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On 01/03/2004 9:46 PM, in article , "Bob
Pastorio" > opined:

> 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>

I am a woodworker as well and I am shaking my head at you using organic over
mineral oil too. Organic *can* go rancid (I didn't say it would) but mineral
will never go rancid.

To each his own..............
>
> Pastorio
>

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