I am sure you can buy it locally but:
Don't use the veggie oil. Over time it will go rancid.
That is a one way orifice... OUT!
I know of one mineral oil that isn't food grade.... baby oil. It's mineral oil with perfume.
My wife is a chef. She's says wood cutting boards are garbage. Wanted to buy her one once, because I like maple. Doesn't every man like a nice hardwood? Anyway, she said don't even think about it. Though I can't translate exactly from woman talk to man talk, my take on what she said is basically "Wood if for amateurs." Maybe even "A wood cutting board is sissy stuff." Like I say, hard to translate. At work she uses 3 plastic/acrylic cutting boards. Green for veggies, white for cooked meat, red for raw meat. They stain, but wash easily. There are safety rules in commercial kitchens. Wood or glass cutting boards not allowed. Here at home she has a frosted clear plastic/acrylic board. She loves it. It doesn't stain. It's scratched a bit, but washes easily.
--Vic
Hi, Isn't wood a bed for germ brewing of all kinds?
Yes, but the same oil is about a quarter of that at the drug store. Plain old USP mineral oil. Apply, let soak, repeat a couple of times and you are good to go for a very long time.
A search for wood cutting board germs shows that wood is actually beter than the other boards as far as not having germs on them. It is probably a very good idea to use seperate boards for differant foods.
Even the 'experts' seem to be wrong when switching to the plastic type boards. Go with the wood.
"Vic Smith" wrote
Yes, but I still prefer wood. It just looks better and works well with little care. In a pro kitchen, it is probably better to use the plastic though.
"A. Baum" wrote
Show me a single instance of that and I'll cut up my wood boards and burn them. Meantime, I'm using the wood, protected with mineral oil, liberally applied when new.
I agree. While I understand about commercial kitchen rules not allowing them, ISTR some studies where the wood ones actually retarded bacterial growth better than plastic. (no, damnit, I do not have a cite.) Wood is definitely kinder to knives, though. I'll stick with wood ones, as long as my stock holds out, or they are available in stores.
I knew a guy back in the day, who had a good woodshop, and a good stock of hardwood plank cutoffs. He'd just run the cutting board through the planer every few weeks to expose a fresh surface, and when it got too thin, move on to the next chunk. The used ones either went in the fireplace, or got used out in the shop for whatever.
Maybe if you pour it on and lick it off? I don't know, I've never tried that?
LOL! You are really serious aren't you?
No he didn't, either he believes what he wrote or his sarcasm isn't easily detectable.
Yes, it's expensive mineral oil. Same as the cheap stuff in the pharmacy.
Yuck, I don't even eat olives.
"Tony Hwang" wrote
You wash it.
Steve
Yes, if you leave the food on there for a very long time, or leave food at too high a temperature, and don't practice minimal cleaning. It will contaminate every surface it gets on. I wash mine after every use, and use bleach wipes frequently.
Steve
Steve
Oh, I see, you're talking about using as much as you do on your wife. Well, yes, ABaum, I guess then you might get the runs.
Your homophobia is showing.
Inquiring minds want to know - what are the other 2?
OK, glad to see you wrote ABaum, I was being a tiny bit sarcastic about pouring it on and licking it off.
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