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Hi everyone!
I am new to the forum and woodwork so please excuse any silly questions I will probably ask over the coming weeks.
I have just make a new choping board (hardwood/jarrah mix), what is the best type of oil to use as it will be used for food prep.
thanks,
Regards Craig
Hi Craig L,
I have just finished a set of Cheese board, Fruit board and Bread board, ( with the appropriate knives, and I asked a knowledgable colleague about this. He recommended Grapeseed Oil- available in most supermarkets for about $4 or $5 a bottle. I tried it and it was marvelous!
I just poured it on a bit generously, let it dry and gave it a good buffing with a soft rag. If it is still on the lathe, put some on and and buff it first.
Dendot
Thank you for your reply, I have read that organic oils may become rancid on the wood and that oils like walnut oil work well (have not been able to buy here) but grape seed oil may do the trick just as well.
At least it readily available, if no-one can give a good reason not to use it I will pick some up at the supermarket this week.
Thanks again,
regards Craig :)
I found Walnut Oil at 'The Essential Ingredient' here in Sydney - I suggest you try one of the 'Chef's Warehouse' type stores, not Myer's/D.J.'s/Woolies. If you went to one of the big gourmet markets - can't remember the names, regular tourist traps, you might get lucky too.
Triton oil is supposed to be foodsafe, maybe check the tin to be sure. Sold at M10 & Bunnings.
Do a search on this site, topic has been done a few times before, c what came up then.
Good luck.....cheers.....Sean
Do a search of the finishing forum and you will find a heap of stuff on this one. The safest of all oils is still paraffin oil. It wins hands down, and won't make anyone sick. Even better still is NO FINISH AT ALL...... Do the search and you should find out why.
Cheers - Neil :D
Thought the same thing Neil but if it helps get new faces involved in the forums it's all worthwhile.Quote:
Originally Posted by ubeaut
To quote Bill Murray in Caddyshack: "And that's all she wrote..." :)
What is the best finish anyway? :D :D :D ...Easy tiger!! Just stirring :p
Cheers.........Sean the philosopher
I acquired some foodsafe board oil at the WWW Melb a couple of years ago, very sweet smelling and terrible for cheeseboards with a glass dome as the smell has not gone away after 2 years.
Chopping boards it's fine.
Walnut oil is available at any good deli, and I mean delicatessen in the true sense of the word, not the local milk bar.
Most major shopping centres should have at least one.
Thanks all, its nice to find a forum where the reply's come back so quickly and
I'm not left wondering for weeks.
Lot of cookery books recommend just the occasional wipe over with oil; a nut oil would be best.
Raffan's brother is/was a production turner in Tas. and all his work got dropped into a bucket of some kind of veg. oil to soak and then buffed
Sunflower oil, it won't go gooey & it won't go off....
what is that chemical they spray on sunflowers???? :cool:
Cliff, that'd be sunflowerscreen of course !
Still unclear on why you'd need to oil a sunflower :confused:
Sean :)
How about orange oil?
I have tried to find some info - it seems to be a solvent, cleaner, as well as having anti-bacterial qualities (but I could not find any corroboration to the latter). Smells great too.
Just seems hard to get the stuff, at least at a reasonable price.