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February 29, 2012

How to Oil Your Cutting Board

Comments (5)

Oiling your wood cutting board every 6 months or so will prolong the life of your board and prevent it from cracking. Use mineral oil or an oil that is labeled “food safe”.  Pour a small amount of oil onto a clean, dry cloth or paper towel and rub in evenly with the grain of the board. Let it dry for an hour and then wipe up any excess oil with another dry cloth.

Posted by do it Delicious
Category: Tips and Tricks

5 comments, add yours below

Kate on March 7, 2012 at 10:38AM wrote:

Hey Jessica,
How do I properly clean my cutting board?  I want to be able to cut onions and garlic, and then be able to cut fruit (at a different time) without it tasting funny.  Help!


 

Rachel - De Ma Cuisine on March 19, 2012 at 3:20PM wrote:

I have been using olive oil, since it’s what I have on hand. Not sure if that’s a good thing to use, but I figure it’s better than not oiling them at all. I may be wrong. :)

Kate - You didn’t ask me, but I’ll share what I do. I have one cutting board with an X on the bottom, and that’s where onions and garlic are allowed. :)


 

Connie on March 26, 2012 at 5:16PM wrote:

Hi Jessica,
What is your take on plastic and/or glass cutting boards… Are they food safe?
I use them all, and I figure, as long as I wash them thoroughly after each use, I’m keeping harmful bacteria away.
Thank you for your input!


 

Brenda on April 6, 2012 at 8:06AM wrote:

Hi Jessica!  I love your recipes.  They are helping me with my daughter who is currently borderline diabetic….she is only 11.  I am wondering if there is a list of calorie counts on your recipes?  Thank you!


 

Nike Requin on April 18, 2012 at 7:23PM wrote:

keeping harmful bacteria away.


 

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