If you want your wooden chopping board to last 5 to 10 years instead of just 1 or 2, you should oil it every 3 to 4 weeks in a normal home kitchen. Regular oiling keeps moisture out, stops cracks from forming and helps your board stay safer and easier to clean.
Why oiling your wooden chopping board really matters
Wood is a natural material that constantly takes in and gives off moisture. Every time you rinse your chopping board, tiny amounts of water soak into the grain. If the board is dry and unprotected, that water can cause warping, raised grain, splitting and staining.
When you oil a wooden chopping board regularly, you:
- Seal the grain so water and food juices sit on the surface instead of soaking in
- Reduce bacteria-friendly cracks by keeping the wood conditioned and less likely to split
- Protect your knives because a well oiled board is smoother and kinder to sharp edges
- Extend the life of the board by years compared with an unoiled board that dries and splits
For Deer & Oak boards that arrive pre oiled, such as our Carbonised Bamboo Board or Acacia sets, regular top ups keep that protection working properly instead of letting it fade away.
How often should you oil a wooden chopping board?
For most home cooks using a board daily, oiling every 3 to 4 weeks is a good rule of thumb. In a very busy family kitchen or light commercial use, every 2 weeks is better. If you only cook a couple of times a week, every 6 to 8 weeks may be enough.
A simple test: drip a teaspoon of water onto the board. If the water beads up, the oil is still doing its job. If it soaks in within 30 seconds, it is time to re oil.
What oil should you use and why?
For food contact surfaces you should only use food safe, non rancid oils. At Deer & Oak we recommend:
- Food grade mineral oil as the main treatment
- Optional beeswax and mineral oil conditioner for extra water resistance
Avoid olive oil, vegetable oil, sunflower oil or nut oils, as these can turn sticky and rancid and leave unpleasant smells in 2 to 3 months. Our boards, such as the 45x35cm Bamboo Double Pack, are pre treated with food safe oil so you can simply maintain the finish with the same type of product.
Step by step: how to oil your wooden chopping board
Oiling a chopping board is quick and straightforward. Set aside 10 to 15 minutes plus overnight drying time and follow these steps:
-
Clean the board
Wash with mild washing up liquid and warm water. Scrub gently, rinse and dry thoroughly with a clean tea towel. Let it air dry upright for at least 1 hour. -
Apply the oil
Pour about 1 to 2 tablespoons of food grade mineral oil onto the surface of a medium board (around 38x28cm). For a larger 45x35cm board, use 2 to 3 tablespoons. Spread it with a lint free cloth or paper towel, working with the grain. -
Oil all sides
Do not forget the edges and underside. A board like our 2.1kg Large Acacia Board benefits from even coverage on every surface to reduce warping. -
Let it soak
Leave the board flat for at least 20 to 30 minutes. For very dry boards, leave it for 2 to 3 hours. If any dry patches appear, add a little more oil. -
Wipe off the excess
Buff the surface with a clean cloth until it feels smooth and almost dry, not greasy. -
Optional wax coat
If you use your board for raw meat, a thin coat of a beeswax and oil conditioner once every 2 or 3 oilings can add extra water resistance.
How regular oiling improves hygiene
Many people worry that wooden chopping boards are less hygienic than plastic. In fact, studies have shown that wood has natural antibacterial properties when it is cared for properly. Oiling supports this by:
- Reducing deep cuts and cracks where food residue can linger
- Helping the surface dry faster after washing, which is less friendly to bacteria
- Making scrubbing more effective because food sticks less to a conditioned surface
On a heavy board like the Deer & Oak Butcher's Block, which often sees raw meat, regular oiling is a practical way to keep the surface easy to clean and less likely to harbour stains and smells.
How oiling protects your investment
A well made wooden chopping board is not a throwaway item. With regular oiling, a quality 45x35cm board can stay in daily use for 5 to 10 years. Without oil, you may see:
- Visible cracks in as little as 6 to 12 months
- Warping that makes the board rock on the worktop
- Deep stains from beetroot, turmeric or meat juices that never fully lift
Spending a few pounds a year on mineral oil is far cheaper than replacing a £34.99 or £44.99 board every couple of years. For example, our Large Bamboo Board at 45x35cm and 1.8kg is designed for long term use when oiled regularly.
Deer & Oak chopping board specifications
To help you pick the right board to care for, here is a clear comparison of some of our most popular wooden and bamboo options. All are suitable for regular oiling with food grade mineral oil.
| Product | SKU | Size (cm) | Weight | Material | Typical Use | Price |
|---|---|---|---|---|---|---|
| Large Bamboo Board | DNO-BCB-LG | 45 x 35 | 1.8 kg | Moso Bamboo | Main family chopping board | £34.99 |
| Medium Bamboo Board | DNO-BCB-MD | 38 x 28 | 1.2 kg | Moso Bamboo | Everyday prep for 1 to 3 people | £24.99 |
| Carbonised Bamboo Board | DNO-CBB-LG | 45 x 35 | 1.9 kg | Carbonised Bamboo | Serving and chopping in darker kitchens | £39.99 |
| Large Acacia Board | DNO-ACB-LG | 45 x 35 | 2.1 kg | Acacia Wood | Heavy duty chopping and carving | £44.99 |
| Medium Acacia Board | DNO-ACB-MD | 38 x 28 | 1.5 kg | Acacia Wood | Daily prep and serving for smaller households | £34.99 |
| Bamboo Double Pack | DNO-BCB-2PK | 45 x 35 + 38 x 28 | 3.0 kg (set) | 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 wooden or bamboo chopping board at least 3 times a week
- People who want a board to last 5 to 10 years with simple monthly care
- Anyone who prefers natural materials like bamboo and acacia in their kitchen
- Those who are happy to spend 10 to 15 minutes every few weeks on basic board care
Not recommended for:
- People who want a completely maintenance free board they can put in the dishwasher
- Very high volume commercial kitchens that need heavy duty plastic boards for strict colour coding
- Anyone unwilling to use food grade oil or who prefers disposable boards
- People who often soak boards in water, as this will undo the benefits of oiling
FAQ
Q: How often should I oil my wooden chopping board?
A: For a board in daily use, oiling every 3 to 4 weeks is usually enough. In busy kitchens you may prefer every 2 weeks, while occasional cooks can stretch to every 6 to 8 weeks. Use the water bead test: if water soaks in quickly, it is time to oil.
Q: Can I use olive oil or vegetable oil on my cutting board?
A: It is better not to. Olive oil, vegetable oil and nut oils can turn sticky and rancid on the board within a few months. Use food grade mineral oil or a dedicated board oil instead, as these stay stable and food safe for much longer.
Q: Do I need to oil bamboo chopping boards as well as solid wood?
A: Yes, bamboo still benefits from regular oiling, even though it is naturally dense and moisture resistant. Oiling every 3 to 6 weeks helps prevent hairline cracks, keeps the surface smooth and maintains the rich colour of boards like our 45x35cm Large Bamboo Board.
Q: Why is my cutting board rough after washing and how does oil help?
A: When water raises the grain of the wood, the surface can feel rough or slightly fuzzy. A light sand with fine paper followed by a coat of mineral oil smooths the fibres and locks in moisture, so the board feels smoother and is kinder to your knives.
Recommended Deer & Oak boards for regular oiling
If you are ready to care for a board properly and enjoy the benefits for years, a well sized wooden or bamboo board is a sound place to start. For most British kitchens we usually suggest:
- Large Bamboo Board (45x35cm, 1.8kg, £34.99) as a generous everyday chopping surface for families
- Medium Acacia Board (38x28cm, 1.5kg, £34.99) if you want a slightly smaller, richly grained hardwood board
- Bamboo Double Pack (45x35cm + 38x28cm, 3.0kg, £49.99) if you prefer separate boards for meat and vegetables
You can browse our full range of boards and sets on the Deer & Oak site at our chopping board collection and board sets page, or pick up individual bestsellers through our curated favourites. With a good board and 10 minutes of oiling each month, your wooden chopping board will stay smooth, safe and ready for many years of meals.