What to put on wooden cutting board to preserve it?

CD Fleischer

CD Fleischer

Joined
Oct 12, 1998
Messages
2,036
Got a nice new cutting board and wondered what to put on it to protect it from drying and cracking. I had heard walnut oil was good. Any other suggestions?

Thanks,

Clay

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Clay Fleischer
clay_fleischer@yahoo.com
AKTI Member A000847
 
Thanks, Phillip. Where can this oil be found?

Re: Food safe: That's why I had heard walnut oil (used as a food flavouring) would be better than, say, linseed oil.


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Clay Fleischer
clay_fleischer@yahoo.com
AKTI Member A000847
 
Mineral oil. Its food safe, and really cheap if you buy it at a hardware store. It is also good for you kitchen knife handles and wood dinnerware.

Most of the oils they sell at kitchen stores for cutting boards are really just mineral oil. However they charge more because chefs don't know any better.

Some of the food oils will work well too however some (like olive oil) will go rancid and the board will start to smell bad and make food taste bad. I don't know about walnut oil.
 
I've been thinking about wooden cutting boards just this morning. Someone told me that they can hold nasty bacteria if you use them to cut up meat. Washing in hot water sometimes doesn't do the trick, as the pores open up and hold the nasty stuff in. Has anyone else heard this? Would a good sealer help?

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John Gonzalez
Exclusive Dealer
Mineral Mountain Hatchet Works
 
Kumdo: My preference is to have 2 cutting boards: One plastic one for meat, and another wood or plastic one for everythign else. Plastic is the best for meat.

My mother has been oiling the top of her dishwasher for over 12 years with mineral oil, and it is in FANTASTIC shape. I use mineral oil on my carbon steel blades, as it was the same stuff the Japanese used on their blades: time tested and cheap! I'd go with the mineral oil for the cutting boards too.

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"Come What May..."
 
The above gents that said mineral oil are right on. Has been used by professionals for years without any ill effect. As far as disinfecting, a 4 part water, 1 part bleach mix works excellent.
 
I have not tried this, but.....
I recall reading some time ago that one could heat mineral oil and disolve some parafin wax in it. if it is true...
it might give a finish that would be more durable than mineral oil by itself...
I would be interested if anyone tries it.
Both mineral oil and parifin are safe biologically. Any of the "food" oils will have at least the risk of going rancid...although I suppose a fresh coat may cover it?

 
Use Behlen's Salad Bowl finish. Its FDA approved for use around foods. It also drys into a hard seal ( like polyurethane or laquer) that will last alot longer than oil. Its tough enough you can wash it as often as you want etc. without it wearing off or having the wood soak up water.
You can buy at www.woodcraft.com . Its really easy to use too. Just wipes on with a rag.

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I may not be the sharpest knife in the drawer... but I've got the sharpest knife in the room.
 
I put canola oil on my LTC kukri for a while, but that stuff gummed up after a while. I haven't experienced mineral oil doing the same myself.

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"Come What May..."
 
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