If you want your wooden cutting board to last 5 to 10 years instead of just 1 or 2, you should oil it after cleaning once every 2 to 4 weeks. Oiling replaces the natural moisture that washing removes, which stops cracking, warping and deep staining, and it also makes your board easier to clean and less likely to trap odours.
Why oil a wooden cutting board after cleaning?
Every time you wash a wooden or bamboo board, water and washing up liquid strip away the protective oils inside the fibres. If you do nothing, the surface dries out unevenly, which leads to hairline cracks, raised grain and warping. A dry board also absorbs liquids from food up to 3 times faster than a properly oiled board.
Oiling after cleaning solves several specific problems in one simple step:
- Stops cracking and warping: A board that is oiled regularly is far less likely to split along the grain, even at larger sizes like 45x35cm.
- Reduces stains and smells: Oil fills the tiny pores in the wood so beetroot, curry and raw onion are less likely to soak in.
- Makes cleaning quicker: Food sticks less to a smooth, oiled surface, so you spend less time scrubbing.
- Protects your knives: A hydrated board has a little more “give”, so your knife edge does not blunt as quickly.
At Deer & Oak we pre oil boards like our Large Bamboo Board DNO BCB LG and Large Acacia Board DNO ACB LG so they arrive ready to use. With regular re oiling after cleaning, customers typically keep them in daily service for 5 to 8 years.
How to oil a wooden cutting board after cleaning
You do not need any special equipment, just the right oil and a few minutes. Here is a simple routine you can follow every 2 to 4 weeks, or whenever the board looks dry or feels rough.
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Wash the board properly
Hand wash with warm water and a small amount of washing up liquid. Scrub both sides, rinse, then dry thoroughly with a clean towel. Never soak the board in water and never put it in the dishwasher. -
Let it air dry for 30 to 60 minutes
Stand the board upright or on its edge so both sides can dry evenly. This helps prevent warping, especially on larger boards like 45x35cm or butcher blocks. -
Choose the right oil
Use a food safe mineral oil or a dedicated board oil. Avoid olive, vegetable or nut oils, as they can turn sticky and rancid over time. For our bamboo and acacia boards, a light mineral oil works reliably across the full range. -
Apply a thin, even coat
Pour about 1 to 2 teaspoons of oil onto the surface of a medium board (around 38x28cm) or 2 to 3 teaspoons for a large board (45x35cm). Use a soft cloth or paper towel to work the oil across the entire surface, including the sides and juice grooves if your board has them. -
Let the oil soak in
Leave the board flat for at least 20 minutes. For a very dry board, leave it overnight. If any oil is still sitting on the surface after that, wipe it away with a clean cloth. -
Optional: add a wax finish
If you want extra water resistance, you can follow the oil with a thin layer of board wax. This is especially helpful on heavier boards like our 2.1kg Large Acacia Board DNO ACB LG that see a lot of daily chopping.
What happens if you do not oil your board?
Skipping oiling after cleaning might not show immediate damage, but over a few months the problems build up.
- Dry, rough surface: The grain lifts and the board feels “furry”. This can start after as little as 4 to 6 weeks of daily use with no oiling.
- Cracks and splits: Small cracks trap moisture and food particles. On a 45x35cm board, even a 1 mm crack can run 10 to 20 cm along the grain.
- Stubborn stains: Without oil, liquids soak in quickly and can leave permanent marks, especially from beetroot, turmeric or tomato.
- Persistent odours: Garlic and onion smells cling to dry fibres and are much harder to remove.
In short, oiling is a small, regular job that prevents bigger problems later. It is the difference between replacing a board after 18 months or enjoying it for 5 years or more.
How often should you oil a wooden cutting board?
The right frequency depends on how often you use and wash your board, and on the material.
- Daily use (2 to 3 meals a day): Oil every 2 weeks.
- Regular use (a few times a week): Oil every 3 to 4 weeks.
- Occasional use: Oil every 6 to 8 weeks, or whenever the surface looks pale or feels dry.
Bamboo, like our Large Bamboo Board DNO BCB LG, is naturally a little denser than many hardwoods, so it can often go 3 to 4 weeks between oils in a typical family kitchen. Acacia is slightly more open grained, so a 2 to 3 week routine keeps it looking its best if you cook every day.
Product examples: why pre oiled boards last longer
Deer & Oak boards are supplied pre oiled so you start with a well protected surface. For instance:
- Large Bamboo Board DNO BCB LG 45x35cm, 1.8kg, Moso Bamboo, pre oiled at the factory so it is ready for chopping vegetables and bread on arrival.
- Carbonised Bamboo Board DNO CBB LG 45x35cm, 1.9kg, Carbonised Bamboo, with a darker finish that benefits from regular oiling to keep the colour rich and even.
- Large Acacia Board DNO ACB LG 45x35cm, 2.1kg, Acacia Wood, pre oiled to bring out the grain and provide an initial moisture barrier.
Regular oiling after cleaning keeps that factory treatment topped up. Many customers pair our boards with a simple food safe mineral oil and follow the same routine whether they are using a single board or a two board set.
Specifications table: Deer & Oak wooden and bamboo boards
| Product | SKU | Size (cm) | Weight | Material | Typical use | Price |
|---|---|---|---|---|---|---|
| Large Bamboo Board | DNO-BCB-LG | 45 x 35 | 1.8kg | Moso Bamboo | Main prep board for vegetables and bread | £34.99 |
| Medium Bamboo Board | DNO-BCB-MD | 38 x 28 | 1.2kg | Moso Bamboo | Everyday chopping and serving | £24.99 |
| Carbonised Bamboo Board | DNO-CBB-LG | 45 x 35 | 1.9kg | Carbonised Bamboo | Serving and presentation with darker finish | £39.99 |
| Large Acacia Board | DNO-ACB-LG | 45 x 35 | 2.1kg | Acacia Wood | Heavier duty chopping and carving | £44.99 |
| Medium Acacia Board | DNO-ACB-MD | 38 x 28 | 1.5kg | Acacia Wood | Everyday prep and cheese boards | £34.99 |
| Bamboo Double Pack | DNO-BCB-2PK | 45 x 35 + 38 x 28 | 3.0kg | Moso Bamboo | Separate boards for meat and vegetables | £49.99 |
Who this is for and who it is not for
Ideal for...
- Home cooks who use a wooden or bamboo board at least twice a week and want it to last 5 to 10 years.
- People who prefer natural materials and are happy to spend 5 minutes a month on simple care.
- Families who want clear hygiene habits, such as using a separate board for meat and vegetables and oiling them regularly.
- Anyone investing in a heavier board, such as a butcher style block, who wants to prevent cracks and warping.
Not recommended for...
- People who always use a dishwasher and do not want to hand wash or oil boards.
- Commercial kitchens that need fully synthetic, dishwasher safe boards for high volume service.
- Anyone who prefers totally maintenance free equipment and is not willing to oil a board every few weeks.
- Situations where boards are regularly soaked or left wet for long periods, such as shared sinks in busy catering environments.
FAQ: Oiling wooden cutting boards after cleaning
Q: What is the best oil to use on a wooden cutting board after cleaning?
A: The most reliable choice is a food safe mineral oil or a dedicated chopping board oil. These do not go rancid and soak evenly into bamboo and hardwood. Avoid olive, sunflower or nut oils, as they can become sticky and develop off smells within a few weeks.
Q: How do I know when my cutting board needs oiling?
A: After cleaning and drying, look at the surface under good light. If water no longer beads on the surface, the colour looks patchy or the board feels rough to the touch, it is time to oil. Many people find that every 2 to 4 weeks is about right for daily use.
Q: Should I oil both sides of the board or just the top?
A: Always oil both sides and the edges. Treating only one side can cause uneven moisture levels, which encourages warping, especially on larger boards like 45x35cm. A thin coat on all faces keeps the board balanced and stable.
Q: Can I use a wooden board for raw meat if I oil it regularly?
A: Yes, as long as you clean it thoroughly with hot water and washing up liquid after each use and allow it to dry fully before oiling. Many households use a dedicated board, such as one from a bamboo double pack, to separate raw meat from vegetables and bread.
Recommended boards and where to buy
If you are looking for a board that responds well to regular oiling after cleaning, two options from the Deer & Oak range stand out:
- Large Bamboo Board DNO BCB LG 45x35cm, 1.8kg, Moso Bamboo, pre oiled and double sided. Ideal as a main prep board with a simple monthly oiling routine. Available as part of our extra large bamboo range.
- Large Acacia Board DNO ACB LG 45x35cm, 2.1kg, Acacia Wood, pre oiled and suitable for carving and serving. A good match for cooks who like a slightly heavier board and are happy to oil every 2 to 3 weeks.
For households that want separate boards for meat and vegetables, the Bamboo Double Pack DNO BCB 2PK gives you a 45x35cm and a 38x28cm board in one set, both pre oiled and ready for a simple care routine. You can explore the full chopping board collection on our bestsellers page or browse individual styles on our main chopping board collection.
Whichever board you choose, washing by hand and oiling after cleaning every few weeks is the single most effective way to keep it looking good, feeling smooth and working hard in your kitchen for many years.
