Wooden cutting boards need to be oiled often, but you should never use high-fat oils, such as peanut, coconut, or vegetable-based oils.

The high-fat content of vegetable oils, like olive or corn oil, can become rancid over time. This will not only smell bad, but it can also introduce bacteria to your food.

For best results, you should use a food-grade oil instead, such as mineral oil that is rated for food contact. You can also use beeswax or walnut oil.

A food-grade oil creates a protective barrier that prevents moisture from sinking into the wood through cuts, grooves, and scratches that can harbor bacteria and weaken the board.