The crucial step that prevents your wooden cutting board from drying out
A wooden board requires care such as disinfecting it after cutting meat and cleaning both sides, and greasing it helps prevent it from drying out, cracking, or warping.
Knowing which utensils to use and how to care for them extends their lifespan. With wooden cutting boards, warping can be prevented with proper washing and drying techniques, but there's one step that's often forgotten: oiling them.
Oiling a cutting board isn't usually a priority among so many other tasks, like sharpening knives or seasoning cast iron pans. However, daily use and washing dry out the wood, causing cracks and chips. Harsh cleaners, such as bleach, or soaking it in water can warp or crack it, and oiling helps prevent that damage.
Oiling also helps prevent bacterial growth. Surprisingly, wood turns out to be a safer option than plastic for inhibiting bacterial proliferation, and a well-oiled board seals porous areas.
The oil used is not cooking oil, but a food-grade mineral oil. There are also creams for wood boards, and you can use beeswax or linseed oil. You can even combine them: the oil helps the wood penetrate better, while the wax acts as a protective barrier.
If the board is new, it's best to season it as soon as possible to make it last longer. If it's already been used, it must be clean and dry before treatment. Salt and lemon juice are good for cleaning it thoroughly and removing odors, stains, and residue. Then pour a generous amount of oil, a few tablespoons, until it seems like there's too much. Rub it in with a cloth for a few minutes, remove the excess, and oil both sides. The board should dry upright, not lying on one side. After the first oiling, thinner coats every few months are sufficient.
