Originally Posted by
Duffenator
I personally just use olive oil - when I can be bothered using anything. I know, I know, it will go rancid blah blah blah.However, I am yet to be convinced about that. I have never become sick form using it on the board. The oil just soaks in and I don't think it would contact food in large enough amounts to cause a problem anyway.
I tried searching the internet for information about oil oil going rancid. All I managed to find was hearsay and people saying this is what they heard. I could not find any primary source which confirmed this.
The reason I use olive oil is cos a tv chef told me too - Huey or someone like that.
Funnily enough, on ACA the other day they reviewed olive oils. The pompous little twat that did the review said that olive oil will go rancid in a few days if exposed to air and light. I keep my olive oil in a clear jar, and the kitchen is quite bright. When the bottle is mostly empty, I imagine the oil is quite exposed to air. SO based on this, my oil is already rancid before it goes on the cutting board, or more importantly - in my cooking!
Anyway, you will probably find that after a few months you won't care what oil your board is finished with, because you have other thigns to do...that is what happens to me, but maybe I am just lazy :D