I bought a new cutting board today, a nice cherry hardwood with a juice groove. The board is supposed to be conditioned after purchase with oil to seal and preserve the wood. Can anyone tell me what kind of oil? Cooking oil, such as olive or canola? Or is there special oil for cutting boards? My husband wants to apply olive oil, but I’d rather find out what is considered proper.

 

The Chicago Cutlery web site was no help – nary a mention of oil types for conditioning – but I did find an interesting page about types of knives and their uses complete with illustrations.