If you just used them, wash the boards with hot, soapy water. Don’t leave the boards to soak in the sink, as this can cause them to warp (bend out of shape). Let them dry thoroughly.
2. Pour a small amount of mineral oil, about a teaspoon, into a cloth (I use an old, clean terry cloth) and proceed to rub the oil over the board with the grain. Make sure to cover both sides, and the edge. Set aside for at least a few hours, or overnight, so the oil can soak in. Just wipe off any residue after this waiting period.
3. To further protect your wooden board, you can also rub in some softened beeswax. Just soften about 1/2 tsp beeswax in 1 cup mineral oil in a microwave, then rub it onto your boards while still warm. The beeswax fills in any cracks and pores that the oil couldn’t fill, adds a nice sheen and makes the board water-resistant.
4. I try to do this about once a month, since my cutting boards get a lot of use, and I want to make sure they are safe and usable for a lot longer!
5. Store the boards in a dry location. Bacteria can’t grow without moisture.
