On Mon, 07 Mar 2005 09:01:56 -0500, "Bob (this one)"
> wrote:
>
>Did you see anywhere above where I said that food oils - not just
>vegetable - are prevented from becoming rancid?
>
>Perhaps your immersion in the theoretical has overwhelmed your
>capacity for pragmatism. Perhaps you think that history started when
>mineral oil became a commodity. I cited why I state that the food oils
>don't become rancid, the conditions under which the boards are handled
>and the results of that handling. I offered history. I offered the
>reasons for my skepticism. I offered a clear lack of anything to even
>remotely support your assertion about rancidity in cutting boards.
>
>You have repeated the mineral oil mantra. And avoided answering the
>question posed above: How, exactly, does one "lose the board to
>rancidity?" For it to be credible, you have to offer a bit more than a
>web site with bad information. A bit more than an unsupported opinion.
>
>In another post I said that I was in the cutting board business for a
>couple years. I investigated very widely about the manufacturing,
>finishing and maintenance of boards. I tested the suggestions I read
>and heard. And I found that the old ways with wood in the kitchen
>worked better than the cabinetmaker's way. Animal fats are wonderful.
>Food oils are grand. Those oils with wax melted into it is yet more grand.
>
>And, sure, mineral oil can work, too. But it's not something most
>people have on hand and it's simply not necessary. It's rather more
>expensive than soybean or canola oil.
>
> >(Or do you
>> believe that characteristic of vegetable oil to be a myth as
>> well.)
>
>I believe that you think you've imparted great wisdom - that you
>picked up and dropped in here without questioning it. Copied from
>others who also don't know anything much empirical information about
>how cutting boards work.
>
>Explain how one can "lose a board to rancidity." Give me the name of
>one person who has lost a board to rancidity. Tell me how long a board
>with food oils on it will go before getting rancid. Show me one
>reliable source that has an example of a board lost to rancidity. Back
>up what you're saying with something a bit more concrete than "I said so."
>
>Pastorio

Hi Bob,

I have not had the problem on cutting boards, but have with
wooden spoons. The oil on then has become rancid leaving the
spoon with a terrible taste that I could not eliminate.

That's why I switched to mineral oil, and suggest it to
others.

All the best,

--
Kenneth

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