If you want a simple, reliable answer to how to oil a chopping board: apply a thin coat of food safe mineral oil every 4 to 8 weeks, leave it for at least 20 minutes, then wipe off any excess. Done regularly, this can help a quality board last 5 to 10 years or more in a busy kitchen.
Why oiling your chopping board matters
Wood and bamboo are naturally porous. Without oil, your chopping board slowly dries out, absorbs water and stains, and starts to warp or crack. A 5 minute oiling routine creates a protective barrier that helps:
- Repel water and reduce warping
- Resist stains from beetroot, curry and berries
- Limit deep absorption of meat and onion smells
- Keep the surface smooth and kind to your knives
At Deer & Oak, all our boards, such as the Large Bamboo Board 45x35cm and Large Acacia Board 45x35cm, are pre oiled so you can start using them immediately. After that, the same simple method below keeps them in good condition.
What you need to oil a chopping board
You only need a few items, and most will last for months:
- Food safe mineral oil (sometimes called cutting board oil). 100 to 150 ml is enough for several 45x35cm boards.
- Clean, lint free cloth or paper towel
- Mild washing up liquid and warm water
- Optional: board conditioner or wax for extra protection
Avoid olive oil, sunflower oil or other cooking oils. They can turn sticky and rancid within weeks, which leads to smells and a tacky surface.
Step by step: how to oil a chopping board
This method works for bamboo, acacia and other hardwood boards, including all Deer & Oak chopping boards and butchers blocks.
1. Clean the board properly
- Wash the board with warm water and a small amount of washing up liquid.
- Scrub both sides for at least 30 seconds, especially any knife marks.
- Rinse thoroughly so no soap remains.
- Dry straight away with a clean tea towel.
Never leave a wooden or bamboo board to soak and never put it in the dishwasher. A 45x35cm board like the Deer & Oak Large Bamboo Board can absorb a surprising amount of water if left submerged, which encourages cracks.
2. Let it air dry for 1 to 2 hours
Place the board upright or on its side so air can reach both faces. For a thicker board or butchers block, 2 hours is safer than 30 minutes. Oiling a damp board traps moisture inside, which you want to avoid.
3. Apply the oil in a thin, even layer
- Pour about 1 to 2 teaspoons of oil directly onto the board. For a 45x35cm board, 10 to 15 ml usually covers one side.
- Use your cloth or paper towel to spread the oil in small circles.
- Cover every part: top, bottom, edges and any juice grooves.
- Add a little more oil if the surface looks dry in places.
The board should look slightly glossy but not have visible puddles. More oil does not mean better protection. A thin coat that can soak in fully is what you are aiming for.
4. Let the oil soak in
Leave the chopping board flat on a protected surface for at least 20 minutes. For very dry boards, 1 to 2 hours is better. If the board absorbs everything quickly and looks dry again after 15 minutes, repeat with a second light coat.
5. Wipe off the excess
After soaking time, take a clean cloth and wipe away any oil that has not soaked in. This step is important. If oil is left sitting on the surface it can feel greasy and attract dust. You want the board to feel smooth and dry to the touch, not slippery.
6. Stand the board to finish drying
Stand the board on its side and leave it for a few hours or overnight before heavy use. This allows the oil to settle evenly through the fibres. Once dry, you can use it as normal for chopping vegetables, bread or meat.
How often should you oil a chopping board?
How often you need to oil depends on how you use your board and your kitchen environment:
- Every 4 weeks if you use the board daily
- Every 6 to 8 weeks if you use it a few times a week
- Every 2 to 3 weeks in very dry, centrally heated kitchens
A simple test is the water drop test. Sprinkle a teaspoon of water on the board. If the droplets sit on top, the oil layer is still doing its job. If the water darkens the wood within 10 seconds, it is time to oil again.
Extra care for bamboo vs acacia chopping boards
Different materials behave slightly differently, so it helps to know what you are working with.
Bamboo chopping boards
Bamboo, like our Large Bamboo Board (DNO-BCB-LG) 45x35cm, 1.8kg and Medium Bamboo Board (DNO-BCB-MD) 38x28cm, 1.2kg, is naturally dense and absorbs a bit less oil than many hardwoods. When new and pre oiled, you may only need a top up every 6 to 8 weeks.
If you prefer a darker look, the Carbonised Bamboo Board (DNO-CBB-LG) has a rich tone that hides light stains very well. The oiling method is exactly the same.
Acacia chopping boards
Acacia is a hardwood with lovely grain variation. Our Large Acacia Board (DNO-ACB-LG) 45x35cm, 2.1kg and Medium Acacia Board (DNO-ACB-MD) 38x28cm, 1.5kg often benefit from a slightly more generous first oiling, especially if your kitchen is very dry. After that, the 4 to 6 week routine works well.
Specifications table: Deer & Oak chopping boards
If you are choosing a board to care for, these exact dimensions and weights help you match the size to your kitchen and oiling routine.
| Product | SKU | Size (cm) | Weight | Material | Price |
|---|---|---|---|---|---|
| Large Bamboo Board | DNO-BCB-LG | 45 x 35 | 1.8 kg | Moso Bamboo | £34.99 |
| Medium Bamboo Board | DNO-BCB-MD | 38 x 28 | 1.2 kg | Moso Bamboo | £24.99 |
| Carbonised Bamboo Board | DNO-CBB-LG | 45 x 35 | 1.9 kg | Carbonised Bamboo | £39.99 |
| Large Acacia Board | DNO-ACB-LG | 45 x 35 | 2.1 kg | Acacia Wood | £44.99 |
| Medium Acacia Board | DNO-ACB-MD | 38 x 28 | 1.5 kg | Acacia Wood | £34.99 |
| Bamboo Double Pack | DNO-BCB-2PK | 45 x 35 + 38 x 28 | 3.0 kg | Moso Bamboo | £49.99 |
Common problems and how oiling helps
Here is how regular oiling connects directly to the issues people see most often with chopping boards:
-
Problem: Board warping or cupping
Cause: Uneven moisture from one side getting wetter than the other.
Oiling solution: Oil both sides every 4 to 8 weeks so moisture moves evenly through the board. -
Problem: Deep stains and lingering smells
Cause: Dry fibres pulling in juices and oils from food.
Oiling solution: A well oiled surface slows absorption, so beetroot or garlic sit closer to the top and clean off more easily. -
Problem: Surface feels rough and furry
Cause: Repeated washing without protection raises the grain.
Oiling solution: Light sanding with fine paper then oiling smooths and seals the surface again. -
Problem: Board looks grey and tired after 12 to 18 months
Cause: UV light and detergents drying the wood.
Oiling solution: Two or three coats of oil, 30 minutes apart, often revive the colour, especially on acacia and carbonised bamboo.
Who this is for
Ideal for...
- Home cooks who use a chopping board at least 3 times a week and want it to last 5 to 10 years
- People who own wooden or bamboo kitchen boards and prefer natural materials to plastic
- Anyone who has invested in a quality board like the Deer & Oak 45x35cm range and wants simple, repeatable care instructions
- Gift buyers who want to include clear care advice with a new board
Not recommended for...
- People who only want dishwasher safe plastic boards
- Commercial kitchens that sanitise boards at very high temperatures and follow different hygiene rules
- Anyone unwilling to spend 5 to 10 minutes every month on basic board care
- Those looking for glass or marble chopping surfaces that do not require oiling
FAQ
Q: What is the best oil to use on a chopping board?
A: The best choice for most people is food safe mineral oil, sometimes sold as cutting board oil. It is stable, does not go rancid and soaks evenly into bamboo and hardwood boards. You can use a wax conditioner on top, but the mineral oil should always be your base.
Q: How do I know when my kitchen board needs oiling again?
A: Try the water drop test by sprinkling a few drops on the surface. If the water beads up for more than 30 seconds, the board is still protected. If it soaks in quickly and darkens the wood, it is time to oil, even if that is earlier than your usual 4 to 8 week routine.
Q: Can I oil a cutting board that has stains or knife marks?
A: Yes, but you will get better results if you clean and, if needed, lightly sand first. For deep stains, sand with fine paper, wipe away the dust, then apply 2 thin coats of oil about 30 minutes apart so the refreshed surface is well sealed.
Q: Should I oil both sides of my chopping board or just the top?
A: Always oil both sides and the edges, even if you mainly chop on one face. Treating both sides evenly helps prevent warping and keeps the internal moisture level balanced, which is especially important for larger boards like 45x35cm models.
Recommended Deer & Oak boards and where to buy
If you are ready to put this oiling routine into practice, choosing a board with solid materials and clear dimensions makes life easier. For a generous work surface that still fits most UK worktops, we recommend the Large Bamboo Board (DNO-BCB-LG) 45x35cm, 1.8kg. It arrives pre oiled, so you only need to repeat the process every 4 to 6 weeks.
If you want a matching set for meat and vegetables, the Bamboo Double Pack (DNO-BCB-2PK) 45x35cm + 38x28cm, 3.0kg gives you two clearly sized boards that follow the same simple care routine. You can find these and our carbonised and acacia options on the Deer & Oak bestsellers page.
For quick ordering in the UK, explore our Bamboo Double Pack on Amazon or the darker Carbonised Bamboo Board. If you prefer the richer grain of hardwood, our Acacia chopping board sets come pre oiled and ready for the same 4 to 8 week maintenance routine described above.
Once you have the right board and a small bottle of mineral oil, the whole process of how to oil a chopping board becomes a quick monthly habit that keeps your kitchen board looking and performing as it should for years.