Most people oil a board once, if at all, using whatever's nearest. Usually that's the olive oil, because it's already open and it's a kitchen, so it seems reasonable. It isn't, and I'll come to why. But first there's a thing worth untangling, because nearly every article on this gets it muddled. There are two separate questions here, and they...
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A good oak board will last years if you look after it, and it barely takes any effort. Here's how I keep mine in good shape: the daily wipe-down, when to oil it, what to avoid, and the simple habits that stop a board drying out or splitting. Look after it, and it lasts.
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Plastic boards feel practical, but they don't age well, and there's growing concern about microplastics ending up in your food. Wood is naturally antibacterial, lasts far longer, and only looks better with use. Here's an honest look at how the two compare, and why I think a good wooden board is worth it.
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