How to season your new bamboo cutting board

Bamboo similar to wood is quite porous and can absorb as well as loose too much moisture which may lead to warping of cracking. Seasoning your new cutting board and oiling it once in a while to maintain that protective finish can extend the life of your cutting board and improve its performance.

You will need food-safe mineral oil or any other formulated board oil or cream. If you don't have any of those on hand you can use coconut oil. But this is the only cooking oil that is ok to use on cutting boards. Other vegetable oils are a big no-no because they oxidize and develop a rancid smell which you do not want on your boards or food. 

Start with giving your board a light hand wash with mild soap, then wipe with a kitchen towel and let it air-dry completely. The first time you season your board, you should aim to really saturate it in oil. Pour on what looks like far too much, then rub it in with a clean cloth (do not use paper towel for this - it will leave fibers clinging to the surface of your board). When you're done rubbing it may look like you still have too much oil on the surface, but let your board rest 5-10 minutes and you will see that the oil will get absorbed. For a new board you can repeat this process a few more times to ensure there are no thin or extra-thirsty spots.

Work on one side of your board at a time, letting it sit with the oiled side up overnight so that it absorbs the oil completely. But a much more efficient way is to let your board sit upright in a rack or a pot lid holder. After the initial seasoning, all you need to do is keep up the oil on the surface whenever you see it wearing thin - that's when you notice water getting easily absorbed into the cutting board. To maintain your cutting board simply re-apply a single layer of board oil and let it rest overnight. With everyday use you'll need to do this once every 2-3 weeks.