What can I use to help keep my butcher block in good condition?

Question

I just bought a butcher block from a resale store and need to refurbish it. It is rather grody and needs to be sandpapered and refinished and I am not sure what to use to oil it. Should I use Linseed oil or maybe lemon oil? Anyone know what is safe to use for something where food is prepared directly on?

Thanks guys, the information has been phenomenol. I had absolutely no idea what to do except that I knew I wanted to refinish it cause it looked so scuzzy, but was a good butchers block and just didn't want to ruin it. I'll try all of your current suggestions. I mentioned Walnut oil to my fiancee and he yelled "yeah, now that's what I'm talking bout". So I guess you all gave me wonderful advice. Woke him up. LOL

Answer 1

Try mineral oil. this kind is cheap and it's food grade so it's safe to use around food. ( Second Link)

Answer 2

Firsished," it is an on-going, life-long process.

Butcher Block Surfaces need an oil that can be repeatedly applied to fill the wood pores and repel food particles, liquids and oils.

The oil must be an inert oil or otherwise it will turn rancid. Never use vegetable or cooking oils to treat or finish a cutting surface as in time the wood will reek of a rancid spoiled oil odor.

For initial treatment and continuing maintenance a Pure Raw Almond or Walnut Oil may be used. Mineral Oil from the drugstore may also be used. Nature Oil, is a proprietary blends of these oils, available in Pint bottles.

Walnut oil, for sure, is the high-end of the group. It is non-toxic, safe, and will do the best job (same stuff used in high-end salads and cooking). It is a little on the pricey side, but it is what master wood-turners use on their bowls, and good chefs use on their blocks.

On untreated new or freshly sanded raw wood apply several coats of oil wiping away any excess a warm room or warm oil will help penetration. These protective oils never dry or cure and need reapplication frequently. Every time the surface is washed or at least weekly the oil should be reapplied. Wipe an even coat on allow to sit overnight or until the next use and wipe up any oil remaining on the surface.

Other oils, for the most part, are going to be a "blend" of something, and you definitely do not want to use Linseed oil. However, tung oil is also an alternative but, WARNING it MUST BE pure Raw Tung Oil (USE ONLY the RAW Tung -- CHECK THE CAN -- even Fornby's is not a pure tung). This oil is from the nut of the tung tree. Raw Tung Oil dries by oxidation. Several coats will be needed; apply at 24 to 48 hour intervals to allow curing. This finish may be maintained by reapplying tung oil monthly or using a Butcher Block oil such as Nature Oil daily or as needed to maintain the surface. Walnut oil does not work that well over a tung finish (the tung actually does act as a sealant), so if you tung your surface, don't waste your money with walnut oil.

Answer 3

It's hard to believe, but your other contributor is incorrect. It is actually the plastic boards that breed the most bacteria. They have proven this scientifically, and if I hadn't read it I wouldn't have believed it either. That aside, all cutting boards need to be kept clean and sanitary. Clean your board with hot, soapy water as soon as you are done using it. Scrub it well with a kitchen brush and add a little vinegar or bleach to the rinse water. Dry the board with fresh paper towels and then set it on it's edge to air dry completely. If it's wooden, you should buy a special oil to treat the wood so it will last longer. Water tends to soak into the wood and cause it to expand, and then crack when it drys out. They sell the oil especially for this purpose. Another tip is to cover the board in a couple of layers of plastic wrap before using it. Then throw the wrap away when done. You still need to wash it as your knife will puncture the plastic, but it helps keep the majority of the juices off the surface.

Answer 4

One thing you need to do first is to sanitize it with a Chlorine (bleach Clorox works good) base bleach to kill any bacteria. Do that first then again after you get it sanded before you start refinishing it. Then use a food grade oil such as Walnut oil.
Before each use it needs to be sanitized. Regardless of how good oil is it will collect bacteria. After each use it needs to be sanitized then reoiled again.
Word of caution:
Don't mix chlorine and ammonia products when cleaning and sanitizing. When mixed chlorine and ammonia has a rather nasty and possibly fatal reaction.

Answer 5

Hi! Start by cleaning it really well with "Murphy's Soap", it's a liquid cleaner for all types of wood products and it doesn't dry out the wood but leaves the right mix of oils for the wood. Then to clean it so it is safe for any food preparation you can use any of the new sprays on the market; Lysol, Clorox or Bam, or even Oxyclean. After food preparation you can use the new Pledge MultiSurface to give the wood a really nice shine. Hope this helps you.