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maintaining a chopping board - was 'preparing' a chopping board
In article >,
(PENMART01) wrote:
> >Katra wrote:
> >
> >Ah, good. I'll stick with my beloved oak boards then! <G>
>
> Oak is a lousy choice for cutting boards, checks and splits... are you sure
> yours isn't maple? There are many woods that are excellent for cutting
> boards,
> ie. beech, sycamore, etc., but oak is about the worst possible choice.
>
> One of the best preservative treatments for cutting boards and other wooden
> kitchenware is to apply a mixture of mineral oil and beeswax... this
> concoction
> can be purchased at most any hardware emporium.
>
> Sheldon
Odd... My oldest oak cutting board belonged to mom, and is over 30 years
old. Just has the usual minor knife scores.
Maybe you bought cheap oak?
You have to watch the grain. Finer grained woods are going to be harder,
and avoid knots.
K.
--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra
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