SonomaProducts.com wrote:
I was\am in the business of selling cutting boards (not so much
anymore) and I did my research and the rancid indication comes from
scientific sources (no I don't have the cites right now) but
basicially you are introducing a food for bacteria in the food based
oils. At the micro level you can get some growth which is
characterized as rancidity (word?).

Rancidification is a chemical reaction with no bacteria involved.

On May 5, 10:49 am, "CW" wrote:
"Leon" wrote in message

...

My wife has never used anything but vegetable oil on the butcher
block and there has never been a problem with anything going
rancid, at least in the last 30 years. While mineral oil and or a
butcher block oil may be a better choice, vegetable oil has done
just fine for us.

Wesson oil for ours and the same for my mothers. I would bet that
most of the "going rancid" replies are from people that are just
repeating what others say rather than having any experience.