I am a wooden utensil and cast iron kind of cook. These reliable, wonderful tools don’t require electricity and they last a remarkably long time if cared for correctly. I especially love the butcher block, cutting boards, and wooden spoons my husband has made over the years, and it’s important to me to take care of them so they last. My dilemma for a long time was how to condition them. Vegetable oils like olive oil, grapeseed oil, etc. are wonderful, but are not shelf-stable and can experience “rancidification” over time, which can make wood smell funky and leave a bad flavor on chopped foods. The standard go-to oil is food-safe mineral oil, sometimes called liquid paraffin. But mineral oil is generally a petroleum product and I don’t care how “food-safe” it is; I don’t want to cut my home-grown vegetables on a board coated with a petroleum-based oil. So, obviously, I had to figure out a DIY way to get around this dilemma and take proper care of my wooden kitchen utensils.