I'm making a chopping board to be used in the kitchen. Should i seal it with raw linseed oil, boiled linseed oil?
2007-10-26 19:41:15 · 3 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Or maybe some other type of oil?
2007-10-26 19:53:54 · update #1
My dad used to make cutting/chopping boards and would use raw linseed oil.
My dad's dead now. I'm so glad I have some of his cutting boards...all different styles/sizes/types of woods. So keep yours or give it to someone special to use and then cherish while still using it.
2007-10-26 20:11:32 · answer #1 · answered by Dottie R 7 · 0⤊ 0⤋
The best thing is to use on a chopping board is olive oil. It doesn't go rancid like most other oils do. I've also sucessfully used corn oil. But olive oil is the restaurant standard.
The following site has basic chopping board care instructions, and also lists the only woods that are considered safe for use as chopping boards. I prefer hard maple and cherry for mine.
http://www.thecuttingboardstore.com/cutting-board-care-tips.html
2007-10-27 03:25:46 · answer #2 · answered by John Silver 6 · 1⤊ 0⤋
I use mineral oil
2007-10-27 11:25:48 · answer #3 · answered by ken G 6 · 0⤊ 0⤋