In my kitchen, the answer seems to be, "poorly." And that's really not the answer I'm looking for.

I've got a couple that are very well-used, and in need of some recondition. SF gurus, what do you like to use and how do you use it?

Food-grade mineral oil on my bamboo.

I coat mine with mineral oil, let them sit for a while to absorb it, then wipe it off with paper towels.

I've been using this stuff:
http://www.homedepot.com/p/How...ner-BBC012/202097756

It seems OK. It has a waxy component that stays around after the more liquid component has soaked in or evaporated.

Butcher Block Oil / Food Grade Mineral Oil.

Mrs. Elk uses olive oil.

quote:

Originally posted by Crom:
I've been using this stuff:
http://www.homedepot.com/p/How...ner-BBC012/202097756

It seems OK. It has a waxy component that stays around after the more liquid component has soaked in or evaporated.

That looks just like the bottle in my garage. (I am making four maple/padauk cutting for family right now.

We use food-grade mineral oil, too. I've been told vegetable oils can turn rancid and ruin the board, so I avoid those.

For the board we use for meat, I hand wash under hot running water with light soap after each use and then dry thoroughly with clean dish towel. Since we keep this board in the cabinet, I make sure to leave it out until completely dry.

For the one we use for bread, I wipe it clean after use, hand wash occasionally, and treat with mineral oil from time to time.

I put olive oil on mine. I've never had one go bad.

It is a cutting board. Eventually they wear out.

Vegetable oils will eventually go bad. Some sooner than others. Food grade mineral oil is cheap and works well.

I didn't know I was supposed to "treat" it. I just wash mine with soap and water. Been using it since '79. Its teak, I think.

Mineral oil

And you don't have to pay big bucks for fancy oil marketed for cutting boards and butcherblock counters either. The $2 stuff from Walmart works just fine.

Ever consider Polycarbonate (Lexan)?
Doesn't wreck knife edges, dishwasher safe, cheap, literally bulletproof, doesn't wear out and available at Home Depot.
I've given 12 by 18 inch boards to all my kids and friends. All converts.

Boos Mystery Oil and Board Cream.

I use John Boos oil, I have his cutting boards. The oil is cheap enough at Williams Sonoma.

Well, that's a neat idea!
We use a bunch of polycarbonate at work, and I never thought to use it as a cutting board.

quote:

Originally posted by OKCGene:
I use John Boos oil, I have his cutting boards. The oil is cheap enough at Williams Sonoma.

This. I'm sure I'm supposed to do so more frequently, probably ends up being 2-3 times a year. I've got 3 large, one HUGE and a couple medium boards from different origins, so it's a production....

Water w chlorine bleach ... sanitary is good.

Frankly I have gotten rid of all my very nice maple Butcher block cutting-boards and use only semi-soft plastic that goes right into the dishwasher for more efficient and effective tool. Wood is silly for keeping your kitchen microbe-free.

Non-hydrogenated oil's will all go bad/rancid overtime. It is the nature of the molecule.

Howard's Feed and Wax works great. Much better than Mineral Oil. A bottle will last over a year.

I use a homemade mixture of food grade mineral oil and beeswax that has been heated to blend well. Same as the expensive commercial products but much cheaper.