If you want your new bamboo chopping board to last 5 to 10 years without cracking or warping, you should season it within the first 24 hours using 2 to 3 teaspoons of food safe mineral oil on each side. Seasoning fills the tiny pores in the moso bamboo, stops moisture soaking in and keeps your kitchen board smoother, safer and easier to clean.
Why seasoning a new bamboo cutting board matters
Bamboo is naturally dense and hard wearing, but it is still a plant fibre that absorbs water and odours. A new board, especially one made from eco friendly moso bamboo, has open pores that can take in washing up water, meat juices and food stains.
Seasoning with oil solves three common problems in one go:
- Cracks and warping are reduced because the board absorbs less water
- Staining and smells are less likely because food cannot sink in as easily
- Knife feel improves as the surface becomes smoother and more consistent
At Deer & Oak we pre oil boards like our extra large bamboo chopping boards, but even then a top up seasoning at home will keep them at their best.
Step by step: how to season new bamboo chopping board
This method works for any bamboo kitchen board, including our moso bamboo range and our carbonised bamboo cutting board.
1. Wash once, then dry for at least 12 hours
- Rinse the new board under warm water with a small amount of mild washing up liquid.
- Scrub gently with a soft sponge or cloth, paying attention to the edges.
- Rinse thoroughly so no soap remains.
- Stand the board upright on its edge and air dry for 12 to 24 hours until completely dry to the touch.
Never soak a bamboo chopping board and never put it in the dishwasher. Prolonged soaking and high heat are the fastest ways to ruin bamboo in the first month.
2. Choose the right oil
For seasoning, you should use a food safe, non drying oil. The safest choices are:
- Pure food grade mineral oil
- Specialist cutting board oil or conditioner
Avoid olive oil, vegetable oil or other cooking oils. They can turn sticky or rancid within weeks and leave strong smells on your kitchen board.
3. Apply 2 to 3 teaspoons of oil per side
- Place the dry board on a clean tea towel.
- Pour 2 to 3 teaspoons of oil onto one face of a medium board (around 38x28cm) or 3 to 4 teaspoons for a large 45x35cm board.
- Use a lint free cloth or kitchen paper to spread the oil in small circles, working with the grain.
- Coat the face, edges and any juice groove evenly until the surface looks slightly glossy but not flooded.
Flip the board and repeat on the other side. Even coverage on both sides helps prevent warping over time.
4. Let the bamboo absorb the oil for 20 minutes
- Leave the oiled board flat on the worktop for 20 to 30 minutes.
- If any dry patches appear, add a few more drops of oil and work it in.
- For very dry or unsealed bamboo, you may need a second light coat straight away.
5. Wipe off the excess and rest overnight
- After 20 to 30 minutes, buff the surface with a clean dry cloth to remove any excess oil.
- The board should feel silky, not greasy.
- Stand the board upright on its long edge and leave it for at least 8 hours, ideally overnight, before using.
Once seasoned, your new bamboo chopping board is ready for daily use with vegetables, bread, fruit and cooked meats.
How often to re season your bamboo kitchen board
For most home cooks, a simple schedule works well:
- First month: Oil once a week, especially if you use the board daily.
- Months 2 to 6: Oil once every 3 to 4 weeks.
- After 6 months: Oil when the surface looks dry, chalky or feels rough. For many kitchens this is every 6 to 8 weeks.
If you live in a very dry or centrally heated home, you may need to oil slightly more often to prevent hairline cracks. A board that is looked after like this can stay in good condition for 5 to 10 years.
Everyday care after seasoning
Seasoning is the foundation, but daily habits keep your eco friendly moso bamboo cutting board in good shape.
- Wash quickly after use with warm water and a small amount of mild washing up liquid.
- Rinse and dry immediately with a towel, then stand upright so both faces can air dry.
- Disinfect naturally once a week with half a lemon and a teaspoon of salt rubbed over the surface, then rinsed off.
- Use separate boards for raw meat and ready to eat foods to keep things simple and hygienic.
If you want a dedicated meat board, a heavier option like our Deer & Oak butcher's block pairs well with a lighter bamboo board for vegetables and bread.
Specifications table: season once, enjoy for years
The seasoning steps above apply to all our bamboo kitchen boards. Here is how they compare so you can match the size and weight to your cooking style.
| Product | SKU | Size (cm) | Weight | Material | Price | Seasoning notes |
|---|---|---|---|---|---|---|
| Large Bamboo Board | DNO-BCB-LG | 45 x 35 | 1.8 kg | Moso Bamboo | £34.99 | Use 3 to 4 tsp oil per side on first seasoning, then monthly. |
| Medium Bamboo Board | DNO-BCB-MD | 38 x 28 | 1.2 kg | Moso Bamboo | £24.99 | Use 2 to 3 tsp oil per side, ideal for smaller kitchens. |
| Carbonised Bamboo Board | DNO-CBB-LG | 45 x 35 | 1.9 kg | Carbonised Bamboo | £39.99 | Season as for large bamboo, colour deepens slightly with oil. |
| Bamboo Double Pack | DNO-BCB-2PK | 45 x 35 + 38 x 28 | 3.0 kg | Moso Bamboo | £49.99 | Oil both boards together once a month for a simple routine. |
If you prefer a heavier, more traditional wooden feel, our acacia range uses the same seasoning method but with slightly more oil per side. You can compare all options on our Deer & Oak chopping boards collection.
Who this is for and who it is not for
Ideal for:
- Home cooks who want an eco friendly moso bamboo chopping board that will last 5 to 10 years with simple care.
- People who are happy to spend 10 minutes once a month seasoning their kitchen board with oil.
- Anyone who wants a lighter alternative to thick butcher's blocks but still values a solid, stable cutting surface.
- Households looking to separate boards for meat and vegetables using a bamboo double pack.
Not recommended for:
- People who put every board in the dishwasher and do not want any hand washing.
- Commercial kitchens that soak boards in sanitising baths for long periods.
- Anyone who never wants to oil or maintain a board, even once every couple of months.
- Those needing a very heavy duty carving surface for daily cleaver work, who may prefer a thick butcher's block instead.
FAQ: seasoning and caring for bamboo chopping boards
Q: Do I need to season a new bamboo chopping board if it says pre oiled?
A: Yes, you should still plan to season it at home within the first month. Pre oiled boards arrive with a base coat, but a fresh application of food safe mineral oil helps the board adjust to your kitchen's humidity and extends its life by several years.
Q: How can I tell when my bamboo cutting board needs re oiled?
A: Run your fingers across the surface; if it feels dry, slightly rough or looks patchy and pale, it is ready for oil. Water that no longer beads on the surface and soaks in within a few seconds is another clear sign that the board needs seasoning.
Q: Is moso bamboo safe for knives compared to plastic or glass boards?
A: Moso bamboo is kinder to knives than glass or ceramic boards and similar to hardwood in feel. A seasoned bamboo kitchen board gives a slight "give" under the blade, which helps keep a sharper edge for longer while still offering good durability for everyday chopping.
Q: Can I use the same bamboo board for raw meat and vegetables?
A: It is safer to keep separate boards for raw meat and ready to eat foods, even if both are bamboo. Many customers use a two board set, such as our bamboo double pack, and reserve one board for meat and fish and the other for bread, fruit and vegetables.
Recommended bamboo boards to season first
If you are ready to put this seasoning routine into practice, these Deer & Oak boards are designed for easy care and long life:
- Large Bamboo Board (45x35cm, 1.8 kg, moso bamboo, £34.99) for generous prep space and daily family cooking.
- Medium Bamboo Board (38x28cm, 1.2 kg, moso bamboo, £24.99) for smaller kitchens or as a second board.
- Bamboo Double Pack (45x35cm + 38x28cm, 3.0 kg, moso bamboo, £49.99) if you want instant separation for meat and vegetables.
- Carbonised Bamboo Board (45x35cm, 1.9 kg, carbonised bamboo, £39.99) if you prefer a darker, warmer tone on the worktop.
You can explore our full bamboo and acacia ranges on the Deer & Oak bestsellers page or pick up a carbonised bamboo board directly from Amazon UK. Season your new board once, keep it topped up every few weeks and it will quietly support your cooking for many years to come.