News — kitchen board maintenance

If you want your wooden chopping board to last 5 to 10 years, the simplest routine is this: clean it within 5 minutes of use with hot soapy water, dry it upright for at least 1 hour, then oil it every 3 to 4 weeks with a food safe mineral or board oil. That single habit keeps a 45x35cm board like the Deer & Oak Large Bamboo Board (1.8kg) smooth, sanitary and far less likely to crack. Daily cleaning: how to clean a wooden chopping board properly Wooden chopping boards and bamboo kitchen boards need different care to plastic. The...

If you use your chopping board most days, you should oil it every 3 to 4 weeks, or as soon as the surface starts to look dry, rough or lighter in colour. For heavy use, such as a large family kitchen or daily meal prep, oiling every 2 weeks will keep your cutting board sealed, smoother under the knife and less likely to warp or crack. How often should I oil my chopping board in real life? The simple rule is: oil your chopping board whenever water stops beading on the surface. For most home cooks this works out at:...

If you are in the UK and want the best oil for chopping board maintenance, the most reliable choice is 100% food grade mineral oil, applied in a thin coat every 4 to 6 weeks. For extra protection on bamboo and acacia boards, a mineral oil and natural wax blend used every 2 to 3 months can extend the life of your board to 5 to 10 years with regular care. Why mineral oil is the best oil for chopping board maintenance in the UK When people ask “what is the best oil for a chopping board or cutting board...

If you are wondering “can I use olive oil on chopping board surfaces?”, the short answer is: you can, but you shouldn’t for long term care. For wooden and bamboo cutting boards in daily kitchen use, a food safe mineral oil or board conditioner is up to 3 times more durable and far less likely to go sticky or rancid than olive oil. Why olive oil is not ideal for your chopping board Olive oil feels natural and handy, especially when you already cook with it every day. So why do most board makers and chefs avoid it? It can...