Pampering Your Cutting Boards

Let's face it, taking care of wooden cutting boards is most likely not high on the list of things to do for most people. It wasn't until a favorite board we were gifted for our wedding (25 years ago!) cracked in half - prompting me to trash it - that I even thought about maybe taking better care of them.

Not too long ago, we purchased a custom, handmade cutting board from the father of a friend. Immediately, I knew it was time to up my cutting board care game, because not only is the board an investment, but it is beautiful, and so it is important to me to make it last as long as it can.

Now, this may seem basic to a lot of people, but last night when I rolled into my local big box hardware store I was a bit stunned to learn that this info may be new for some of you. I asked the gal working there where I could find cutting board oil, and I pretty much think she thought I had two heads. We did the whole "cutting board oil?"..."yes".. thing a few times before she shrugged off to look it up on the computer. After retrieving it and heading back to the register, she stopped me to tell me she didn't even know that was a "thing" and that she learned something new today. So, if any of you out there are hearing this for the first time - you are not alone.

The best time to oil a board is absolutely when it's new - and it can't be rushed. Letting the oil soak in overnight is a great practice. Sometimes, this step is referring to as "seasoning" the board and it prepares it nicely to battle the juices of whatever you have coming at it.

Boards should be oiled regularly, and how often that happens is going to depend on how often you use them. I can usually see when the board is getting dry, but a quick test can help too. If a few drops of water are soaking in, it's time for some oil.

Boards should be clean of any food debris before you oil them, and food debris should be cleaned off the board as soon as you can after you use them. Don't let boards sit with food on them or soaking in the sink - all of this is not good practice. I'll admit I am guilty of this at times, but I know better and after taking time to share this with you, I resolve to do a better job myself!

You should be using oil specific to this purpose - meaning mineral oil, cutting board oil or any food grade butcher block oil. DO NOT use olive oil or vegetable oil - those types of food oil will rot and turn rancid after time - and if you've ever caught a whiff of rancid oiled cutting board - well, you might as well just toss the whole board into the bin. You will not be cooking and prepping on that!

I've used paper towels and small clean rags to wipe the oil over the board. The idea is to create a thin sheet of oil across the wood surface. I typically oil the front and sides, let it sit for half a day, and then flip the board and do the other side and edges again, leaving overnight. If the board is particularly dry, I sometimes do a second coat. I'll give it a light wipe to get off excess oil before I store the board.

A few things to remember - first, if you wash your board before oiling, make sure the board dries flat. Propping it up on its side increases its chances of warping. Also, make sure it is dry before oiling - unlike your skin (which moisturizing after a shower when skin is still damp locks in moisture) - the cutting board will weaken and fail if moisture is locked in. I'm not a scientist, but wet wood also sounds like a bacterial breeding ground to me - so let's just agree to make sure the board is dry before oiling.

Also - don't try to cheat this and throw your board in the dishwasher - No, no no! The high heat, soap and sustained water contact will kill your board. If your board has food and stains or odors, you can try a light coating of salt and then scrubbing it with a half of a lemon, then a light wash with mild dish detergent and rinse.

And that's it! A pampered, well cared for cutting board is said to protect food from contamination, will help retain knife edges and can double as a rustic serving platter if you're going for that homey feel. It will last years and will look great! And if you really have the energy - you can clean, dry and oil your wooden spoons too! Now we're cooking!