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season wooden chopping boards
In article >,
The Wolf > wrote:
> 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.
Only 200 grit??? <shocked look>
I like the glossy finish that 600 grit gives. :-)
I do it by hand.
K.
--
>,,<Cat's Haven Hobby >,,<
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