Many home cooks and professional chefs like to use wooden cutting boards in the kitchen. Not only are they more gentle on the blades, but they are also less likely to slip or hate unpleasant microorganisms than plastics. Wooden chopping boards may be more secure, but they may also cost a penny. Treating your cardboard with mineral oil helps protect the cut surface, making it easier to clean and keep the wood looking as good as new.
Purchase mineral oil labeled "food grade" or "USP grade." You can find these edible oils in pharmacies or find them in products that are specifically designed to handle chopping boards or wooden salad bowls.
Wash the cutting board with warm water and mild liquid soap. Rinse the circuit board with warm tap water and wipe dry thoroughly with a clean cloth.
About 1/4 cup of mineral oil is poured into a small pot. Heat the oil on the stove with low heat until you feel the skin temperature. Heating the oil makes it thinner and easier to spread.
Dip a clean cloth or a very fine steel wool pad in warm mineral oil. Rub the oil onto your board in the direction of the grain. Freely coat all surfaces, including the top, bottom and sides.
Allow the oil to soak in wood for about 20 minutes. Wipe off excess oil with a clean, dry cloth. The treated cutting plate was left for about 6 hours to allow it to oxidize and harden.
Repeat this process until your cutting board does not absorb more oil. Polish the wood with a soft cloth until it shines.
What you need
*Mild liquid soap
*Very good steel wool pad, optional
*Grease your chopping board once a month or start to look dry and boring anywhere. If you live in a very dry climate, you may need to oil twice a month.
*Clean the cutting board after each use. Immediately wipe the wet place with a clean towel.
*Do not immerse the wooden cutting board in water or pass it through the dishwasher. Excessive moisture can cause the wood to expand, soften the glue and loosen the joints.
*Do not use plant-based cooking or animal oils, such as canola, walnut, lard, or olive oil, to treat the cutting board. These oils will spoil over time and make the cutting surface unhygienic.