A good cutting board is an essential kitchen tool and worth the investment if you plan to do a lot of cooking. I love this particular board because it's huge - I can chop veggies for an army and still have room to spare. I use this board daily, and I want to keep using it for years to come, so I take good care of it. It's really easy - let me show you how.
Ta-da... enter the cheapo bottle of Mineral Oil - I find it in the pharmacy. DON'T ever use cooking oils, they will eventually turn rancid, but mineral oil won't and it's perfectly safe to be used in and around food prep areas.
You can also purchase beeswax/mineral oil concoctions - they smell great, but they cost a lot more.
So anytime your board starts to look a little dry, just schmear a layer of mineral oil on.
If your board soaks it all up immediately, you'll need another coat or two. My board is cherry and walnut... the cherry is thirstier than the walnut, so I usually do two coats.
Let it sit for a couple of hours, then wipe away the excess and buff. That's it. That water droplet won't penetrate - the board is sealed and protected.
- Keep your board dry
- Don't soak your board in water
- Store your large boards flat to minimize warping
- Don't slice bread or fruit on a board you use for onions/garlic
- When your board starts to look a little dry, repeat the process again.
Enjoy your cutting boards!