Pure Tung Oil ranks high on the list when you want to know how to treat wood charcuterie boards. Also known as chinawood oil, this all-natural finishing oil is FDA approved for food contact and contains no VOCs, heavy metals, additives or distillates for added peace of mind.
Treat your board with mineral oil a few times per month
To treat your wood cutting board, use a dry, clean rag and rub enough oil to coat the board's surface on all sides (not just the top and bottom). Give the entire wood cutting board to a mineral oil treatment a couple of times per month.
If you don't oil it, it'll eventually dry out and crack.” When you first get a wooden cutting board, clean it and—just as you might a cast-iron skillet—season it, coating it with a thin layer of mineral oil or any other food-safe oil (I use veggie), pushing the oil into the board with a cloth or paper towel.
Mineral oil for cutting boards is the best option to care for your wood cutting board and make sure it doesn't absorb water. Just be sure to choose a mineral oil that is labelled as food-safe or food-grade.
It's not necessary to let the wax soak into the board. We recommended you oil your cutting board every month or when dry to the touch. Board cream should be applied at the same time as oiling.
All walnut pieces need a good regular dusting. It's best to avoid commercial cleaners. These can leave residue on lacquered wood or damage oil and wax finishes. Oil finished furniture does best with the application of natural linseed oil once a year.
On new or raw wood surfaces, like cutting boards and butcher blocks, make sure to oil them with Cutting Board Oil. To properly oil new wood surfaces, apply at least 2 coats and let each coat soak in for at least an hour. For thick surfaces apply 3-4 coats.
What Not to Use on a Cutting Board. You should not use any type of cooking oil on your board, such as olive oil, vegetable oil, or regular coconut oil, because they will go rancid. Also keep in mind that excess moisture is bad for wood. Never soak your cutting board or let it sit in water for extended periods.
Olive oil, corn oil, and sunflower oil, should never be used to maintain a cutting board or butcher block. These oils experience rancidification – a process that yields a rank smell and unpleasant taste. As a cutting board touches your food, substances that can turn rancid should be avoided.
Can I use olive oil on wood furniture? Yes, you can. Use a cloth to work the oil into the wood grain, rubbing back and forth. When the wood has absorbed the oil, leave it for ten minutes then wipe the excess off with a clean cloth.
If you like the look of an oil finish, consider trying tung oil varnish. This finish gives walnut a dark yet warm color, and if you choose to apply it by wet-sanding, this too can fill the grain as above.
Before you apply any oils or waxes to your board, make sure it's clean. Wash it with soap and water and allow to air dry or wipe dry. Using a soft, lint-free cloth (e.g. a microfiber towel, an old tshirt), dip into the oil and apply or pour a small amount onto the surface and buff the oil into the wood.
If some parts of your board look lighter or duller than other parts, this may be a sign that it needs to be oiled. You can also sprinkle some water on the surface — if the water spreads or is absorbed into the wood, you have a very dry cutting board on your hands.
Rinse the cutting board and dry it with a cloth or paper towel. It is important that the board is well dried before oiling. The oil will be absorbed better that way.
We recommend using tung oil for walnut. This type of oil will darken the grain, enhancing and protecting the wood.
Tung oil varnish is a highly popular oil-based finish for walnut that offers excellent durability and water resistance, while simultaneously enhancing the natural beauty of the wood without significantly altering its hue. This type is chosen by many as the best oil finish for walnut.
Tung oil is ideal walnut finish; it gives an attractive dark brown lustre to the wood grain. Walnut has open, porous grain structure that requires multiple coats of tung oil to fill and achieve a smooth, even finish.
A: As you've discovered, Chuck, any natural oil that won't go rancid works fine, including walnut, linseed (not the "boiled" variety), or extra virgin olive oil. Although mineral oil is derived from petroleum, the food-grade version proves popular because it's colorless, odorless, flavorless, and inexpensive.
Like a hungover coworker on a Wednesday morning, the wood needs hydration. Let the cutting board oil soak into the wood for at least three hours. Leave it on its edge to dry just like before.