The Local Wood’s Cutting & Chopping Board Oil, is a type of oil used to maintain and protect wooden Cutting & Chopping Board, butcher blocks, and other wooden kitchen utensils. The primary purpose of using board oil is to prevent the wood from drying out, cracking, and absorbing food odors. Here are some key points about chopping board oil:
Type of Oil:
Mineral Oil: Food-grade mineral oil is a common choice for treating cutting boards. It is colorless, odorless, and tasteless.
Coconut Oil: Using coconut oil as a chopping board oil is a popular and natural.
Application:
Apply the oil to a clean and dry cutting board.
Use a soft cloth or a brush to spread the oil evenly over the entire surface of the board, including the sides.
Allow the oil to penetrate the wood for a few hours or overnight.
Frequency:
How often you should oil your cutting board depends on usage. In general, it’s recommended to oil wooden boards every few weeks or whenever they start to look dry.
Storage:
Store cutting boards in a dry and well-ventilated area to prevent moisture buildup, which can lead to warping and cracking.
Cleaning:
Clean your cutting board with mild soap and warm water. Avoid using harsh chemicals or putting it in the dishwasher, as this can strip the board of its protective oil.
Maintenance:
Regularly inspect your cutting board for any signs of wear or damage. Sand down any rough spots, and reapply oil as needed.
Purpose:
Board oil helps to seal the wood, preventing it from absorbing liquids and odors. It also provides a protective barrier against bacteria.
Always follow the manufacturer’s recommendations for the specific type of chopping board oil you are using. Additionally, make sure the oil you choose is labeled as food-grade to ensure it is safe for contact with food surfaces.
