FOOD · POSITIVITY · KINDNESS
Food-Grade Mineral Oil
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Which one should you buy?
Any mineral oil labelled "food grade" or "USP" will look after a wooden board; Thirteen Chefs is a handy, inexpensive bottle, and a beeswax board cream on top makes it last longer.
Pick | Why | Price |
My pick Thirteen Chefs food-grade mineral oil (8 oz) | USP food-grade oil in a bottle that's easy to control. Works on boards, spoons and butcher block. | About $6.50 (October 2026) See it on Amazon |
Step up A mineral oil and beeswax board cream | The wax sits on top of the oil and holds up better through washing. Use it after oiling. | Varies Check the price |
On a budget Any USP mineral oil | It's a simple product. A plain bottle from the pharmacy does the same job. | Varies Check the price |
A good wooden board is one of the nicest things in a kitchen. It's kind to your knives, it looks handsome on the counter, and with a bit of care it will outlast most of the gadgets in your drawers.
That care is mostly a drink of oil now and then. Wood dries out a little with every wash. Dry wood cracks, warps and soaks up juices and smells. A few minutes with a bottle of mineral oil once a month stops all that.
Why wood needs oil
Wood is full of tiny channels that once carried water through the tree. When a board is washed and dried, those channels lose moisture and the wood shrinks a little. Do that hundreds of times and you get splits and a board that rocks on the counter.
Mineral oil soaks into those channels and stays there. It keeps the wood supple and makes it harder for water, juice and garlic smells to get in.
Why not olive oil? Cooking oils like olive, vegetable and peanut are fats, and fats go rancid. Over time they turn sticky and give the board a stale smell. Regular coconut oil can spoil too. Food-grade mineral oil doesn't go off.
Where beeswax comes in. Oil on its own washes out bit by bit. A board cream made from mineral oil and beeswax leaves a thin waxy layer on top that repels water and lasts longer between treatments.
Thirteen Chefs mineral oil at a glance
What | Detail |
Size | 8-ounce bottle |
Grade | Food grade, USP |
Use on | Wooden boards, spoons, butcher block countertops |
Also works | As a lubricant for knives and meat grinders, and on marble and soapstone |
Smell and taste | None |
What to look for in board oil
"Food grade", "USP" or "white mineral oil". That's the kind sold for anything that touches food.
Not from the hardware shelf. Lubricating oil for tools and hinges is a different product. Don't use it on a board.
A bottle you can control. A small nozzle means less mess and less waste.
No fancy price. Mineral oil is mineral oil. You're paying for the bottle and the label.
A wax blend if you want longer protection. Oil first, then a board cream.
Thirteen Chefs ticks every box: it's food grade, the bottle pours neatly, and it costs about the same as a cup of coffee.
Who it suits, and who should skip it
Good for you if
You have wooden boards, spoons or a butcher block counter
You want your boards to last for years
Your board looks pale, dry or fuzzy
Skip it if
You only use plastic boards
You'd rather buy a ready-made board cream that does both jobs
How to get the best from it
Start clean and dry
Wash the board, then let it dry completely, ideally standing on its edge overnight. Oil won't soak into damp wood.
Oil every side
Pour a little oil on and rub it in with a clean cloth or paper towel, following the grain. Do the top, the bottom and all the edges. A board oiled on one side only can dry unevenly and warp.
Let it drink, then wipe
Leave it for a few hours or overnight, then wipe off whatever's left on the surface. A brand-new board likes a few coats in its first week.
Make your own board butter
Gently melt one part beeswax into three parts mineral oil in a bowl set over a pan of hot water. Pour it into a jar and let it set. Rub a thin layer onto a clean, oiled board, leave it for a day, then buff it off. It holds up better through washing than oil alone.
Looking after your board
Oil about once a month, or whenever the wood looks pale and dry.
Hand wash only. Never put a wooden board in the dishwasher or leave it soaking in the sink.
Dry it standing up so air gets to both sides.
Store the oil with the cap on, away from the stove.
The one rule
Mineral oil, not cooking oil. Your board will thank you, and so will your nose.
Questions people ask
How often should I oil my cutting board?
About once a month, or whenever the wood looks pale and thirsty. If water stops beading on the surface, it's time.
Can I use olive oil or vegetable oil on a cutting board?
No. Cooking oils can go rancid and leave the board sticky and smelly. Use food-grade mineral oil.
Is mineral oil safe for cutting boards?
Yes, as long as it's food grade or USP. That's the type sold for boards, spoons and butcher block.
Mineral oil or board cream?
Both, ideally. Oil soaks in and feeds the wood. A beeswax cream on top seals it and lasts longer through washing.
Can I use it on a butcher block countertop?
Yes. Same method: clean, dry, oil, let it soak, wipe off the excess.
Use it on
Updated October 2026. Prices change often, so check before you buy.