I did not pre-treat my new wooden cutting board, can I still do this properly?

Question

I have already used it for a week to cut vegetables.

Answer 1

yes

Cutting boards should be treated when they start looking dry to prevent cracking. A standard recommendation is 5-7 times a year, or as needed.
here is some helpful info

Sanitation with cutting boards is delicate, because bacteria can reside in grooves produced by cutting, or in liquids left on the board. For this reason, it is often advised to cut raw meat on separate cutting boards from cooked meat, vegetables or other foods.

A very dilute Bleach solution is best for disinfecting cutting boards.

Wood boards should never be placed in the dishwasher, or left immersed for long periods, as the wood or glue may be affected.

A light food grade Mineral oil is a good preservative for wooden cutting boards as it helps keep water from seeping into the grain. Alternatively, one may also use a food grade drying oil such as poppyseed oil, tung oil or linseed oil. The first two dry much faster than linseed. Note that most commercially available linseed and tung oil are not “food grade” as they contain metallic driers. In general, edible savory vegetable or olive oils are not recommended because they tend to go rancid, causing the board to smell and your food to pick up the rancid taste
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When heavily or deeply scored, wood or plastic cutting boards should be resurfaced as scoring can harbor excessive bacteria, or mildew in the case of plastic boards. Wood can be easily resurfaced with various woodworking tools, such as scrapers or planes. Sandpaper is to be avoided however, as it leaves residual abrasives in the surface, which will dull knives. Resurfacing a plastic cutting board is more difficult and it is recommended to just go out and buy another one.

Answer 2

~~I learned wooden boards actually are safer to use for cutting raw poultry. Something in the wood. However, still not trusting the info-I scrub mine with hot soapy water after I spray a diluted bleach solution on it. Just let the solution set a minute or two, then take a dish brush add your soap and scrub well. Rinse well with hot water. Never had a illnesses so it does work!~~

Answer 3

Cutting boards should be oiled often to prevent the wood from drying out, and allowing meat juices form penetrating. I suggest that you scrub the board well with soap and water and let dry completely. Then apply a heavy coat of mineral oil and let it soak for several hours. Wipe off any excess and buff to insure all non-absorbed mineral oil is removed.

Answer 4

No problem. Just wash it well, using water as hot as you can stand, dry thoroughly, and when completely dry, oil using sunflower oil with about 5% added rosemary oil, which not only smells nice, but is antiseptic. This mixture can be repeated every few months or so, if needed, and it doesn't affect the food you chop on the board.

Answer 5

I do not think you will have a problem ~~