I’m willing to bet 90% of the people that own wood cutting boards have never paid any thought to how to maintain them over the long run. Aside from avoiding the dishwasher, the wood cutting board leads a neglected life. If you’ve started to notice your board becoming slightly warped or the surface mimicking the topography of the Grand Canyon, it’s time for a date with the mineral oil.
Besides oiling your cutting board twice or so a year, you should also sanitize the surface after cutting raw meat/poultry/fish. I usually keep a spray bottle with vinegar or diluted bleach/water mixture that does the trick.
All you need is a couple supplies and a half hour of time.
- Wood cutting board
- Paper towels
- Butcher Block oil (or mineral oil) – Home Depot stocks both
Check out this short ‘How to oil a wood cutting board’ video