If you want a quick answer: refined food grade coconut oil is technically safe for chopping boards, but it isn’t the best long term choice. For wooden and bamboo cutting boards in a busy kitchen, a stable, food safe mineral oil or specialist board conditioner will usually protect the surface for 5 to 10 years more reliably than coconut oil, especially on heavier boards around 45x35cm and 1.8kg.
Is coconut oil safe for chopping boards in everyday use?
Coconut oil is edible, widely available and many people already cook with it, so it feels natural to reach for the jar when your board looks a bit dry. In terms of food safety, refined coconut oil is safe to touch food on your chopping board. The problem is not safety on day one. The problem is what happens over the next 3 to 12 months.
Coconut oil is a plant based fat that can oxidise and turn rancid. On a board that is 45x35cm and used every day for onions, garlic, meat and fruit, that oxidisation can leave a sticky film and a faint off smell. On darker boards, such as a carbonised bamboo board, this residue is harder to see but still there. That is why at Deer & Oak we pre oil every board with stable, food safe mineral oil rather than coconut oil.
Why mineral oil usually beats coconut oil for cutting boards
When you invest in a solid board like the Deer & Oak Large Bamboo Board at 45x35cm and 1.8kg, you want it to last at least 5 to 10 years. The oil you choose makes a real difference to that lifespan.
- Stability over time – Food grade mineral oil does not go rancid. Coconut oil can, especially in warm kitchens above 20°C.
- Penetration – Thinner oils soak 2 to 3mm into bamboo or acacia. Coconut oil is thicker and often sits closer to the surface, so it can wear off faster on chopping boards used daily.
- Neutral smell – Mineral oil is scent free. Coconut oil can give a sweet aroma that some people notice on cheese, bread or fruit cut on the board.
- Cleaning – A board treated with mineral oil usually rinses clean with a small amount of mild soap. Coconut oil can leave a slightly greasy feel, especially in the corners and juice grooves.
For these reasons, all Deer & Oak boards, from our 38x28cm Medium Bamboo Board to our 45x35cm Large Acacia Board, are supplied pre oiled with a stable, food safe oil, not coconut oil.
When is coconut oil acceptable on kitchen boards?
If coconut oil is all you have, there are a few situations where it can be an acceptable short term option on a chopping board or cutting board in the kitchen:
- Occasional use boards – For a serving board used once or twice a month, a very thin coat of refined coconut oil is unlikely to cause issues in the first 6 to 12 months.
- Cool, dry kitchens – In a cooler home where the kitchen stays under 18°C, coconut oil will oxidise more slowly.
- Temporary fix – If a board looks dry and you are waiting for a bottle of food grade mineral oil to arrive, a single light application of coconut oil is better than letting the wood crack.
If you do use coconut oil, keep the layer extremely thin, wipe off all excess after 20 minutes and avoid storing the board in direct sunlight or above a warm appliance.
What to use instead of coconut oil on wooden and bamboo boards
For daily chopping boards, especially heavier ones over 1.2kg, we recommend a simple routine based on food safe mineral oil and, if you like, a wax finish:
- Clean your board with warm water and a small amount of mild washing up liquid.
- Dry upright for at least 2 hours.
- Apply 10 to 15ml of food grade mineral oil to each side of a 45x35cm board.
- Let it soak for 20 to 30 minutes.
- Buff away all excess with a clean cloth.
- Repeat monthly for busy family kitchens, or every 2 to 3 months for lighter use.
For deeper protection, you can add a beeswax and mineral oil conditioner every third or fourth treatment. This gives a slightly higher sheen and extra water resistance without the long term issues of coconut oil.
Specifications table: Deer & Oak boards that respond well to proper oiling
All of the boards below are designed to be maintained with food safe mineral oil, not coconut oil. Regular oiling keeps them from drying, warping or cracking and helps them last many years in a busy kitchen.
| Product | SKU | Size (cm) | Weight | Material | Typical Use | Price |
|---|---|---|---|---|---|---|
| Large Bamboo Board | DNO-BCB-LG | 45 x 35 | 1.8kg | Moso Bamboo | Main family chopping board for vegetables, meat and bread | £34.99 |
| Medium Bamboo Board | DNO-BCB-MD | 38 x 28 | 1.2kg | Moso Bamboo | Everyday cutting board for fruit, herbs and snacks | £24.99 |
| Carbonised Bamboo Board | DNO-CBB-LG | 45 x 35 | 1.9kg | Carbonised Bamboo | Dual use chopping and serving board with darker finish | £39.99 |
| Large Acacia Board | DNO-ACB-LG | 45 x 35 | 2.1kg | Acacia Wood | Heavy duty chopping and carving board | £44.99 |
| Medium Acacia Board | DNO-ACB-MD | 38 x 28 | 1.5kg | Acacia Wood | Smaller cutting board for daily prep | £34.99 |
| Bamboo Double Pack | DNO-BCB-2PK | 45 x 35 + 38 x 28 | 3.0kg | Moso Bamboo | Two board system for raw and cooked foods | £49.99 |
Product problem guide: which board and which oil for your kitchen?
Linking real world kitchen problems to the right board and the right oil helps you avoid trial and error with coconut oil.
-
Problem: Board dries and cracks after a year
Choose a thicker board such as the 2.1kg Large Acacia Board and treat it with mineral oil every month. Avoid coconut oil, as any small cracks can trap oxidised oil and odours. -
Problem: Strong food smells lingering
Use separate boards. The Bamboo Double Pack gives you a 45x35cm board for raw meat and fish and a 38x28cm board for fruit and bread. Keep both finished with a neutral oil so you are not adding a coconut scent on top of garlic or onion. -
Problem: Dark board looks patchy after oiling
On a Carbonised Bamboo Board at 45x35cm, a thin mineral oil finish keeps the tone even. Coconut oil can create slightly cloudy patches as it solidifies at cooler temperatures. -
Problem: Heavy daily prep in a family kitchen
Choose a main board like the Large Bamboo Board and support it with a medium board for quick jobs. Maintain both with mineral oil. Coconut oil can wear away unevenly under constant chopping, which can leave dry spots that are more likely to stain.
How to switch from coconut oil to mineral oil on your cutting board
If you have already used coconut oil on your board, you do not need to throw it away. You can gradually move to a more stable finish with this simple routine:
- Scrub the board with warm water, a small amount of mild soap and a non scratch brush.
- Rinse well and dry upright for at least 12 hours.
- If the surface still feels greasy, wipe it with a cloth lightly dampened with white vinegar, then rinse and dry again.
- When the board feels dry and clean, apply food grade mineral oil in a thin, even layer.
- Repeat the mineral oil treatment once a week for the first month to help replace any remaining coconut oil in the surface fibres.
After a few cycles, the board will behave much more like a traditionally oiled wooden board and should be easier to keep fresh.
Who this is for and who it is not for
Ideal for
- Home cooks using wooden or bamboo chopping boards at least 3 to 5 times a week
- People who want their boards to last 5 to 10 years with simple monthly care
- Anyone choosing between coconut oil and mineral oil for kitchen boards
- Shoppers considering Deer & Oak boards and wanting clear care guidance before buying
Not recommended for
- Those using plastic or glass boards who do not plan to oil their boards at all
- People who strongly prefer to avoid all mineral oils and only want plant based finishes
- Commercial kitchens that must follow very specific local regulations on board materials and treatments
- Anyone looking for advice on non food uses of coconut oil
FAQ: Is coconut oil safe for chopping boards?
Q: Is coconut oil safe for wooden and bamboo chopping boards?
A: Refined food grade coconut oil is safe in the sense that it is edible and non toxic, so it will not make your food unsafe on day one. The issue is that it can oxidise and turn rancid over time, especially on boards used daily, which is why we recommend food grade mineral oil for long term care.
Q: Will coconut oil make my cutting board smell?
A: It can. Some people notice a light sweet or waxy smell, and if the oil starts to go rancid the odour becomes more noticeable. On a board used for cheese, fruit or bread, that scent can transfer, so a neutral oil is usually better.
Q: Can I mix coconut oil with beeswax for my kitchen boards?
A: A coconut oil and beeswax mix will give a nicer feel than coconut oil alone, but it does not fully solve the oxidation issue. If you want a wax finish, a blend of beeswax and mineral oil is more stable for boards that see daily use.
Q: How often should I oil my chopping board if I do not use coconut oil?
A: In a typical home kitchen, oil a main 45x35cm board about once a month, and a smaller 38x28cm board every 6 to 8 weeks. If the surface starts to look dry or feels rough sooner, add an extra oiling rather than waiting.
Closing thoughts and specific board recommendations
Coconut oil is safe in the short term, but if you want your chopping board to stay fresh, neutral and reliable for years, a stable, food safe mineral oil is usually the better choice. That is why every Deer & Oak board arrives pre treated and ready for your first 3 to 6 months of use.
If you want one main board for a family kitchen, the 45x35cm Carbonised Bamboo Board at 1.9kg is a sturdy option that responds very well to regular oiling. If you prefer a two board system to separate raw and cooked foods, the 3.0kg Bamboo Double Pack pairs a 45x35cm and 38x28cm board so you can keep one for meat and one for fruit and bread.
You can explore the full range of pre oiled boards on the Deer & Oak bestsellers page and choose the size and material that suits your kitchen. Whichever board you pick, keep the coconut oil for cooking and a bottle of food grade mineral oil for the board itself.