I'm still waiting to find out how long - 3 years and counting with no sign of any problems . Of course, my olive oil is the best in the world*, so it might be that cheap nasty olive oil isn't as good ;-)In terms of vegetable oil, it will go rancid after a while. I dont know how long
A point of interest. The cutting surface on traditional butchers blocks were end grain which is less destructive to your cutting edge. (think of wood as a bunch of drinking straws) but due to absorption can harbour bacteria so aggressive abrading is required when cleaning.I believe butchers blocks were regularly scraped back? I think im right in saying end grain soaks up moisture the quickest though, so although the 'cut' surface lasts longer, the blood from a butchers blood would go in quicker. Saying that, oak is to a degree antibacterial ( tannins etc ).
In terms of vegetable oil, it will go rancid after a while. I dont know how long
#Daniel2, I think it all depends on the wood, but as your board is in daily use as is mine I don't think anything needs to be applied either as it's constantly being cleaned On reflection, I wonder if we as woodworkers always assume that everything we make needs to have a coat of something?Our cutting boards are in daily use, but I have never applied any type of
finish to them. Just a reasonable scrub at the end of the preparation session.