Which oil for a wooden cutting board?
For a wooden cutting board you use a thin, odourless oil that is suitable for contact with food. Grapeseed oil and mineral oil are the usual choices. Ordinary kitchen oils such as olive oil or sunflower oil we would advise against, and boiled linseed oil does not belong on a cutting board.
Oil keeps the wood supple, stops it from drying out and makes moisture soak in less quickly. But not every oil in the kitchen cupboard is suitable for that. Here are the options side by side.
The options compared
| Oil | Suitable? | Why |
|---|---|---|
| Grapeseed oil | Yes | Plant-based, thin, odourless, soaks in well |
| Mineral oil (paraffin oil) | Yes | Odourless and widely used, but made from crude oil |
| Olive oil, sunflower oil | Better not | A smell and taste of their own, and in a thick layer they can start to smell rancid |
| Raw linseed oil | With care | Dries very slowly, stays sticky for a long time |
| Boiled linseed oil, furniture oil | No | Often contains driers that are not meant for contact with food |
Grapeseed oil
Grapeseed oil is a thin, light oil that soaks into the wood well. It is odourless, so after oiling you taste nothing of it on your bread or your vegetables. Because it is plant-based, it suits a natural product like a wooden board. What matters is that you apply it thinly and wipe off the excess after a few hours. Then no layer is left sitting on the surface.
TheWootz board oil is 100% grapeseed oil, with nothing added, in bottles from 20 to 500 ml.
Mineral oil
Mineral oil, also known as paraffin oil or white oil, is the classic in professional kitchens. It is odourless, food-safe in the right grade and cheap. The drawback is that it is made from crude oil. Anyone who would rather have something plant-based on their board therefore goes for grapeseed oil.
Olive oil and other kitchen oils
It seems obvious: the bottle is already sitting on the worktop. Still, it is not a good idea. Olive oil and sunflower oil have a smell and taste of their own, and a layer that does not soak in properly can start to smell rancid over time. You notice it on your board, and in the end in your food.
Linseed oil
Raw linseed oil dries to a hard layer, but that takes a long time: days to weeks. Until then the board stays sticky. Boiled linseed oil dries faster because it contains driers, and those are exactly what does not belong on a surface you cut food on. Fine for garden furniture, not for a cutting board.
Oil and beeswax
Oil soaks into the wood. Beeswax stays on top and forms a thin layer that keeps moisture out. So the best order is: oil first, let it soak in, then a thin layer of wax and buff it off. For day-to-day care oil is enough; wax is an extra layer for boards that get wet a lot.
How much oil do you need?
About 20 ml each time, twice a month. For one board that comes to some 40 ml a month, so a bottle of 250 ml lasts about six months. How to apply the oil exactly, you can read in How to care for a wooden cutting board.
Frequently asked questions
Can I use olive oil if I have nothing else?
Once is no disaster, but do not make a habit of it. Apply it very thinly and wipe off the excess well.
Is grapeseed oil suitable for bamboo and oak?
Yes. Grapeseed oil works on every type of wood, from beech and oak to acacia and bamboo.
Do I have to let the oil soak in before I use the board?
Yes, 4 hours. Then wipe off whatever has not soaked in.
Is oiling a board with a juice groove any different?
No, but mind the groove. With a brush you work the oil into it as well, where a cloth cannot reach properly.
