Did you know that wooden chopping boards have natural anti-bacterial properties in the wood that increase the sanitary quality of a wooden board?
Both plastic and wooden boards gets nicks and crevices that are said to ‘harbour’ bacteria, but plastic supposedly holds onto these germs while a wooden board will – when washed and dry – be free from harmful germs.
I remember not oiling my board for so long because I thought I had to buy some special soy or linseed oil or something, but it turns out you can use any odourless cooking oil such as canola or vegetable oil.
Just rub it over the board with some paper towel. It keeps the wood from cracking and splitting with age and with the constant wetting/drying process.
You’ll want to choose odourless, so as not to incidentally flavour your food as you use the board. I think olive or peanut oil would be too strong.
And cooking oil because it must be edible. Obviously.
This is where the magic happens people.
It was a wedding gift and comes with a baby brother, both made from New Zealand Kauri wood.
Still looking good after a few scratches, a couple of scorch marks and nine years of use!