Cutting board food safety issue

Last year, I bought some small cutting boards from a friend. I took them ho me and sanded them and then used mineral spirits to clean them up. I knew i t was wrong and I've not distributed them as gifts as I intended last year. Just wondering, how do I "fix" them to make sure that my friends and famil y don't get sick.
I was thinking of resending, then flooding them with mineral oil, letting t hem try and then doing it again.
Any hints would be helpful.
MJ
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On 10/16/2018 11:56 AM, MJ wrote:

Mineral spirits will evaporate off and "should" not be an issue. Most any non lead finish is safe once it cures.
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On 10/16/2018 12:19 PM, Leon wrote:

+1
By this time there's nothing volatile left from a year ago; what is most suitable depends on what you envision they could/would be used for given the size as to whether are likely to be actually used as a cutting board or something else based on the "small" description.
--


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wrote:

I'd say let your nose be your guide ... if you can smell any mineral spirit odor - not good for food prep. Sand down and use a proper finish.
http://www.leevalley.com/en/Wood/page.aspx?p 049&cat=1,190,42942
http://www.leevalley.com/en/Wood/page.aspx?p 056&cat=1,190,42942
Click on the " Instr." and " Tech." links below the general product description for additional useful details.
John T.
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On Oct 16, 2018, MJ wrote

Heat the board up with a paint-stripping heat gun, and boil the mineral spirits off.
This can be done as a part of the process of saturating the wood surface with mineral oil, on say a butcher block countertop: Cover the wood surface with heavy mineral oil from a drugstore (this oil is edible). Heat oiled surface with the heat gun. Add oil as needed to keep the surface uniformly wet. The oil will appear to boil as water is boiled off and air is expelled by the heat. When the oil begins to smoke, stop and allow things to cool. The surface oil will be drawn into the wood grain. One can repeat the process once or twice to ensure full saturation of the surface.
I did this 17 years ago in my kitchen. Still holding up.
Joe Gwinn
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