News — oil

If you want your chopping boards to stay safe and usable for 5 to 10 years, the simple rule is this: wash plastic boards hot and often, and wash wooden boards warm and oil them every 4 to 6 weeks. That is the core difference in how to maintain wooden vs plastic chopping boards in a busy kitchen. Wooden vs plastic chopping boards: which is easier to maintain? Plastic cutting boards are easier to disinfect quickly because they tolerate hotter water and most dishwashers. Wooden boards, especially bamboo and acacia, last longer and are kinder to knives if you give...

If you want your wooden cutting board to last 5 to 10 years instead of just 1 or 2, you should oil it every 3 to 4 weeks. Oiling stops the board drying out, cracking and soaking up liquids, which means fewer stains, fewer smells and a safer surface for everyday cooking. Why oil wooden cutting boards at all? Wood and bamboo are naturally porous. Every time you chop, you open up tiny channels in the surface. Without oil, those channels pull in water, meat juices and washing up liquid. Over time the board warps, splits and starts to harbour...

If you want your wooden chopping board to last 5 to 10 years, the simplest method is to apply a thin coat of food safe oil every 4 to 6 weeks: about 5 to 10 ml per side for a 45x35cm board, rubbed in with a soft cloth until the surface looks evenly nourished and no longer dry. Why oiling your wooden chopping board matters Every time you wash a wooden chopping board, a little moisture is pulled out of the fibres. If you never replace that moisture with oil, the board begins to dry, warp and crack. Regular oiling...

If you want your wooden or bamboo chopping board to last 5 to 10 years instead of just 12 to 18 months, you should oil it regularly. Oiling a chopping board every 3 to 4 weeks protects it from water, staining and cracking, and keeps the surface safer and smoother for everyday kitchen use. Why oil a chopping board in the first place? Wood and bamboo are natural, porous materials. Every time you rinse a cutting board under the tap, tiny amounts of water soak in. If the board is dry and unprotected, that water causes the fibres to swell,...