By ANDREW HOUSMAN
When Cleaning Wood Cutting Boards, Stay Distant From Cooking Oils
It’s crucial to keep wood cutting boards away from water or other liquids that can damage or compromise the absorbent surface, and oils are perfect for a sleek layer of protection.
However, cooking oils aren’t meant for the job. Varieties like vegetable, peanut, and olive oils are liquid fat, so they’ll eventually turn rancid and make your cutting board reek.
That said, highly refined bottles of mineral oil, specifically ones that don't contain any carcinogenic chemicals or fat that can degrade, can work well.
These bottles usually have labels that define the product as "food-grade mineral oil," "white mineral oil," or just, "cutting board oil."
Both water exposure and dryness can bend and warp wood, eventually cracking or breaking it. Mineral oils can effectively shield it from water damage and keep it moisturized.
You can mix mineral oil with beeswax or use fractionated coconut oil for the job too. Any of these can protect the wood from staining and sanitize it against bacteria that can rot.
A monthly coating of oil after your usual cleaning should keep your cutting board in shape. Swab a layer with a clean towel or your hands, and let it dry for at least three hours.