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If you want to know how to get rid of smells on wooden cutting board surfaces, the most effective routine is a 3 step process: scrub with coarse salt for 60 seconds, neutralise with lemon or vinegar for 2 minutes, then dry the board upright for at least 12 hours. Used weekly, this keeps odours from onions, garlic and raw meat from lingering for more than a day. Why wooden boards hold smells (and how to stop it) Wood is naturally porous. When you chop onions, garlic or raw meat, tiny particles and juices get into the surface fibres. If...

If you want your wooden or bamboo chopping board to last 5 to 10 years, the best oil to use is a food safe mineral oil applied in a thin layer every 4 to 6 weeks. For deeper protection, a board butter made from mineral oil and natural wax (such as beeswax) gives longer lasting results than using cooking oils like olive or sunflower oil, which can turn sticky and rancid. What oil to use on chopping board: the clear answer For any wooden or bamboo cutting board or kitchen board, including the Deer & Oak range, you should use:...

If you want your wooden chopping board to last 5 to 10 years, the best oil to use is a food grade mineral oil applied in a thin coat every 4 to 6 weeks. For extra protection, you can follow with a board conditioner that contains beeswax. Avoid olive oil, vegetable oil and other cooking oils because they can turn sticky and go rancid. What oil to use on a wooden chopping board in your kitchen For any wooden or bamboo kitchen board, including acacia, beech, maple and bamboo, you should use a non drying, food safe oil that will...