How to Oil a Cutting Board: Step-by-Step Guide

Learning how to oil a cutting board properly is the single most important thing you can do to keep a wood board from cracking, warping, or drying out. It takes about five minutes and does not require anything you cannot find at a regular grocery store.

I build cutting and charcuterie boards for a living, and the boards that last decades are almost always the ones with an owner who oils on a schedule rather than only when the wood starts looking rough.

What oil to use, and what to avoid

Food-grade mineral oil is the standard, and for good reason. It is odorless, colorless, and does not go rancid because it is a petroleum product rather than a plant-based oil. Some makers also use a beeswax and mineral oil blend for a slightly more water-resistant finish.

Never use olive oil, vegetable oil, canola oil, or any cooking oil on a board. Those oils are organic and will oxidize over time, going rancid inside the wood grain in a way you cannot simply wipe off. Once that smell sets in, it is extremely difficult to remove.

The step-by-step process

Start with a clean, fully dry board. Pour a small amount of mineral oil directly onto the surface, roughly a tablespoon for a standard-size board, more for a large charcuterie board.

Spread the oil evenly across the entire surface using a clean cloth or paper towel, working it into the grain, the edges, and the end grain if the board has any exposed end grain, since that area absorbs oil the fastest and dries out the fastest too.

Let the oil sit for 15 to 20 minutes so the wood has time to absorb it. Wipe away any oil that has not soaked in with a clean, dry cloth. A board that still feels wet or oily to the touch after wiping has had too much applied, or was not given enough time to absorb it.

Let the board sit out to fully dry, ideally overnight, before putting it back into regular use.

How often to repeat the process

A brand-new board needs oiling several times over the first couple of weeks to build up a base layer of protection. After that, oiling once every 3 to 4 weeks for a board in regular use keeps it protected. A board that only comes out occasionally can go longer, but check the surface periodically. If water no longer beads up on the surface, or the wood looks dry or lightened, it is time to oil again.

This exact routine is what keeps boards like the river-flow walnut and maple charcuterie board and the maple and purple heart charcuterie board looking and performing their best for years, and it applies to any wood board regardless of who made it.

Browse the full board lineup in the shop.

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