If you take care of it properly, wooden chopping boards can last for years and years. Overlook it, over time, it will dry out and split, absorb stains, scratch more easily, and retain bacteria. To keep the cutting board in its best condition, seal it once a month with oil. Some oils, such as linseed oil and tung oil, harden the wood and seal it from the inside; other oils only penetrate the surface of the wood, including walnuts and mineral oil. Beeswax is also a viable option.
Apply the oil of your choice to the surface of the cutting board. Cover the board with enough uniformity and looseness. Use a lint-free cloth to wipe the wood with oil in the direction of the wood.
Let oil inhale wood. Apply a second coat and wipe in the same way. Repeat this process until the wood becomes saturated and stops absorbing oil.
Wipe excess oil with a paper towel. Repeat this process on the other side of the board. One end was allowed to dry overnight. Wipe again in the morning to remove any remaining excess.
What you need
*If you choose mineral oil, use a food grade variety.
*If you use the cutting board frequently, you may need to reseal the cutting board more frequently each month and wash it regularly with soap because the soap breaks the seal.
Do not use vegetable oil or olive oil to seal the chopping block. These oils rot relatively quickly and may cause the panel to emit an unpleasant odor.