If you use your bamboo chopping board daily, you should oil it every 3 to 4 weeks, and at least every 8 weeks if you only cook a few times a week. For new boards, including eco-friendly moso bamboo boards from Deer & Oak, we recommend oiling once a week for the first month to build a strong moisture barrier that can help your board last 5 to 10 years.
How often to oil bamboo chopping board: the simple rule
Here is the short, practical schedule that works for most home cooks:
- New bamboo chopping board: Oil once a week for the first 4 weeks.
- Daily use (5 to 7 times per week): Oil every 3 to 4 weeks.
- Light use (1 to 3 times per week): Oil every 6 to 8 weeks.
- Heavy washing or very dry kitchens: Check every 2 weeks and oil whenever the surface looks pale, feels rough or absorbs water in under 5 seconds.
This routine applies to all Deer & Oak bamboo kitchen boards, including our Large Bamboo Board 45x35cm and Bamboo Double Pack made from sustainable moso bamboo.
Why moso bamboo chopping boards need regular oiling
Moso bamboo is naturally dense and less porous than many woods, which is why it works so well as an eco-friendly cutting board. It is still a natural material, though, and it reacts to water and heat. Without oil, a bamboo kitchen board is more likely to:
- Absorb water and food juices, which can lead to staining and odour
- Dry out and develop fine cracks over time
- Raise its grain so it feels rough and wears knives faster
Food safe mineral oil or board conditioner fills the tiny pores in the bamboo and slows down water absorption. With regular oiling, a quality moso bamboo chopping board can stay in daily use for 5 to 10 years.
Step by step: how to oil a bamboo cutting board properly
Knowing how often to oil your bamboo chopping board is only half the story. Doing it properly is what actually protects it.
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Clean and dry the board
Wash with warm water and a small amount of mild washing up liquid. Rinse well and dry with a towel. Let it air dry upright for at least 2 hours until the surface feels completely dry. -
Use the right oil
Choose a food safe mineral oil or a dedicated board oil. Avoid olive oil, sunflower oil or other cooking oils, as they can turn sticky and smell after a few weeks. -
Apply a thin, even coat
Pour about 1 to 2 teaspoons of oil onto a 45x35cm board and spread it with a soft cloth or paper towel. Work with the grain over every surface: top, bottom, sides and any juice grooves. -
Let the bamboo absorb the oil
Leave the board flat for 20 to 30 minutes. If any dry patches appear, add a few more drops of oil and spread again. -
Wipe off the excess
After 30 minutes, buff the board with a clean dry cloth until the surface feels silky, not greasy. Stand it upright to finish drying.
For very dry, thirsty boards, repeat the process twice in one evening. Many customers do this when they first receive a new board, even though Deer & Oak boards arrive pre oiled.
How to tell when your bamboo kitchen board needs oil
If you lose track of dates, use these quick checks instead of the calendar:
- Water test: Sprinkle a teaspoon of water on the surface. If the droplets sit on top like beads, the oil barrier is still working. If the water disappears in under 5 seconds, it is time to oil.
- Colour check: Compare the centre of the board to the edges. If the centre looks noticeably lighter and dull, it is drying out.
- Touch test: Run your hand across the surface. If it feels rough, fibrous or slightly furry, the grain has raised and needs oiling.
Regular oiling does more than make the board look nice. It helps your bamboo chopping board stay flatter and resist warping, especially on larger sizes like 45x35cm that are more sensitive to moisture changes.
Deer & Oak bamboo and wood chopping boards: key specifications
Here is a clear comparison of our most popular eco-friendly bamboo cutting boards and alternative wood options. All sizes and weights are approximate but accurate within standard manufacturing tolerances.
| Product | SKU | Size (cm) | Weight | Material | Typical use | Price |
|---|---|---|---|---|---|---|
| Large Bamboo Board | DNO-BCB-LG | 45 x 35 | 1.8 kg | Moso Bamboo | Daily chopping, veg, family meals | £34.99 |
| Medium Bamboo Board | DNO-BCB-MD | 38 x 28 | 1.2 kg | Moso Bamboo | Smaller kitchens, fruit, herbs | £24.99 |
| Bamboo Double Pack | DNO-BCB-2PK | 45 x 35 + 38 x 28 | 3.0 kg (set) | Moso Bamboo | Separate boards for meat and veg | £49.99 |
| Carbonised Bamboo Board | DNO-CBB-LG | 45 x 35 | 1.9 kg | Carbonised Bamboo | Serving and chopping, darker finish | £39.99 |
| Large Acacia Board | DNO-ACB-LG | 45 x 35 | 2.1 kg | Acacia Wood | Heavier duty carving and serving | £44.99 |
| Medium Acacia Board | DNO-ACB-MD | 38 x 28 | 1.5 kg | Acacia Wood | Everyday chopping, smaller households | £34.99 |
Product and problem: matching the right board to your routine
Different boards suit different cooking habits, and that affects how often you will be oiling them.
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Problem: You cook daily for 3 to 5 people
You need a board that can handle large prep sessions without feeling cramped. Our Large Bamboo Board 45x35cm (DNO-BCB-LG) gives you space for full meal prep while staying under 2 kg, so it is easy to move and wash. With daily use, plan to oil it every 3 to 4 weeks. -
Problem: You want separate boards for meat and veg
Cross contamination is a real worry in busy kitchens. The Bamboo Double Pack (DNO-BCB-2PK) pairs a 45x35cm board with a 38x28cm board so you can dedicate one to raw meat and one to vegetables. Because both boards share the same moso bamboo, you can oil them together once a month. -
Problem: You like a darker, serving friendly board
If you want a board that looks smart on the table, the Carbonised Bamboo Board 45x35cm (DNO-CBB-LG) has a rich dark finish. Carbonising slightly opens the grain, so we suggest oiling every 3 weeks with regular use to keep the colour deep and even. -
Problem: You carve roasts and use heavy knives
For heavier carving and cleaver work, some cooks prefer a slightly weightier board. Our Large Acacia Board 45x35cm (DNO-ACB-LG) at 2.1 kg offers more mass and a beautiful grain, with an oiling routine similar to bamboo: every 3 to 5 weeks in most homes.
If you want to browse the full range of bamboo and acacia boards, you can see all Deer & Oak chopping boards here or explore our board sets for family kitchens.
Who this is for
Ideal for...
- Home cooks who use their chopping board at least twice a week and want it to last 5 years or more
- People who prefer eco-friendly moso bamboo over plastic and like the look of natural grain
- Families who are happy to spend 10 to 15 minutes once a month on basic board care
- Anyone upgrading from a plastic board and wanting a clear, simple care routine
Not recommended for...
- People who only want dishwasher safe boards and never want to hand wash or oil
- Commercial kitchens where boards are soaked or bleached several times a day
- Anyone who dislikes any visible maintenance and prefers disposable plastic mats
- Users who routinely leave boards submerged in water or outdoors to dry
FAQ: caring for your bamboo chopping board
Q: Can I skip oiling if my bamboo cutting board is pre oiled from the factory?
A: Pre oiled boards, like Deer & Oak moso bamboo boards, arrive ready to use, but that first coat will gradually wash out. For the longest life, start your own oiling routine within the first 4 to 6 weeks, especially if you wash the board daily. A monthly top up is usually enough for most households.
Q: What is the best oil for a bamboo kitchen board?
A: The safest choice is food safe mineral oil or a dedicated chopping board conditioner that lists mineral oil and natural waxes. These do not turn rancid and stay stable over time. Avoid olive, rapeseed or nut oils as they can become sticky and unpleasant after repeated use.
Q: How long should I wait after oiling before using the board again?
A: After you oil and then buff away the excess, leave the board to rest upright for at least 4 hours. Overnight is ideal if you have time. Once the surface feels dry and not greasy, you can chop on it as normal without transferring oil to your food.
Q: My bamboo chopping board has small cracks. Will oiling fix them?
A: Oiling will not close existing cracks, but it can slow down further movement and stop them getting worse. For hairline cracks, clean the board, let it dry fully and oil it twice in one day. For deeper splits or badly warped boards, it is safer to replace the board and follow a regular oiling routine with the new one.
Recommended Deer & Oak boards and where to buy
If you are setting up a regular oiling routine and want a board that rewards that care, we suggest starting with one of these:
- For most family kitchens: Large Bamboo Board 45x35cm (DNO-BCB-LG) at 1.8 kg. Oil every 3 to 4 weeks with daily use. Available as part of our extra large bamboo board range in the UK.
- For two board households: Bamboo Double Pack (DNO-BCB-2PK) with 45x35cm and 38x28cm boards, both in moso bamboo. Oil both together once a month. You can find the set on Amazon UK.
- For a darker, serving friendly option: Carbonised Bamboo Board 45x35cm (DNO-CBB-LG), pre oiled and ready to use. With regular oiling every 3 weeks, it keeps its rich tone for years. Available on Amazon UK.
For more options, including acacia sets and our heavier butcher style boards, you can browse Deer & Oak bestsellers here. Whatever you choose, a simple oiling routine every few weeks is the single most effective way to keep your bamboo chopping board working hard in your kitchen for many years.