a cutting board how to

A few months ago I got some pretty wonderful cutting boards thanks to my mom, and thanks to a Williams-Sonoma outlet being in her backyard. A few months later (now) the boards were lacking their shine and I knew some oil is what I needed. But what kind? And where would I go that wouldn't rip me off? My first stop was Sur la Table and I was thankful to find a couple options there. I ended up with generic mineral oil as opposed to their version for $.75 cents more, and am quite happy with the results. There are different oils if you have anything bamboo, but this worked quite nice. I'm going to try and keep up the maintenance about once a month or so, but rubbing a little bit of the oil on a cloth then onto the board. Wa-La.


  1. Q: Are wood cutting boards better than plastic cutting boards?

  2. great question kate. they'll last a lot longer. they are pretty (let's not forget aesthetics). You can clean them and know they won't have gross stains (similar to your Tupperware woes). You wouldn't put them in a dishwasher, but you can wash them off when you're done. I know Martha likes to put hers out in the sun during the summer to let the heat kill anything in them. I think they're a good investment too when it comes to rolling out dough they make that process a lot easier if you have a tile counter top like I do.