A homemade cutting board can enhance a countertop and provide an attractive and safe place to perform food preparation. After selecting a hardwood for the cutting board and crafting the board, make sure you prepare the wood for use in the kitchen. Seal a homemade cutting board to prevent unsanitary deterioration of the wood surface. You must use an oil that will not spoil on the wood and one that is safe to use on a food preparation surface.
Pour a small amount of one of the three suggested oils onto the absorbent cloth.
Apply the oil to the cutting board with the cloth, rubbing it along the grain of the wood.
Continue rubbing the oil into the cutting board, applying the oil to every side and surface of the board.
Allow the cutting board to sit undisturbed for about eight hours for the oil to penetrate.
Apply a second coat of oil over the entire surface of the cutting board and allow it to sit again for eight hours.
Wipe away any excess oil with a clean cloth after the final eight hours elapses.
Reapply fresh oil to the cutting board surface after each time you use it, and put the cutting board away with the freshly applied oil. Wipe away excess oil before you use the cutting board again.
Apply fresh oil at least once every week to maintain the surface of the cutting board and keep it sealed from contaminants. The oil will seal off the pores and keep food and liquid from seeping into the wood.
Use a hardwood such as maple, walnut or beech for cutting boards because they will not suffer nicks and cuts the same way softer woods will.
Do not use vegetable oil to seal a wood cutting board. The vegetable oil may spoil.
Tips and warnings
- Use a hardwood such as maple, walnut or beech for cutting boards because they will not suffer nicks and cuts the same way softer woods will.
- Do not use vegetable oil to seal a wood cutting board. The vegetable oil may spoil.