Traditional "finish" for butcher blocks is salted tallow or lard, depending
on what was cut upon it last.
Of course, traditionalists wouldn't use a splintery wood like oak, either.
Those rays are natural points of cleavage.
Mineral oil is light grease from a different source, and less the salt, a
shelter for bacteria with lipid cell walls.
wrote in message
Different health department stuff. We worked 35 years ago in NY with the
old standard, salting the block every night.
Were you a member of the now defunct AMBWU (Amalgamated Meat-Cutters and
Butcher Workers Union) ? Always loved that name.
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