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More on the cutting board

  • Jan. 12th, 2009 at 2:24 PM

Googling restoring cutting boards told me I should be looking for "USP-grade mineral oil" for finishing it, and the cheapest place to buy this is the "drug store" (http://whatscookingamerica.net/CuttingBoards/AllAbout.htm). Translating this to Kiwi, I rang the mall chemist and asked them if they stocked mineral oil. "Uh, mineral oil?" came the response, in the exact same tone of voice as Manuel's in Fawlty Towers when he answers everything with "Que?". I didn't have any luck until more googling had translated "USP-grade mineral oil" into "paraffin oil" and I tried a second chemist where they stocked botttles of "liquid paraffin". The assistant wasn't at all sure that it was an oil, but I decided to risk buying it anyway.

So here's the cutting board before:

End-grain cutting board

And here it is just after sanding and oiling with what I am fairly confident is USP-grade mineral oil:

Cutting board after

There were some deep knife (cleaver? MACHETE?!) marks that weren't going to be sanded out in a hurry, but I'm not worrying about those yet.
The liquid paraffin cost $8 for 200ml, so I don't think it's exactly the cheapest option, seeing as the  link above says that coconut oil is fine too, and I can get a 700ml bottle of that for $6.99.  The board soaked up about 15 ml of paraffin oil on this application.

For [info]anghed , Crown Lynn is an iconic NZ ceramics manufacturer  (http://en.wikipedia.org/wiki/Crown_Lynn).  In 1965 they bought out the Titian factory.  There's a tiny pic here, from the book "Crown Lynn: a New Zealand Icon" by Valerie Ringer Monk:



It's (too) easy to find, I mostly pay 50c a piece at op-shops.  It's not flash like Script's "flow blue".  And... it's not French onion soup, but I do have the onion dip bowl! It was the onion dip bowl that got me started, actually--I was looking for a small bowl to put hummus in and saw this little honey glaze bowl for 50c in an op shop. The following week I saw a honey glaze soup mug with tall-stemmed flowers around the side and bought that to go with the big pot of vegetable barley soup I was living on that week. And that's how my collecting started. But! I am running out of designated room, so I have to be more picky now or it will just become a hoard.
Edited to add: Just wanted to note that running around searching for oil-love for the board, along with usual activities, bought my steps total to 13,673 my second highest day yet! (The highest was Christmas Eve when I topped 15K.)

Comments

( 5 comments — Leave a comment )
[info]laplor wrote:
Jan. 12th, 2009 02:49 am (UTC)
A bit of wikipedia suggests that your liquid paraffin *is* probably exactly the same.

My care instructions for my Lamplig (ikea) cutting board call for use of something they call Behandla (http://www.ikea.com/ca/en/catalog/products/50070378), with costs $8.99 CDN per 0.75 litre. I use whatever cooking oil I have handy - plain old vegetable oil or sesame oil or olive oil and Lamplig seems quite happy so far.
[info]pigpen_tales wrote:
Jan. 12th, 2009 03:36 am (UTC)
I'm relying on that WP page
After I'd finished oiling up both my boards I thought about how I'd have to set up a reminder to re-oil them next month. And it occurred to me that my mother NEVER oiled her grotty wooden chopping board or thought about which way the grain went, and yet we all survived anyway...
But I suppose at least I will have a quick cure at hand if I'm ever constipated.
[info]laplor wrote:
Jan. 12th, 2009 11:57 pm (UTC)
Re: I'm relying on that WP page
Mom never oiled hers either, but when I worked in a pizza shop with some wooden boards we were required (health regulations) to periodically wash them with bleach, then rinse them. This, after the usual washing with soapy water, dried the wood out badly enough that we would follow up with a bit of oil.

The grain thing does matter! That end-grain board should last for generations given reasonable care. Unlike a regular cutting board, you're cutting into the ends of the slices of tree, allowing the wood to sort of absorb the cuts more than normal boards do.
[info]scriptduck wrote:
Jan. 12th, 2009 01:09 pm (UTC)
cutting boards
as I have noticed: oiling (with my beeswax stuff) really MAKES A DIFFERENCE in the appearance and texture of our two boards (large one very good from handcraft store in Ithaca; small one very cheap from dept store cooking section). We have had so many boards in the past that CRACKED RIGHT OPEN, split down the middle. Money down the drain.....so I wanted to try something that might preserve the good one at least; and extend the life of the cheap one. Another thing about OLD boards, butter bowls, salad bowls, bread-rising bowls etc: much better wood used in general. The old stuff in our local antique stores costs $$$$$ mega-dough.
[info]anghed wrote:
Jan. 12th, 2009 06:19 pm (UTC)
Sold at a chemist's...
Clear petroleum-derived oil...
Cure for constipation...
Sounds like mineral oil to me!

And the board looks fantastic now.

(Which reminds me that I need to oil my board. It's been several months, and (erk!) I think it's starting to dry out. I'm seeing something that looks like it wants to turn into a crack, and it's just waiting for the right moment.)

And I am enlightened about Crown Lynn. To the point where if and when I finally make it to NZ, I will search out an op-shop and see what I can find. Because that would be a very cool and practical souvenir.
( 5 comments — Leave a comment )

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