If you want your chopping board to last 5 to 10 years, you should not use olive oil on it. For long term protection, food safe mineral oil or a specialist board oil is far better for your cutting board, whether it is bamboo, acacia or another hardwood.
Why olive oil is a poor choice for your chopping board
It is tempting to grab the bottle by the hob and think “can I use olive oil on my chopping board to keep it looking nice?” Technically you can, but it is a bad idea for at least three clear reasons:
- Olive oil goes rancid in 2 to 8 weeks on a board, especially if it is stored in a warm kitchen. That can leave a sticky surface and an unpleasant smell.
- It can stain and darken unevenly, especially on lighter bamboo boards, so your board ends up patchy instead of evenly golden.
- It is not stable inside the wood. Olive oil is a drying, organic oil that oxidises and can trap food odours in the grain.
For a board you use several times a week, it is far safer to choose a neutral, stable oil such as food grade mineral oil or a pre mixed board conditioner. At Deer & Oak we pre oil our boards with food safe oils that will not go rancid, so you can expect 5 to 10 years of use with basic care.
What should I use instead of olive oil on my kitchen board?
For any wooden or bamboo cutting board, you want an oil that is:
- Food safe and tasteless
- Stable so it will not go rancid or sticky
- Thin enough to soak 2 to 3 mm into the grain
The three most reliable options are:
- Food grade mineral oil often called chopping board oil. This is what we recommend for all Deer & Oak boards.
- Board conditioner a mix of mineral oil and natural waxes that gives a slightly more water resistant finish.
- Some hard drying oils like pure walnut oil can work, but only if you are certain no one has a nut allergy in your home.
Oils to avoid on your chopping board and kitchen board include:
- Olive oil
- Sunflower oil
- Rapeseed oil
- Sesame oil
- Flavoured oils like chilli or garlic oil
These all have a higher risk of going rancid, smelling and creating a sticky film that attracts bacteria.
How to oil a chopping board correctly (step by step)
Once you have the right oil, the method is simple. For a standard 45x35cm board, you will usually need about 10 to 15 ml per coat.
- Clean the board Wash with warm water and a tiny amount of washing up liquid, then rinse and dry with a towel. Let it air dry standing upright for at least 2 hours.
- Apply the oil Pour a teaspoon of oil (about 5 ml) in the centre of the board and spread it with a lint free cloth or kitchen towel. Work with the grain.
- Cover all sides Do both faces, the edges and any juice grooves. Add more oil as needed until the surface looks evenly damp, not flooded.
- Let it soak Leave the board flat for 20 to 30 minutes. If there are dry patches, add a few more drops of oil.
- Buff off the excess Wipe with a clean cloth so the surface is dry to the touch. You do not want any pooled oil.
- Repeat if needed For a new or very dry board, do 2 to 3 coats on day one, leaving 20 to 30 minutes between coats.
For a Deer & Oak board that is used daily, a quick top up once every 4 to 6 weeks is usually enough. Heavy use, such as a butcher style block used for meat prep, may need oiling every 2 to 3 weeks.
How often should I oil my cutting board?
A simple test works on any wooden kitchen board. Sprinkle a teaspoon of water on the surface:
- If the water beads up in round droplets, the board is still protected.
- If the water spreads and darkens the wood, it is time for oil.
On average:
- Light home use a few times a week: oil every 6 to 8 weeks.
- Daily home cooking: oil every 4 to 6 weeks.
- Heavy prep or small professional kitchen: oil every 2 to 4 weeks.
Our pre oiled boards, like the extra large bamboo board, arrive ready to use, but you should still plan the first re oil after 6 to 8 weeks of regular use.
Deer & Oak chopping boards compared
All Deer & Oak boards are supplied pre oiled with food safe oil, so you never need to reach for olive oil on day one. Below is a quick comparison to help you choose the right size and material for your kitchen.
| Product | SKU | Size (cm) | Weight | Material | Typical use | Price |
|---|---|---|---|---|---|---|
| Large Bamboo Board | DNO-BCB-LG | 45 x 35 | 1.8 kg | Moso Bamboo | Everyday chopping, veg and meat prep | £34.99 |
| Medium Bamboo Board | DNO-BCB-MD | 38 x 28 | 1.2 kg | Moso Bamboo | Smaller kitchens, fruit and bread | £24.99 |
| Carbonised Bamboo Board | DNO-CBB-LG | 45 x 35 | 1.9 kg | Carbonised Bamboo | Display, serving and daily chopping | £39.99 |
| Large Acacia Board | DNO-ACB-LG | 45 x 35 | 2.1 kg | Acacia Wood | Heavier prep, carving joints | £44.99 |
| Medium Acacia Board | DNO-ACB-MD | 38 x 28 | 1.5 kg | Acacia Wood | Cheese, charcuterie, smaller kitchens | £34.99 |
| Bamboo Double Pack | DNO-BCB-2PK | 45 x 35 + 38 x 28 | 3.0 kg | Moso Bamboo | Separate boards for meat and veg | £49.99 |
Product and problem: which board solves which issue?
Choosing the right board size and material makes care easier and reduces the temptation to use the wrong oils like olive oil.
- Need a single, generous board for everyday cooking? The Large Bamboo Board 45x35cm, 1.8 kg gives enough space for family meals without being too heavy to move. Regular mineral oiling every 4 to 6 weeks keeps it smooth and water resistant.
- Want a darker board that hides knife marks? The Carbonised Bamboo Board 45x35cm, 1.9 kg has a rich tone that pairs nicely with modern kitchens and is supplied pre oiled for immediate use.
- Struggling with cross contamination? The Bamboo Double Pack includes a 45x35cm and a 38x28cm board, which many customers use as a dedicated meat board and a separate veg board.
- Carving roasts and heavier prep? The Large Acacia Board 45x35cm, 2.1 kg has more weight and a slightly denser grain, which feels reassuring under a carving knife.
All of these boards respond best to neutral mineral oil. Using olive oil on them would shorten their life and spoil their finish, especially on lighter bamboo surfaces.
Who this is for
Ideal for...
- Home cooks who want their chopping board to last at least 5 to 10 years with simple, regular care.
- People who are unsure about oils and want a clear answer to “can I use olive oil on my chopping board”.
- Anyone choosing between bamboo and hardwood boards and planning a sensible care routine.
- Small food businesses and supper clubs that need reliable, food safe prep boards that can be re oiled often.
Not recommended for...
- People who only want dishwasher safe plastic boards that never need oiling.
- Anyone who prefers to use strong bleaches or harsh chemicals on their boards instead of gentle washing and oiling.
- Those who want glass or stone boards that feel very hard under the knife and do not require oil.
FAQ
Q: Can I use olive oil on my chopping board in an emergency?
A: It is better not to. Even a single coat of olive oil can start to go rancid within a few weeks and may leave your board smelling off. If you have no board oil, leave the board dry for a few days until you can buy food grade mineral oil or a board conditioner.
Q: What is the best oil for a bamboo cutting board?
A: Food safe mineral oil is the most reliable choice for bamboo boards, including our 45x35cm Large Bamboo and Carbonised Bamboo boards. It soaks in quickly, does not change the flavour of food and will not go sticky or rancid over time.
Q: How do I fix a board that already has olive oil on it?
A: Wash the board with warm water and a small amount of washing up liquid, then dry thoroughly. If it still smells, lightly sand the surface with fine 240 grit paper, wipe away the dust and re oil with mineral oil, repeating 2 to 3 times until the smell fades.
Q: Can I use the same board for meat and vegetables?
A: You can if you wash it thoroughly between uses, but many people prefer two boards to reduce risk. Our Bamboo Double Pack pairs a 45x35cm and 38x28cm board so you can keep one for raw meat and one for veg or bread.
Recommended Deer & Oak boards and where to buy
If you are ready to look after your board properly with the right oil, these are the most popular choices:
- Everyday family cooking The Large Bamboo Board 45x35cm gives plenty of space and arrives pre oiled for immediate use.
- Matching set for meat and veg The Bamboo Double Pack combines a 45x35cm and 38x28cm board at 3.0 kg total.
- Darker showpiece board Our Carbonised Bamboo Board pairs rich colour with everyday practicality.
You can browse the full range of single chopping boards, explore our board sets or see current favourites in our bestsellers collection. Choose a board you enjoy using, treat it to the right oil rather than olive oil, and it will quietly serve you for years.