Oil your chopping board with paraffin oil – step by step
Time: about 20 min
Paraffin oil (mineral oil) is a non-drying oil that saturates the wood and helps the board keep its qualities. It takes a few minutes of work and a little waiting – here is how to get an even finish that isn't tacky.
Short answer
Start with a clean, completely dry chopping board. Pour a little paraffin oil onto a cloth and spread it over the whole board, including the underside and edges. Let the oil soak in and repeat wherever the wood drinks it up. Once the wood is saturated, wipe off the excess with a dry cloth or kitchen paper. Let the board rest before you cut on it again.
What you need
- Paraffin oil (PAO-050)
- Clean, dry wooden chopping board
- Soft cotton cloth
- Kitchen paper or a dry cloth
- Something to protect the table, such as newspaper
How to do it
- Start with a clean, dry boardWash the board and let it dry completely, ideally overnight. Moisture in the wood makes it harder for the oil to soak in.
- Pour the oil onto the clothPour a splash of paraffin oil onto a soft cloth rather than straight onto the board. That gives a thinner, more even coat.
- Spread it over the whole boardWipe the oil along the grain over the top, turn the board over and do the same on the underside and all the edges. The whole board needs oil, not just the cutting surface.
- Let it soak in and repeatGive the oil a while to soak in. Wherever the wood looks dry and light again, add more, until the surface no longer absorbs it.
- Wipe off the excessWhen the wood is saturated and the oil sits on the surface, wipe off the excess with a dry cloth or kitchen paper. The surface should feel smooth, not sticky.
- Let the board restLeave the board to stand, ideally overnight, before using it again. Wipe it once more if more oil has come to the surface.
Common mistakes
- Oiling a board that is still damp from washing.
- Pouring the oil straight onto the board, leaving puddles and patches.
- Leaving the excess on, so the surface turns sticky.
Why paraffin oil works
Paraffin oil is a non-drying oil: it doesn't harden on the surface but stays in the wood fibres. Fibres filled with oil don't soak up water and food juices as easily. Because the oil doesn't harden, it slowly wears away with washing and use, which is why the board needs re-oiling at regular intervals.
FAQ
How often should I oil my chopping board?
Whenever the surface looks dry, dull and pale. A board that is used and washed every day needs oil more often than one that mostly sits on the side.
How do I know the wood is saturated?
When the oil sits on the surface instead of soaking in. That is the moment to wipe off the excess.
Can I use paraffin oil on other things in the kitchen?
The paraffin oil is made for indoor wood, such as chopping boards and worktops, and can be used on most types of wood.
My board is beech – can I still use paraffin oil?
Kockums specifies cooking oil for beech boards, and that works well. Paraffin oil suits most types of wood and is what we recommend first.
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