What oil should I use on my wooden cutting board to ensure its longevity and maintain its aesthetic appeal? Given the myriad of options available, including mineral oil, tung oil, and even coconut oil, how does one discern which is the most suitable for preserving the natural beauty and functionality of the wood? Furthermore, are there specific types of oils that offer enhanced antibacterial properties or superior penetration into the wood grain? How frequently should these oils be applied? Is there a recommended method for application that optimizes absorption and minimizes waste? Additionally, what considerations should be taken into account when selecting an oil—such as potential toxicity or flavor transfer—especially if the cutting board will be used for food preparation? Ultimately, how do each of these choices impact not only the board’s condition but also, perhaps, the culinary experience itself? Are there oils that are unequivocally better than others in this context?