If you want your eco-friendly moso bamboo chopping board to last 5 to 10 years, you should oil it lightly every 3 to 4 weeks using a food safe mineral oil or board conditioner, applying about 5 to 10 ml per side. The basic method is simple: clean the board, let it dry for at least 12 hours, rub in oil along the grain, leave it to soak overnight, then wipe off any excess before using it again.
Why oiling a bamboo chopping board matters
Moso bamboo is naturally dense and moisture resistant, which is why it works so well as a kitchen board. Without regular oiling though, even the best bamboo cutting board can dry out, look dull and start to absorb water and food juices. That is when you see tiny surface cracks, raised grain and lingering smells of onion or garlic.
Oiling your bamboo chopping board does three very specific jobs:
- Seals the surface so water and food juices sit on top rather than soaking in
- Reduces warping by slowing down how quickly the bamboo gains or loses moisture
- Improves hygiene because a properly oiled surface is easier to clean and less likely to trap stains
If you have a Deer & Oak pre oiled board, such as the carbonised bamboo board, you still need to top up the oil. The factory treatment gives you a strong start, then a simple home routine keeps the board in good condition for years.
Step by step: how do you oil a bamboo chopping board
This method works for any bamboo kitchen board, including the Deer & Oak Large Bamboo Board (45x35 cm) and Medium Bamboo Board (38x28 cm), as well as our Bamboo Double Pack set.
1. Clean the board properly
- Wash the board by hand with warm water and a small amount of washing up liquid
- Scrub gently with a soft sponge or brush, paying attention to knife marks
- Rinse well so no suds remain
- Never put bamboo in the dishwasher, even on a cool cycle, as the heat and steam can cause warping within a few months
2. Dry for at least 12 hours
Before you oil a bamboo chopping board, it must be completely dry all the way through. If there is moisture trapped inside, the oil will seal it in and can encourage warping.
- Stand the board on its side so air can reach both faces
- Leave it to dry for 12 to 24 hours in a warm, airy room, not right next to a radiator
- Check that it feels dry and cool to the touch before you start oiling
3. Choose the right oil
For moso bamboo you should use a food safe oil that does not go rancid. Good options include:
- Food grade mineral oil or cutting board oil
- Specialist board conditioners that blend mineral oil with natural waxes like beeswax
Avoid olive oil, sunflower oil and other standard cooking oils. They can turn sticky and develop an unpleasant smell within a few weeks.
4. Apply a measured amount of oil
How much oil do you need for a bamboo chopping board? For a 45x35 cm board such as our Large Bamboo Board, 5 to 10 ml per side is usually enough. For a 38x28 cm board, 3 to 6 ml per side works well.
- Pour a teaspoon of oil into the centre of the board
- Use a soft lint free cloth or a piece of kitchen towel to spread the oil
- Work along the grain of the bamboo, not across it
- Cover the entire face, including the edges and any juice groove
- Flip the board and repeat on the other side
5. Let it soak overnight
Once both sides of the kitchen board are coated, stand it upright on its edge. Leave it like this for at least 8 hours, or ideally overnight. During this time the bamboo will draw the oil into its surface fibres.
6. Wipe off the excess
The next morning, check the board. If any oily patches remain on the surface, wipe them away with a clean dry cloth. You want the board to feel smooth and nourished, not greasy.
At this point your bamboo cutting board is ready to go back into normal kitchen use.
How often should you oil a bamboo kitchen board
How often you oil a bamboo chopping board depends on how heavily you use it and how dry your kitchen is, but these are practical starting points:
- Every 3 to 4 weeks for daily use
- Every 6 to 8 weeks for occasional use
- Once a week for the first month if the board is brand new and has never been oiled
A simple test is the water droplet test. Sprinkle a teaspoon of water on the surface. If the droplets sit on top and bead for at least 60 seconds, the oiling is still doing its job. If the water starts to spread and darken the bamboo within 20 to 30 seconds, it is time to re oil.
Extra care tips for moso bamboo chopping boards
Oiling is the main job, but a few small habits will help your bamboo board last longer.
- Use both sides so the board wears evenly and is less likely to cup
- Keep it out of standing water and never leave it soaking in the sink
- Disinfect gently with a 50:50 mix of white vinegar and water, then rinse and dry well
- Refresh stains and smells with a sprinkle of salt and half a lemon rubbed over the surface every 1 to 2 months
If you notice your board starting to feel rough, you can lightly sand it with a fine 240 grit paper, always along the grain, before your next oiling. This is especially helpful on boards that see heavy use with meat or dark vegetables.
Deer & Oak bamboo board specifications
Here are the exact specs for some of our most popular eco-friendly bamboo chopping boards, so you can match your care routine to the board you own.
| Product | SKU | Size (cm) | Weight | Material | Typical Oil Per Side | Price |
|---|---|---|---|---|---|---|
| Large Bamboo Board | DNO-BCB-LG | 45 x 35 | 1.8 kg | Moso Bamboo | 5 to 10 ml | £34.99 |
| Medium Bamboo Board | DNO-BCB-MD | 38 x 28 | 1.2 kg | Moso Bamboo | 3 to 6 ml | £24.99 |
| Carbonised Bamboo Board | DNO-CBB-LG | 45 x 35 | 1.9 kg | Carbonised Bamboo | 5 to 10 ml | £39.99 |
| Bamboo Double Pack | DNO-BCB-2PK | 45 x 35 + 38 x 28 | 3.0 kg (set) | Moso Bamboo | 5 to 10 ml large, 3 to 6 ml medium | £49.99 |
| Large Acacia Board | DNO-ACB-LG | 45 x 35 | 2.1 kg | Acacia Wood | 5 to 10 ml | £44.99 |
| Medium Acacia Board | DNO-ACB-MD | 38 x 28 | 1.5 kg | Acacia Wood | 3 to 6 ml | £34.99 |
Although this guide focuses on how you oil a bamboo chopping board, the same routine also suits our acacia range. If you prefer a darker look, the Deer & Oak carbonised bamboo board uses heat treated bamboo with a rich caramel tone, and responds very well to regular oiling.
Who this is for and who it is not for
Ideal for
- Home cooks who use a cutting board daily and want it to last at least 5 years
- People who prefer eco-friendly moso bamboo over plastic boards
- Anyone happy to spend 10 to 15 minutes each month maintaining their kitchen board
- Households that like the warm look of natural bamboo on the worktop
Not recommended for
- People who want a completely maintenance free board that can live in the dishwasher
- Commercial kitchens that need very heavy duty butcher blocks used 12 to 16 hours a day
- Anyone who dislikes using food safe mineral oil or cannot store oil in their kitchen
- Those who cut directly on granite, glass or steel and do not want a separate chopping board
Frequently asked questions
Q: What is the best oil to use on a bamboo chopping board?
A: The best oil for a bamboo cutting board is food grade mineral oil or a specialist board oil that states it is safe for contact with food. These oils soak into the fibres of moso bamboo without turning sticky or going rancid. Avoid standard cooking oils such as olive or vegetable oil, as they can smell and discolour the board over time.
Q: How do you know when a bamboo kitchen board needs re oiling?
A: The simplest test is to drip a little water on the surface and watch what happens for 60 seconds. If the droplets bead on top, the board is still protected. If the bamboo darkens quickly and the water spreads out, the surface has dried and you should oil the board again within the next day or two.
Q: Can you over oil a bamboo chopping board?
A: You can use too much oil in one go, which leaves the board feeling greasy, but it is easy to fix. Wipe away the excess with a clean cloth and let the board stand upright for a few more hours. Regular light coats every few weeks are better than heavy coats that leave puddles on the surface.
Q: Is bamboo safe for cutting meat if it is oiled properly?
A: Yes, a well oiled bamboo chopping board is suitable for raw and cooked meat as long as you clean it thoroughly after each use. Wash with hot soapy water, rinse, dry upright and re oil when the surface starts to look dry. Many people keep one board for meat and a second for bread and vegetables to keep things simple.
Recommended Deer & Oak boards for easy care
If you are ready to put this routine into practice, the Deer & Oak Bamboo Double Pack gives you two moso bamboo boards in one set: a 45x35 cm board for roasts and batch cooking, and a 38x28 cm board for everyday chopping. At 3.0 kg for the pair, they feel solid under the knife yet are easy to move and store. You can find this set on Amazon as our Bamboo Double Pack.
If you prefer a darker look, our 45x35 cm Carbonised Bamboo Board at 1.9 kg is pre oiled at the factory so you start with a rich finish, then simply top up every few weeks. You can explore all our chopping boards and sets, including acacia and butcher block styles, on the Deer & Oak website at our chopping board collection or browse our current bestsellers.
With the right oil, a clean cloth and 10 minutes each month, your eco-friendly moso bamboo chopping board will stay smooth, hygienic and ready for whatever you cook next.