Cutting boards are an essential part of any kitchen. It doesn’t matter if you are a seasoned and professional chef or somebody who just cooks a couple of meals a week at home, you absolutely must have a cutting board.
There are many different options from run-of-the-mill from plastic to bamboo all the way up to wooden, and picking the type that’s right for you will depend largely on your own personal preference.
In this article today I’d like to talk about caring for your wooden or bamboo cutting board because this is a very important step that many people skip, especially younger people who don’t have as much cooking experience in the kitchen.
If you use a wooden cutting board or even a bamboo cutting board you must oil it down regularly, especially when the board is still new. This helps keep the board in good shape, keeps the surface cured which will make chopping easier for years to come (and help keep your knife sharp and in good shape) and also helps seal against bacteria and other rancid contamination that may build up from chopping meat and other things as time goes on.
The cutting surface of wood boards (or the chopping board as some people call it) age differently if you don’t seal them. Some people use wax (beeswax or other kinds) but you really should use oil instead. It’s good for your wood cutting board, and its good for you knives too!
When it comes to oil you have many different options and the first thing that most people want to do is run out and buy special wood surface or bamboo oil. The problem is, these are always very expensive. An 8 ounce bottle, which is very tiny, can often run between $10 and $20 and that small bottle won’t last very long.
What many people don’t realize is that you can use regular mineral oil that you can find in any store. I like to buy it in one gallon jugs that generally cost around $8-$10 and will last practically forever.
If, on the other hand, you really want to buy fancy expensive designer brands then check out John Boos mystery oil butcher block oil, or Joyce Chen bamboo wood oil, or snow River wood oil, or totally bamboo, or finally butcher block mineral oil by Ironwood Gourmet. Really they’re all about the same and are mostly the same price (around $10-$20 for 8 ounces); all work just fine.
So how do you oil your board? it’s not really all that hard. First clean the board with regular soap or detergent and then let it dry. Next coat the entire board with oil and let it sit for several hours before you wipe it clean. Make sure the oil soaks into the woods surface before you wipe it clean.
You will need to do that once a week for the first month or so and then generally once a month thereafter. You will know it’s time to re-oil your board when the wood starts to turn lighter in color.
Just be sure that the surface of the board is clean before you oil it. Make sure there are no bits of food on there because this can lead to germs and other contamination that you really don’t want.
Of course, there are other types of cutting boards including your regular plastic cutting board that you don’t need to oil at all and in fact you can just use hot water and soap to clean them or even stick them in your dishwasher; but if you’re using wooden cutting boards then mineral oil is a good way to seal them and make sure they will last for years to come.
A properly cared for wood, bamboo, or butchers block cutting board not only holds up well over time but also becomes a beautiful fixture of your kitchen and adds a touch of style and elegance that you can’t beat.
