How often should I oil my chopping board

If you use your chopping board most days, you should oil it every 3 to 4 weeks, or as soon as the surface starts to look dry, rough or lighter in colour. For heavy use, such as a large family kitchen or daily meal prep, oiling every 2 weeks will keep your cutting board sealed, smoother under the knife and less likely to warp or crack.

How often should I oil my chopping board in real life?

The simple rule is: oil your chopping board whenever water stops beading on the surface. For most home cooks this works out at:

• Light use (a few times a week): every 6 to 8 weeks
• Regular use (once a day): every 3 to 4 weeks
• Heavy use (meal prep, batch cooking): every 2 weeks

New boards, including pre oiled ones like the Deer & Oak XL bamboo chopping board, benefit from a little extra care in the first 3 months. Oil them monthly at first, then move to your usual rhythm once the surface feels nicely seasoned and water resistant.

How to tell when your cutting board needs oil

Instead of relying only on the calendar, look for these clear signs your kitchen board is ready for oil:

• Water no longer beads on the surface but soaks in quickly
• Colour looks dull or patchy, especially in the centre where you cut most
• Surface feels rough or slightly raised to the touch
• Faint hairline cracks appear at the edges or in knife grooves
• Board smells faintly of food even after washing and drying

If you notice any of these, do not wait. One thorough oiling can easily add years to the life of a wooden or bamboo cutting board. A well cared for board can last 5 to 10 years in a busy kitchen, instead of needing replacement every 12 to 18 months.

What should I oil my kitchen board with?

For both bamboo and wood, you should only use a food safe, non drying oil. The most reliable choice is:

• Food grade mineral oil or a specialist board oil blend

Avoid everyday cooking oils such as olive, sunflower or rapeseed oil. They can turn sticky, attract dust and develop an unpleasant smell over time.

All Deer & Oak boards, including the carbonised bamboo board and the premium butcher's block, are pre treated with food safe oil so they arrive ready for use. You simply continue that care at home with a similar oil every few weeks.

Step by step: how to oil your chopping board

Here is a quick routine you can follow in under 15 minutes, plus overnight drying:

1. Wash your board with warm water and a tiny drop of washing up liquid, then rinse.
2. Dry thoroughly with a clean towel and stand the board upright for at least 30 minutes.
3. Apply oil directly to the surface, about 1 to 2 teaspoons for a 38x28cm board and 2 to 3 teaspoons for a 45x35cm board.
4. Spread evenly with a lint free cloth or kitchen towel, working with the grain and covering both sides and all edges.
5. Let it soak for at least 20 minutes. For a very dry board, leave it overnight.
6. Wipe off any excess with a clean cloth so the surface feels smooth, not greasy.

For tired looking boards or older butcher's blocks, repeat the process twice in one evening. Two light coats are more effective than one heavy one.

How different materials affect how often you should oil your chopping board

Not every cutting board needs the same care schedule. The material makes a real difference to how often you should oil your kitchen board:

• Moso bamboo (like our Large Bamboo Board) is naturally dense and less absorbent, so oiling every 4 to 6 weeks is usually enough.
• Carbonised bamboo has been heat treated, which gives a darker colour and can make it slightly more porous, so every 3 to 4 weeks is ideal.
• Acacia wood is rich in natural oils and quite hardy, so you can often oil every 6 weeks, or monthly in busy kitchens.
• Heavy butcher's blocks benefit from more regular care, around every 2 to 3 weeks, because of their thickness and end grain construction.

If you own a bamboo double pack and rotate boards, each one will need oil slightly less often because it gets more rest between uses.

Deer & Oak chopping board specifications

Here is a quick comparison of popular Deer & Oak boards so you can match oiling habits to your exact board size and material.

Product	SKU	Size (cm)	Weight	Material	Typical oiling frequency	Price
Large Bamboo Board	DNO-BCB-LG	45x35cm	1.8kg	Moso Bamboo	Every 4 to 6 weeks	£34.99
Medium Bamboo Board	DNO-BCB-MD	38x28cm	1.2kg	Moso Bamboo	Every 4 to 6 weeks	£24.99
Carbonised Bamboo Board	DNO-CBB-LG	45x35cm	1.9kg	Carbonised Bamboo	Every 3 to 4 weeks	£39.99
Large Acacia Board	DNO-ACB-LG	45x35cm	2.1kg	Acacia Wood	Every 4 to 6 weeks	£44.99
Medium Acacia Board	DNO-ACB-MD	38x28cm	1.5kg	Acacia Wood	Every 4 to 6 weeks	£34.99
Bamboo Double Pack	DNO-BCB-2PK	45x35cm + 38x28cm	3.0kg	Moso Bamboo	Every 4 to 6 weeks per board	£49.99

Product problem guide: which board solves which care issue?

If you are choosing a new board and want to spend less time worrying about how often you should oil it, here is how our range matches common problems:

• Problem: I forget to oil my chopping board and it dries out quickly.
  Solution: Choose an Acacia board such as the Large Acacia Board 45x35cm. Acacia is naturally oil rich and forgiving if you occasionally stretch the oiling schedule.
• Problem: My kitchen is small and my board lives next to the sink.
  Solution: Go for a Moso bamboo board like the Medium Bamboo Board 38x28cm. It copes better with the odd splash and only needs oiling every 4 to 6 weeks with normal use.
• Problem: I want a dark, smart looking board that I use every day.
  Solution: The Carbonised Bamboo Board 45x35cm gives a rich tone but needs slightly more regular oiling every 3 to 4 weeks to keep that colour even and the surface sealed.
• Problem: I cook a lot and need separate boards for meat and veg.
  Solution: The Bamboo Double Pack provides one 45x35cm and one 38x28cm board. You can dedicate each to a food type, oil them on the same monthly routine and reduce cross contamination.

You can see our full chopping board range on the Deer & Oak board collection page or browse ready made sets on our board sets page.

Who this is for

Ideal for...

• Home cooks who use a wooden or bamboo chopping board at least once a week
• People who want their cutting board to last 5 to 10 years instead of replacing it yearly
• Anyone considering a Deer & Oak board and wanting clear care instructions with specific time frames
• Families and food lovers who prep fresh ingredients regularly and care about hygiene and board appearance

Not recommended for...

• Those who only use plastic or glass boards and never plan to switch to wood or bamboo
• People who want a completely maintenance free option and are not willing to oil a board every few weeks
• Commercial kitchens that require heavy duty, industrial grade chopping surfaces and formal HACCP systems
• Anyone who prefers to put all boards in the dishwasher rather than wash and dry by hand

FAQ: how often should I oil my chopping board and other common questions

Which Deer & Oak board should you choose?

If you are still deciding which board to bring into your kitchen, here is a clear recommendation based on how much care you want to give it:

• Lowest maintenance choice: The Medium Acacia Board 38x28cm (DNO-ACB-MD, 1.5kg) suits smaller kitchens and only needs oiling roughly once a month with regular use.
• Everyday family kitchen: The Large Bamboo Board 45x35cm (DNO-BCB-LG, 1.8kg) gives generous space for chopping and simple care every 4 to 6 weeks.
• Stylish, darker board: The Carbonised Bamboo Board 45x35cm (DNO-CBB-LG, 1.9kg) looks smart on the worktop and rewards a slightly more regular oiling routine.
• Two board system: The Bamboo Double Pack (DNO-BCB-2PK, 45x35cm + 38x28cm) lets you keep one for meat and one for veg and oil both on the same simple monthly schedule.

You can find these boards on Amazon, including the Bamboo Double Pack for UK kitchens and the Acacia set for US customers, or browse all our bestsellers on the Deer & Oak bestsellers page. Keep your board clean, dry and oiled every few weeks and it will quietly look after your knives, your ingredients and your worktop for many years.