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season wooden chopping boards
On 01/03/2004 12:36 AM, in article , "Bob
Pastorio" > opined:
> Raelene wrote:
>
>> Hello gorgeous people
>>
>> I don't know what type of wood mine is made of. I wiped it a little
>> with some oil of some sort..... chopped/carved a bit &, whilst I expected to
>> get 'marks' in the board I didn't think pieces of it would start to give
>> way.
>
> If it's the sort of board that sits on a counter top, it's not for
> chopping. It's for slicing or gentle knifework. Blocks for chopping
> are heavy, several times as thick and are typically made of rock
> maple, end-grain up. Butchers have them and no one else I've ever seen.
>
> Without knowing how badly it's scarred, I can suggest sanding it to
> smooth it out and then oiling generously with any sort of kitchen oil
> (I don't like the smell that develops with olive oil, but I know
> people who use it). Let the oil soak into the wood for an hour or two
> and wipe clean. Do that about once a month with normal use.
>
> The board can be washed with soapy water, rinsed and air dried. When
> it looks like it needs it, reoil.
>
> Pastorio
>
Mineral oil doesn't go rancid like organic cooking oils.
If you are really motivated and have a finishing random orbit sander (not a
belt sander) start at 80 grit, then 100, 150, 200 and wipe it down with
several coats of mineral oil.
Good as new.
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The principal difference between genius and stupidity is that there are
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