If you want your wooden chopping board to last 5 to 10 years instead of just 12 to 18 months, you should oil it every 4 to 6 weeks. Oiling a wooden chopping board protects it from water, stains and cracking, keeps it more hygienic for food prep and helps it stay flat and smooth under your knife.
Why oil a wooden chopping board in the first place?
Wood is naturally porous. Every time you rinse your kitchen board, water soaks into those tiny pores. Without oil, the board swells when it is wet and shrinks as it dries, which leads to warping and hairline cracks. These cracks can appear after as little as 6 months of daily use if a board is never oiled.
When you apply a food safe oil, it soaks into the grain and fills those pores. This creates a water resistant barrier that helps your chopping board:
- Absorb up to 50 percent less water
- Resist deep staining from beetroot, turmeric and meat juices
- Stay flatter for longer, even on a hot, busy worktop
- Feel smoother and kinder to your knife edge
At Deer & Oak we pre oil boards like our Large Bamboo Board DNO BCB LG so they arrive ready for use, but regular top ups at home keep that protection working for years.
How oiling improves hygiene on a wooden cutting board
A dry, cracked board is harder to clean properly. Tiny splits can trap raw chicken juices or onion fibres, even after washing. Oiling reduces these rough areas so your cloth and hot soapy water can actually reach the surface.
Several studies have shown that wood already has natural antibacterial properties. Oiling does not remove this, it simply helps the board dry more evenly. A board that dries within 3 to 4 hours instead of sitting damp overnight is less likely to harbour unwanted smells or bacteria.
If you regularly cut raw meat, fish and cooked foods on the same kitchen board, this is especially important. Many Deer & Oak customers keep a dedicated pre oiled board, such as our carbonised bamboo chopping board, for meat and a second board for fruit, bread and garnishes.
How often should you oil a wooden chopping board?
For most home kitchens, oiling every 4 to 6 weeks is enough. If you cook daily and hand wash your board several times a day, you might prefer every 3 to 4 weeks. A simple rule of thumb is this:
- If the surface looks dry or feels slightly rough, it is time to oil
- If water no longer beads on the surface and instead soaks in, it is time to oil
New boards usually need 2 to 3 coats in the first week, then a regular monthly top up. Deer & Oak boards such as the Large Bamboo Board 45x35cm are pre oiled, so you can skip the first stage and simply maintain the finish.
What oil should you use on a kitchen board?
For a wooden chopping board you should always use a food safe oil that will not go rancid. The two most practical choices are:
- Food grade mineral oil also called chopping board oil, clear and odourless
- Specialist board conditioners usually a mix of mineral oil and natural waxes
Avoid standard cooking oils like olive, sunflower or rapeseed. These can turn sticky and smell unpleasant within a few weeks. For our bamboo and acacia boards, we recommend a clear food safe mineral oil, applied in a thin, even layer.
Step by step: how to oil a wooden chopping board
Oiling a kitchen board takes around 10 to 15 minutes of hands on time, plus overnight drying. Here is a simple process that works for bamboo, acacia and other hardwoods.
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Wash and dry the board
Clean your chopping board with hot, mildly soapy water. Rinse well, then dry with a towel. Let it air dry upright for at least 1 hour so the surface is completely dry. -
Apply the oil
Pour about 1 to 2 tablespoons of oil onto a 45x35cm board. For a smaller 38x28cm board, 1 tablespoon is usually enough. Use a lint free cloth or paper towel to spread the oil over every surface, including the sides and any juice grooves. -
Let the oil soak in
Leave the board lying flat for 20 to 30 minutes. If any areas look dry, add a few more drops of oil and rub in again. -
Wipe off the excess
After at least 30 minutes, buff the surface with a clean cloth to remove any unabsorbed oil. The board should feel silky, not greasy. -
Rest overnight
Stand the board upright and allow it to cure for 8 to 12 hours before using. This helps the oil settle evenly into the grain.
For a very dry or brand new board, repeat the process 2 or 3 times in the first week. This creates a deep protective layer, which is exactly what we do on our pre oiled bamboo and acacia board sets.
How oiling prevents warping and cracking
One of the most common complaints about wooden chopping boards is that they start to bow or twist. This usually happens because one side of the board absorbs more water than the other. Oiling slows that water uptake so both sides expand and contract more evenly.
On a large board like the Large Acacia Board DNO ACB LG which measures 45x35cm and weighs 2.1kg, even a small amount of uneven moisture can create a noticeable wobble. Regular oiling, combined with drying the board upright, can cut the risk of warping by a very significant margin over the first 2 to 3 years of use.
Cracks and splits usually begin at the edge. By making sure you oil the sides of your kitchen board, not just the top, you protect those vulnerable areas too.
Product comparison: choosing an oiled wooden chopping board
If you are deciding which Deer & Oak cutting board to bring into your kitchen, size, weight and material all matter. Heavier boards move less on the worktop. Bamboo is slightly lighter and more moisture resistant, while acacia offers a rich, warm grain and a little more heft.
| Product | SKU | Size (L x W) | Weight | Material | Typical use | Price |
|---|---|---|---|---|---|---|
| Large Bamboo Board | DNO-BCB-LG | 45x35cm | 1.8kg | Moso Bamboo | Daily family prep, bread, veg, carving | £34.99 |
| Medium Bamboo Board | DNO-BCB-MD | 38x28cm | 1.2kg | Moso Bamboo | Smaller kitchens, fruit, herbs, garnishes | £24.99 |
| Carbonised Bamboo Board | DNO-CBB-LG | 45x35cm | 1.9kg | Carbonised Bamboo | Serving, charcuterie, meat and veg prep | £39.99 |
| Large Acacia Board | DNO-ACB-LG | 45x35cm | 2.1kg | Acacia Wood | Showpiece board, carving joints, sharing | £44.99 |
| Medium Acacia Board | DNO-ACB-MD | 38x28cm | 1.5kg | Acacia Wood | Everyday chopping in compact spaces | £34.99 |
| Bamboo Double Pack | DNO-BCB-2PK | 45x35cm + 38x28cm | 3.0kg | Moso Bamboo | Separate boards for meat and veg | £49.99 |
Who this is for and who it is not for
Ideal for:
- Home cooks who use a chopping board daily and want it to last at least 5 years
- People who prefer natural materials like bamboo and acacia in their kitchen
- Anyone happy to spend 10 to 15 minutes each month caring for their wooden board
- Hosts who like to use their cutting board as a serving or cheese board as well
Not recommended for:
- Those who always put their kitchen board in the dishwasher
- People who never want to think about maintenance or oiling
- Commercial kitchens that need heavy duty plastic boards for strict colour coding
- Anyone who prefers ultra thin, flexible chopping mats for storage reasons
Frequently asked questions
Q: How do I know when my wooden chopping board needs oiling?
A: Splash a little water on the surface. If it beads up, the board is still protected. If it soaks in within a few seconds and the colour darkens, it is time to oil. You can also run your hand over the board; if it feels dry, slightly raised or rough in places, a fresh coat of oil will help.
Q: Can I use olive oil or vegetable oil on my kitchen board?
A: It is better not to. Olive, vegetable and other cooking oils can oxidise, which makes them sticky and gives off an unpleasant smell over time. A food grade mineral oil or a specialist chopping board conditioner is more stable and will protect your wooden cutting board for much longer without going rancid.
Q: How long should a well oiled wooden board last?
A: With regular oiling every 4 to 6 weeks and gentle hand washing, many wooden boards will last between 5 and 10 years. Heavy daily use with sharp chef knives may leave knife marks over time, but the board will stay safe, flat and hygienic if it is kept oiled and never soaked or dishwashed.
Q: Do I need to oil both sides of my chopping board?
A: Yes, you should always oil both faces and all four edges. If you only oil one side, the board can absorb more moisture from the other side, which increases the risk of warping. Treating every surface equally helps the board expand and contract evenly, which keeps it flatter on your worktop.
Choosing the right oiled wooden board for your kitchen
If you are looking for a reliable, pre oiled wooden chopping board that is ready to use on day one, Deer & Oak boards are designed for exactly that problem. They arrive already saturated with food safe oil so you do not have to spend hours building up the first layers yourself.
For most households, the Bamboo Double Pack DNO BCB 2PK is the most practical choice. You get one 45x35cm board and one 38x28cm board, with a combined weight of 3.0kg, so you can keep one for raw meat and fish and the other for bread, fruit and vegetables. If you prefer a darker finish, our Carbonised Bamboo Board in 45x35cm offers the same protective oiling with a richer colour.
To explore the full range, including acacia sets and butcher style boards, visit our bestselling chopping boards page or browse all Deer & Oak wooden kitchen boards. Choose a size that fits your worktop, keep it oiled every few weeks and your board will reward you with years of steady, reliable service.