The more often a board is cleaned, the more oiling it needs. A board that is seldom used can only need a few oiling’s per year, whereas heavy use in a dry environment can necessitate regular oiling. For most cutting boards, applying oil once a week is appropriate. If you’re wondering how much oil I use, the answer is that it’s never enough. Allow 10 to 15 minutes for the oil to soak into your board. If the board absorbs the oil quickly, apply more to the surface and let it sit for 15 minutes before wiping away any excess oil with a clean paper towel. This procedure will shield your cutting board from moisture and help it last longer.Do you want to learn more? Visit Jan-Pro of San Diego
While olive oil or other vegetable oils are frequently recommended for use on cutting boards, we do not recommend them because they can go rancid. Mineral oil is a good way to avoid this problem, but only use food-grade mineral oil. You may also use one of the many excellent cutting board/salad bowl oils available on the internet or in kitchen shops, which are specifically formulated to preserve wood and meet FDA requirements.
We also produce our own cutting board oil, which is comprised of food-grade mineral oil, beeswax, and a smidgeon of Lemon Essential Oil. Of course, this is our preferred oil, and it’s what we use on all of our cutting boards prior to shipping.
My grandfather’s gifts astound me as a young boy growing up in the small town of Albemarle, North Carolina. I spent many wonderful hours with him in his small shop on Mill Street, watching and asking questions, or just sitting around the old pot belly stove. The only thing that kept me away from his shop were those fresh-from-the-oven yeast rolls that my grandmother baked every day.