If you want to know how to oil a chopping board properly, the simple answer is: clean it, dry it for at least 12 hours, then apply 2 to 3 thin coats of food safe mineral oil, leaving 20 minutes between coats and 8 to 12 hours to soak in before use. Done correctly every 4 to 6 weeks, a quality board can last 5 to 10 years or more.
Why oiling your chopping board matters
Every time you wash a wooden or bamboo kitchen board, water pulls moisture out of the fibres. If you never oil it, the surface dries, tiny cracks appear and the board starts to warp or split. Regular oiling does three important jobs:
- Slows water absorption so the board is less likely to swell or warp
- Reduces staining from beetroot, turmeric, berries and meat juices
- Helps keep the surface smoother and kinder to your knives
At Deer & Oak we pre oil all our boards, but we still recommend a fresh coat of oil after 4 to 6 weeks of use, then every month or so. Heavy daily use or lots of hot water might mean oiling every 2 to 3 weeks instead.
What you need to oil a chopping board properly
You do not need anything complicated. For a standard 45x35cm board you will use about 5 to 10 ml of oil per coat. Here is the basic kit:
- Food safe mineral oil (often called cutting board oil). Avoid olive oil, sunflower oil or any cooking oil that can turn sticky or go rancid.
- Clean lint free cloth or paper towels, plus a separate dry cloth for buffing.
- Gentle washing up liquid and warm water for the pre clean.
- Optional: a board cream or wax for a final protective coat after oiling.
For bamboo boards like our Bamboo Double Pack, light mineral oil works especially well because it soaks into the dense Moso bamboo without leaving a sticky surface.
Step by step: how to oil a chopping board properly
1. Wash and dry the board thoroughly
- Scrape off any food with a plastic scraper or blunt knife.
- Wash by hand with warm water and a small amount of washing up liquid.
- Rinse quickly. Do not soak, and never put wooden or bamboo boards in the dishwasher.
- Stand the board upright and let it air dry for at least 12 hours, ideally overnight.
The board must be completely dry before you oil it. If you rush this step, water trapped inside can stop the oil soaking in evenly.
2. Apply the first coat of oil
- Pour a teaspoon or two of oil directly onto the surface. For a 45x35cm board, 5 ml is a good starting point.
- Use a cloth or paper towel to spread the oil in small circles, working with the grain.
- Cover the entire surface, including corners and edges.
- Flip the board and repeat on the other side.
- Do not forget the sides and any handle cut outs.
The surface should look slightly glossy but not flooded. If pools of oil form on top, you have used too much and it will sit on the surface instead of soaking in.
3. Let the oil soak in
- Leave the board lying flat for 20 to 30 minutes.
- If any dry patches appear, add a few more drops of oil and rub in.
- If there are shiny puddles after 30 minutes, wipe off the excess with a clean cloth.
4. Add a second (and optional third) coat
For a board that has never been oiled, or one that looks very dry, two or three coats give better protection than one heavy coat.
- Apply a second thin coat in exactly the same way.
- Leave it for another 20 to 30 minutes.
- For older or very thirsty boards, add a third coat.
Most Deer & Oak boards, such as our Carbonised Bamboo Board, usually need only one or two coats top up because they are supplied pre oiled.
5. Allow 8 to 12 hours to cure
- Stand the board upright in a rack or against a wall so air can reach both sides.
- Leave for at least 8 hours, ideally overnight, before preparing food on it.
- After curing, buff lightly with a dry cloth to remove any slight tackiness.
Once cured, the board should feel dry to the touch, not greasy. Water should bead slightly on the surface when you run the tap over it.
How often should you oil your cutting board?
How often you should oil a chopping board properly depends on how you use it, but these are reliable starting points:
- Daily use (family cooking, 2 to 3 meals a day): every 3 to 4 weeks
- Light use (a few times a week): every 6 to 8 weeks
- Heavy prep or professional style use: every 2 to 3 weeks
A quick test: drip a teaspoon of water on the board. If it soaks in within 10 seconds instead of beading on top, it is time to oil again.
Choosing the right board to oil: bamboo vs acacia
Different materials behave slightly differently when you oil them. Bamboo is naturally dense and moisture resistant, so it often needs a little less oil. Acacia is slightly heavier and has a richer grain, which drinks in oil beautifully and darkens by a shade or two after treatment.
Here is a comparison of some Deer & Oak boards that respond especially well to regular oiling:
| Product | SKU | Size (cm) | Weight | Material | Typical Oil Use | Price |
|---|---|---|---|---|---|---|
| Large Bamboo Board | DNO-BCB-LG | 45 x 35 | 1.8 kg | Moso Bamboo | 5 to 10 ml per coat, every 3 to 4 weeks | £34.99 |
| Medium Bamboo Board | DNO-BCB-MD | 38 x 28 | 1.2 kg | Moso Bamboo | 4 to 8 ml per coat, every 4 to 6 weeks | £24.99 |
| Carbonised Bamboo Board | DNO-CBB-LG | 45 x 35 | 1.9 kg | Carbonised Bamboo | 5 to 10 ml per coat, every 3 to 4 weeks | £39.99 |
| Large Acacia Board | DNO-ACB-LG | 45 x 35 | 2.1 kg | Acacia Wood | 6 to 12 ml per coat, every 3 to 5 weeks | £44.99 |
| Medium Acacia Board | DNO-ACB-MD | 38 x 28 | 1.5 kg | Acacia Wood | 4 to 8 ml per coat, every 4 to 6 weeks | £34.99 |
| Bamboo Double Pack (Large + Medium) | DNO-BCB-2PK | 45 x 35 + 38 x 28 | 3.0 kg | Moso Bamboo | 10 to 18 ml per coat for both boards, every 3 to 5 weeks | £49.99 |
If you want a board that arrives ready to use with a generous factory oiling, our single boards range is a solid starting point. For a matching set that is easy to maintain together, the bamboo and acacia sets are popular with home cooks who like to keep one board for meat and another for vegetables.
Common problems and how oiling solves them
-
Problem: Board is cracking at the ends
Likely cause: the fibres have dried out, often from heat or long periods without oiling. Regular coats of mineral oil slow moisture loss and help prevent new cracks forming. -
Problem: Board smells after cutting onions or meat
Likely cause: juices soaking deep into dry fibres. A well oiled board is less absorbent, so smells rinse away more easily with hot water and soap. -
Problem: Board is rough and hard on knives
Likely cause: raised grain from washing and drying. Light sanding with fine paper (around 240 grit) followed by two coats of oil will smooth the surface again. -
Problem: Board is stained with beetroot or turmeric
Likely cause: unsealed surface. Oiling will not remove old stains completely, but it will reduce future staining and keep new marks closer to the surface.
Who this is for and who it is not for
Ideal for: Home cooks who use a wooden or bamboo cutting board at least once a week and want it to last 5 to 10 years, people who prefer natural materials to plastic, and anyone happy to spend 10 to 15 minutes every month on basic kitchen care. If you own a 45x35cm board like the Deer & Oak Large Bamboo or Large Acacia, this routine will keep it in good condition for regular family cooking.
Not recommended for: People who want a completely maintenance free board that can live in the dishwasher, anyone who often leaves boards soaking in the sink, or those who prefer ultra light plastic mats that can be folded or bent. If you know you will never oil a board, a disposable style plastic board may suit you better than a quality bamboo or acacia board.
FAQ
Q: What oil should I use on my chopping board?
A: Use a food safe mineral oil that is specifically sold for wooden or bamboo boards, often called cutting board oil. Avoid olive, rapeseed or other cooking oils because they can oxidise, turn sticky and develop an unpleasant smell within a few weeks.
Q: How long should I leave the oil on the board?
A: Let each coat sit for 20 to 30 minutes so it can soak into the fibres, then wipe away any excess. After the final coat, leave the board to cure upright for 8 to 12 hours before you use it so the surface feels dry rather than greasy.
Q: Do I need to sand my board before oiling it?
A: You only need to sand if the surface feels rough, raised or deeply scored. In that case, use a fine sandpaper around 240 grit, sand with the grain until smooth, wipe away dust with a damp cloth, let it dry fully, then apply 2 to 3 coats of oil.
Q: Can I use the same board for meat and vegetables if I oil it?
A: Oiling does not replace good food safety practice, so it is still better to keep separate boards for raw meat and ready to eat foods. Many Deer & Oak customers use a set such as our bamboo or acacia pairs so one board is always reserved for meat and the other for bread, fruit and vegetables.
Recommended Deer & Oak boards for easy oiling
If you want a board that arrives pre oiled and only needs simple top ups, two options stand out:
- For everyday family cooking: the Bamboo Double Pack (45x35cm and 38x28cm, total 3.0 kg). Use the larger board for bread, fruit and vegetables, and the smaller for meat and fish.
- For a richer wooden finish: the acacia range available in our bestsellers collection. The Large Acacia Board at 45x35cm and 2.1 kg takes oil beautifully and develops a deep, warm grain over time.
Look after either of these with 5 to 10 ml of mineral oil every few weeks and you will have a reliable, good looking kitchen board that stays with you for many years of cooking.