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.
It may be that my experience is different than most people's, but I
used mineral oil once and misplaced the bottle because I don't use it
for anything else. I've used neutral oils (soy, cottonseed, canola,
etc.) for seasoning cast iron and for oiling both cutting boards and
chopping blocks. I've never had anything smell rancid. My boards hang
on the side of a wooden cabinet. Chopping block sits on it's huge legs
on the floor (I'm getting rid of it because I don't do much
carcass-cutting butchery any more. Takes up too much space and I've
traded it to a neighbor.)
> 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.
Yep. I'd wash it first to get the surface oil off. Sandpaper lasts
longer that way. I usually rub it with a stainless steel scrubby pad
before sanding. Gets the loose surface stuff off.
My wooden cutting boards are pecan, rock maple, oak and locust (along
with a few plastics.) I like the pecan and maple ones best. Prettier
grain and warmer luster. My grandfather made the pecan boards almost a
century ago, so they're special. My kids are already politicking for
them. No prob. I have enough to go around. Also have a black walnut
inlaid, red maple board that I use as a service tray. Too pretty to
score with blade marks.
I use kitchen oils on all of them. My woodworker neighbor shakes his
head when I tell him what I do, but he never refuses a meal. <g>
Pastorio