How should I treat a wooden chopping board???

[Kermit power]

Afternoon All,

We've had a new kitchen fitted, including wooden work surfaces. There was plenty left over, so the fitters have kindly cut some to size to give us small, medium and large matching chopping boards.

Question is, what, if anything, should I put on the chopping boards to preserve them? I've used Danish Oil on the worktops, but I can't imagine you'd want that on the chopping boards, as it would presumably get transferred to food when cutting?

[Kermit power]

Thanks. Sounds like a perfect use for the Costco cheap as anything 5 litre filipo berio stuff!

[Kermit power]

uncinqsix said:

Do not use olive oil - It will go rancid and will generally not be very durable. The stuff to use is a clear, non toxic mineral oil. It's called "medicinal paraffin oil" here in NZ, but not sure what it's called in the UK. I saw some in Ikea (in the kitchen section) when I was over there, so that would probably be the best place to start.

Are you sure about that? If pdV6 has made it to 10 years without problems using olive oil, that's good enough got me...