What Oil Should I Use to Oil Cutting Board

[haha]

I bought a raw birch cutting board with a little basket at one end to push the detritus into. Costco sells tem for $16.95, and I took it to my wife's place because she takes a dim view of me clogging up her sink.

After a few days’ use, the grain has come up and even a splinter. Instead of returning it, I would like to sand it and oil it. Should I just use olive oil, or is there something similarly non-toxic that is not likely to get sticky?

Thanks, Ha

[mickeyd]

Try 10w30. It works well in my Camry, so it should work on birch also.

Happy Thanksgiving.

[REWahoo]

Quote:

Originally Posted by HaHa Should I just use olive oil, or is there something similarly non-toxic that is not likely to get sticky?

KY Jelly. If you get splinters after using that, well...

[haha]

LOL

You guys are really helpful.

Ha

[crazy connie]

Olive oil and do not leave in water just wipe with a damp cloth.

[saluki9]

Quote:

Originally Posted by crazy connie Olive oil and do not leave in water just wipe with a damp cloth.

Uhhh no

Olive oil will go rancid and your cutting board will stink

Use either mineral oil or walnut oil

Quote:

Originally Posted by saluki9 Uhhh no Olive oil will go rancid and your cutting board will stink Use either mineral oil or walnut oil

What if you cut Olives on it?

[Bob_Smith]

Ha,

Use a food grade mineral oil. Something like this:

http://tinyurl.com/yleevn

[justin]

Why not use a plastic cutting board? Seems like a superior, low maintenance material.

[retire@40]

Quote:

Originally Posted by justin Why not use a plastic cutting board? Seems like a superior, low maintenance material.

Plastic works well. I use a plastic board for poultry and meats, and a wood board (treated with food grade mineral oil) for everything else.

[TromboneAl]

Walnut Oil. I use that for all my food related wood projects, and it's worked well.

Plastic vs. Wood:

Those who prefer wooden cutting boards claim that poor sanitation is a myth based on a faulty assumption. Although some bacteria may survive the cleaning process, wood contains natural substances which kill germs. Bacteria in general do not like wood, so any bacterial contaminant trapped beneath the surface will die quickly.

Some solid wood cutting boards can survive the dishwashing process, so sanitation shouldn't be a problem. A thorough cleaning with a bleach/water solution or vinegar should keep a wooden cutting board relatively germ-free.

Proponents of plastic cutting boards cite government studies which support the claim that plastic is more sanitary. Because the meat juices have nowhere to go, any bacteria contained in them will be instantly washed away during the cleaning process. Knives do not cut deep grooves in most plastic cutting boards, so bacteria have fewer places to hide between uses. Some experts who support the use of wooden cutting boards say that plastic's nonporous nature is not necessarily a guarantee that bacteria can't thrive on its surface. Plastic is no safer than wood if left unwashed and unsanitized for hours at a time.

So when trying to decide between a wooden or plastic cutting board, you might want to think about other factors besides sanitation. Will the board fit securely in the workspace and can it be easily washed in your particular sink? Some professionals recommend using different cutting boards for preparing raw meats and ingredients such as herbs, salad greens and clean vegetables. This can reduce the chances of cross-contamination no matter whether the cutting board is wooden or plastic.

[Ed_The_Gypsy]

Mineral oil.

Vegetable oils go rancid. Since I have had some rancid walnuts, I suspect walnut oil ain't any different.

My 2 cents.

[soupcxan]

Plastic will dull your knives faster than a wood board. If you have a good set of knives, I wouldn't subject them to plastic.

[Cb]

Quote:

Originally Posted by Cut-Throat What if you cut Olives on it?

You should only use the minimum amount of olive oil required to cut the olives on hand, then quickly rinse the excess away.

hth,


Cb

[audreyh1]

We really like the John Boos cutting boards and they sell a "John Boos Mystery Oil" for treating them. Here is what they say about the oil:

John Boos Mystery Oil Is Recommended For Care Of Tops And Blocks That Are Used As A Working, Cutting Surface. This Fine Oil Is A Mixture Of Mineral Oil, Linseed Oil And Tung Oil And Will Give Your John Boos Product The Same Quality Finish As The Factory.

We Recommend Oiling Your Tops Or Blocks Every 4-6 Weeks. This Food-Safe Oil Finish Keeps Your Blocks Looking New.

http://www.johnboos.com/residential/...tegory=jbc0002

Audrey

[Nords]

Believe it or not you can buy "block oil", which seems to be unscented mineral oil. Grocery stores may carry it and it's usually at cooking/foodie stores. But there's nothing wrong with a little bleach & hot water or even a sanding block.

Splinters are no fun, but I wouldn't want a clean-looking cutting block any more than I'd want to clean off my desk. HGTV seems to forget that kitchens are for cooking, not for display purposes only.

[haha]

Thanks for tips. I will look for food grade mineral oil at the drugstore- I think I remember that it may at times be used as a laxative, so druggists might sell it.

Ha