What can you use on a wooden cutting board to keep it from drying out?

Answer 1

Don't use olive oil or vegetable oil as they turn rancid, then you have a stinky cutting board. Use mineral oil. It's available for just this purpose from better kitchen stores. Use daily for the first week, then taper off. Wipe it on, let sit a few mintues then wipe off. Never let water stand on your board also no soaking. Periodically....every few months, wipe down with mineral oil. It's a good idea to have separate cutting boards......meat board (actually they should be plastic) , veggie and fruit board and bread board.

Answer 2

Use mineral oil. After cleaning the board with soapy water, let it dry overnight (so the oil can soak in when applied)and then pour a little mineral oil on and rub in with a clean dry cloth. Wipe off the excess oil when you are done, you don't want the board to be oily to the touch.
The main benifit of using mineral oil over a vegitable-based oil is that the mineral oil will not spoil, smell, and does not promote mold growth.
Oil the board every two or three months (more if you wash it a lot). Remember to use a seperate board for cutting up raw meat and fish, perferably someting plastic or pyrex so it can be throughly disinfected each time.

Answer 3

I disagree with Bonno... wood has some natural antiseptic properties not shared by plastic & other cutting mats. Just make sure you don't cut foods that will be eaten raw after you cut raw meat (if it's all getting cooked together then it doesn't matter because the germs will all get cooked away). Most people will tell you, I think, that you shouldn't use strong cleaning solutions on your wooden cookware--thoroughly rinsing is usually best.

I also like to keep a separate small board for onions and garlic, so you don't have to worry about smelling up your favorite board.

Answer 4

pour some olive or vegitable oil on a cookie sheet (lipped) and let it sit in oil for a couple of hours. Flip it over and let the other side soak. Do that every month or two and it will keep the cutting board wood protected.

Answer 5

The treatment most recommended is mineral oil because it won't go rancid. It comes in a food grade for use in the kitchen on all wooden utensils.
http://www.ehow.com/how_3158_clean-wooden-cutting.html

Answer 6

some sort of edible oil, but wood harbors germs, & wash with a clorx solution after each use & brfore the oil

Answer 7

check your home improvement store but I believe linseed oil is what you use on salad bowls.this will work on your cutting board as well.