If you own a bamboo chopping board and you are wondering what oil to use, the safest and most effective choice is food grade mineral oil, applied in a thin layer every 4 to 6 weeks. For extra protection, many home cooks also add a wax conditioner containing mineral oil and beeswax or carnauba wax every 2 or 3 months.
Why mineral oil is best for Moso bamboo chopping boards
Bamboo, especially Moso bamboo used in quality kitchen boards, is technically a grass. It is naturally dense and water resistant, but it still needs regular oiling to prevent drying, cracking and warping. The oil you choose matters a lot.
- Food grade mineral oil does not go rancid, has no odour and is approved for contact with food.
- It soaks into the fibres of your bamboo cutting board and helps repel water and stains.
- It is easy to reapply and does not leave a sticky residue when used correctly.
At Deer & Oak we pre oil every bamboo kitchen board with a light coat of food grade mineral oil before it leaves the workshop. For example, our Large Bamboo Board DNO BCB LG at 45x35 cm and 1.8 kg arrives ready to use but will still benefit from a fresh coat every few weeks in a busy kitchen.
Oils you should and shouldn’t use on a bamboo cutting board
Best oils for bamboo
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Food grade mineral oil
Stable, odourless and inexpensive. This is the primary maintenance oil for all Deer & Oak bamboo and Moso bamboo boards. -
Specialist cutting board oil
Usually a blend based on mineral oil. These are often labelled as butcher block or chopping board oil and are safe for regular use. -
Oil and wax conditioners
Mineral oil mixed with beeswax or plant wax. These are ideal once your board is saturated with plain oil and you want a slightly tougher finish.
Oils to avoid on bamboo chopping boards
Some oils seem tempting because you already have them in the cupboard, but they are not suitable for your eco friendly bamboo kitchen board.
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Olive oil, sunflower oil, rapeseed oil and other cooking oils
These can turn sticky and rancid within 2 to 6 weeks, leaving smells and discolouration. -
Flaxseed and linseed oil
They can harden unpredictably and sometimes crack on dense bamboo surfaces. -
Vegetable based motor or machine oils
Not food safe and must never be used on any cutting board.
How to oil a bamboo chopping board in 5 simple steps
If you follow this routine every 4 to 6 weeks, a good Moso bamboo board can last 5 to 10 years or more.
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Clean the board
Wash your bamboo chopping board with warm water and a small amount of mild washing up liquid. Rinse and dry thoroughly with a clean towel. -
Let it air dry
Stand the board on its side for at least 6 to 8 hours, or overnight. The surface must be completely dry before any oil goes on. -
Apply food grade mineral oil
Pour around 1 to 2 teaspoons of oil onto one face of a medium board such as our Medium Bamboo Board DNO BCB MD at 38x28 cm. For a larger 45x35 cm board you may need 2 to 3 teaspoons. -
Work it in
Use a lint free cloth or paper towel. Rub the oil in small circles across both sides and all edges, including any juice grooves. -
Wipe and rest
After 20 to 30 minutes, wipe away any excess. Leave the board flat or on its side for another 8 to 12 hours before using it again.
How often should you oil a Moso bamboo kitchen board?
The more often you use and wash your chopping board, the more frequently it will need oiling. As a simple guide:
- Daily use for meat and vegetables: oil every 4 weeks.
- Several times a week: oil every 6 weeks.
- Occasional use as a serving or cheese board: oil every 2 to 3 months.
If the surface looks dry, feels rough, or water no longer beads on the surface, it is time to re oil. Our full range of bamboo and acacia kitchen boards is pre treated, but regular care will keep them looking and performing well for years.
Deer & Oak bamboo chopping boards and oil compatibility
All Deer & Oak bamboo chopping boards are made from high quality, sustainably sourced Moso bamboo. They are designed to be eco friendly, durable and kind to your knives. Every board is compatible with food grade mineral oil and board conditioners.
Here is how our main bamboo models compare, along with a couple of acacia options if you prefer a traditional hardwood kitchen board.
| Product | SKU | Size (cm) | Weight | Material | Typical use | Price |
|---|---|---|---|---|---|---|
| Large Bamboo Board | DNO-BCB-LG | 45x35 | 1.8 kg | Moso Bamboo | Daily prep, family meals, carving joints | £34.99 |
| Medium Bamboo Board | DNO-BCB-MD | 38x28 | 1.2 kg | Moso Bamboo | Smaller kitchens, fruit and veg | £24.99 |
| Carbonised Bamboo Board | DNO-CBB-LG | 45x35 | 1.9 kg | Carbonised Bamboo | Serving, charcuterie, dark finish | £39.99 |
| Bamboo Double Pack | DNO-BCB-2PK | 45x35 + 38x28 | 3.0 kg | Moso Bamboo | Separate boards for meat and veg | £49.99 |
| Large Acacia Board | DNO-ACB-LG | 45x35 | 2.1 kg | Acacia Wood | Heavier duty chopping and serving | £44.99 |
| Medium Acacia Board | DNO-ACB-MD | 38x28 | 1.5 kg | Acacia Wood | Everyday prep in smaller spaces | £34.99 |
Every board in this table can be maintained with the same simple regime: food grade mineral oil every few weeks, with an optional wax conditioner every couple of months.
Product problem pairing: which Deer & Oak board for your kitchen?
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Problem: You cook for 3 to 6 people most nights and need a solid, eco friendly chopping board.
Solution: Large Bamboo Board DNO BCB LG at 45x35 cm and 1.8 kg. Big enough for joint carving and family prep, light enough to move easily. Maintain with mineral oil every 4 weeks. -
Problem: You want separate boards for raw meat and vegetables.
Solution: Bamboo Double Pack DNO BCB 2PK with 45x35 cm and 38x28 cm boards. Use one for meat, one for fruit and veg, oil both with the same food grade mineral oil. -
Problem: You like a darker serving board for cheese and charcuterie.
Solution: Carbonised Bamboo Board DNO CBB LG at 45x35 cm and 1.9 kg. The rich colour pairs well with wax conditioners, which you can apply every 2 to 3 months after oiling. -
Problem: You prefer the feel of hardwood but still want simple oil care.
Solution: Large Acacia Board DNO ACB LG at 45x35 cm and 2.1 kg. It uses the same food grade mineral oil routine as bamboo, so your care products work across all boards.
Who this is for
Ideal for...
- Home cooks who want a clear answer to what oil to use on a bamboo chopping board.
- People who own Moso bamboo or carbonised bamboo kitchen boards and want them to last 5 to 10 years.
- Eco conscious buyers who like sustainable materials but still want low maintenance care.
- Anyone choosing between bamboo and acacia boards and wanting one simple oiling routine for both.
Not recommended for...
- Those who never want to oil a board at all and prefer plastic or glass chopping surfaces.
- People who insist on using olive oil or other cooking oils for board care despite the risk of rancidity.
- Commercial kitchens that need heavy duty plastic boards for strict colour coded systems.
- Anyone wanting a dishwasher safe chopping board, as bamboo and wood should always be washed by hand.
FAQ
Q: Can I use olive oil on my bamboo chopping board?
A: It is not recommended. Olive oil and other cooking oils can turn sticky and rancid within a few weeks, which leads to unpleasant smells and can stain the surface. Food grade mineral oil stays stable and is much safer for long term use on a bamboo cutting board.
Q: How often should I oil my Deer & Oak Moso bamboo board?
A: For daily use, oil your board roughly every 4 weeks, and for lighter use every 6 to 8 weeks is usually enough. If the surface looks dry, feels rough, or stops beading water, give it a fresh coat of food grade mineral oil.
Q: Do I need a different oil for carbonised bamboo boards?
A: No, carbonised bamboo such as our 45x35 cm carbonised board can be treated in exactly the same way as natural Moso bamboo. Use food grade mineral oil as your main treatment and optionally add a wax conditioner every couple of months for extra sheen.
Q: Are Deer & Oak boards pre oiled, or do I need to oil them before first use?
A: Deer & Oak bamboo and acacia boards arrive lightly pre oiled so you can use them straight from the box. After the first 3 to 4 weeks of regular use, we recommend giving the board a full oiling with food grade mineral oil to keep the surface protected.
Closing recommendations and where to buy
If you want a simple, reliable answer to what oil to use on a bamboo chopping board, choose food grade mineral oil and apply it every 4 to 6 weeks. Pair that with a well made Moso bamboo board and you will have a stable, eco friendly kitchen board that can serve you for up to a decade.
For a single all rounder, we suggest the Large Bamboo Board DNO BCB LG at 45x35 cm and 1.8 kg, which is ideal as your main chopping surface. If you prefer a set, the Bamboo Double Pack DNO BCB 2PK gives you both 45x35 cm and 38x28 cm boards so you can separate raw meat and vegetables while using the same oiling routine on both.
You can explore our bamboo and carbonised boards on Amazon, including the carbonised bamboo board in the UK and the bamboo double pack for British kitchens. For the full range, including acacia options that use the same oil care, visit our bestselling chopping boards collection on the Deer & Oak website.