What oil should I use to oil my chopping board?
To clean a new wooden board thoroughly, we recommend regularly (i.e. every 3-4 weeks) immersing it in cooking oil, or applying oil thoroughly with a brush. This way, the wood cannot absorb any more water, preventing a damp microclimate that would attract bacteria and germs.
Sunflower and rapeseed oils are semi-drying:
These oils dry and harden to a certain extent, but not completely. So before the oil can dry fully on the surface and be absorbed into the wood, it can become rancid and sticky. Therefore, after rubbing in oil, thoroughly wipe away any excess before leaving the chopping board to dry in air.
Olive oil is a non-drying oil:
Olive oil does not dry or harden, and will remain as an oily film on the surface of the wood for weeks. Therefore, only use olive oil if you use the chopping board every day and therefore also wash it daily. Repeated daily wiping with a damp cloth will prevent the olive oil from becoming rancid and sticky.
Linseed oil is a drying oil:
Linseed oil hardens completely and is therefore very well suited for treating wooden chopping boards. It doesn't leave an oily film on the wood. The oil doesn’t become rancid, and provides good and lasting protection for chopping boards. Linseed oil is a pure and natural product and can also be used as a foodstuff. But please do not confuse pure (cold-pressed) linseed oil with linseed oil varnish. Use only natural, unadulterated linseed oil to treat your chopping board. You certainly wouldn’t want the various drying agents that are in linseed oil varnish on your chopping board.