I thought that's what you meant, Leon. I just can't help myself when it
comes to tossing in the Peanut allergy warning. A kid in my daughter's
class had that allergy. Nasty. His parent held an info meeting on the
I grew up eating meat from a butcher who did it all on a huge block of
whatever wood. This guy made everything by hand. It is his fault I love
sausages so much.
I'm pretty sure that's what the old-time butchers relied on. That and a
splash of bleach. That was, of course in the pre-bandsaw days when they
had to bust a joint with a cleaver... hard work.
Actually, it is not that rare, about one percent of the population has the
peanut allergy. I am one of them. Fortunately, the allergen goes away in
the process of making peanut oil. Cold pressed oilwhich is not processed
beyond squeezing the peanuts, is highly toxic to people like me; it is
usually just found in health food stores.
On Tue, 6 Sep 2005 11:00:16 +1200, the blithe spirit "Bill D"
Now warn him to avoid the boiled linseed oils which comprise 95% of
the shelf stock here (dunno 'bout NZ.) They can contain toxic heavy
Iguana: The other green meat!
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Excellent point Larry, I don't usually use oil with any additives so I guess
you could say I wasn't considering all alternatives of my advice. Thanks.
My wife actually takes linseed oil for health purposes (purchased from
health shop) so that also narrowed my thinking.
Best advice - no matter what the product, read the label carefully.
Anything, once cured, should be non-toxic. However, anything that
cures can be cut through, chipped, etc. The whole point of using
mineral oil is that it does not cure, so you can't cut through it or
crack it or chip it - it just soaks into the wood and stays soft. I
haven't tried mixing mineral oil with paraffin, but it sounds good - if
thie mixture is thin enough (maybe applied warm?) for the wax to soak
into the wood, it should stay soft enough to avoid any cuts or chips.
But then again maple (or any good cutting-board wood) has small enough
pores that it shouldn't soak in very far anyway...
Uh, Andy. What special property of mineral oil makes it flow any farther
into the wood than any other oil? What oil in your knowledge makes a film
The words are lovely, but the ideas seem a bit out of line with reality.
An oil which has not cured is easily emulsified by use of detergent, BTW.
HUH? This is really interesting. What you want to do is lyse them or flush
the bacteria away. That's why you use detergent. Your theory would have
him oiling the board after every washing to displace other oils? Of course,
cell walls love oil, hate water as a rule, so you're giving them a good
place to keep from drying out in the mineral oil.
Try this experiment. Take your food oil, rub on all sides of a board, then
place it on a flat surface to protect the oil on one edge, leaving the rest
open to the air. After a week, use your nose to discover that oil in the
presence of ample oxygen does not go rancid. Oil with a lack of oxygen
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