"Seasoning" That Wooden Cutting Board

Wiping it clean before 'seasoning' with oil

There's nothing like using a wooden chopping board for cutting meat and vegetables. I like how it has 'character' - those shades of brown and crooked lines. It holds well and isn't slippery. Having a good grip on things when I'm doing some major chopping and slicing is important to me.

I also own a couple of white plastic cutting boards but don't feel the same exhilaration, and use it only to slice bread, cakes, fruit, the sort. This is just me.

When it comes to cutting boards, I believe it's always important to use what works for us because it makes us feel more confident with the knife.

A wooden cutting board requires some care. To keep it from cracking out of dryness and prevent it from mold, it is important to 'season' it with oil. Not just any oil though!

I learned from various articles on the net that regular cooking oil such as vegetable oils and olive oils are a no-no because it will turn rancid. Best to go for walnut oil or almond oil (if you're not allergic to nuts), or food grade coconut oil. Some recommend using food grade mineral oil with beeswax.

I'm more comfortable with something like coconut oil. So, that's what I'm going with.

There are various advice on how to oil a wooden cutting board. I like things simple so I go with rubbing oil all over the board with a clean cloth, waiting some hours and oiling it again. If I'm not satisfied with the results (say it looks too dry), I repeat the process. Then, I'm done.

However, if you prefer something more thorough, here are some articles you can read:

- How to care for a wooden cutting board | MNN - Mother Nature Network

- Cutting Boards - Chopping Blocks - Butcher Blocks | What's Cooking America

- How to Maintain a Wood Cutting Board: 5 Steps - wikiHow