Redgum Slab..... confused?!?

Hey Everyone,

This is my first post here... I'm pretty new to woodworking and have been relying heavily on previous threads for advice. But now I've confused myself..

I have acquired some red gum slab off cuts that I would like to turn into cheese boards/chopping boards. I have planed it and started sanding it (much more to do yet!) to remove the big imperfections, but where do I go from here?

I have attached photos so you can see what I'm working with. My main questions are below, but any other advice you have is welcome :)

1) how do I fill/prepare the imperfections? I want it to be clear as I like the look as it is.
2) do I oil the wood before or after using the filler?
3) what oil do you recommend for a food preparation surface? I would like the finish to be darker than it is now

Thanks in advance to anyone who can help!

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Welcome to the WW forums.

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Originally Posted by handles125

1) how do I fill/prepare the imperfections? I want it to be clear as I like the look as it is.

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You will need to use masking tape to totally seal the underneath and sides and then fill with a clear epoxy.
If you don't seal up the cracks underneath and on the sides the epoxy will run out very quickly
Several applications of epoxy may be need and slightly over fill the cracks and then sand back

You are going to have a LOT of problems filling the cracks in the natural edge.
IMHO cracks on an natural edge also look most unnatural when they are filled.
If you don't fill them they collect food scraps etc and then become bug breeding sites.
Unless the natural edges are solid I would avoid having andy on any food preping surface.

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2) do I oil the wood before or after using the filler?

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After, if you do it before the epoxy won't adhere.

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3) what oil do you recommend for a food preparation surface? I would like the finish to be darker than it is now

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Look for something called WoodWipe (a blend of Citrus and Tung oils which is specially prepared for food grade surfaces
Of you can use paraffin oil.
Avoid using vegetable oils like olive and canola which go rancid and look ordinary after a while

Thanks BobL. That clarifies things for me!

I really like the natural edges, but didn't even consider that I'd have to seal them.. I might try and seal them just for my own learning, and worst case is I have to cut/plane them off.. I have another (larger) piece that I will use once I have learnt a few lessons from this experience.

I'm getting foot surgery and have 3 weeks of work so I have plenty of time for some trial and error :)

Quote:

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Originally Posted by handles125

Thanks BobL. That clarifies things for me!

I really like the natural edges, but didn't even consider that I'd have to seal them.. I might try and seal them just for my own learning, and worst case is I have to cut/plane them off.. I have another (larger) piece that I will use once I have learnt a few lessons from this experience.

I'm getting foot surgery and have 3 weeks of work so I have plenty of time for some trial and error :)

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"Trial and Error" , that's a good teacher - pity we don't allow our kids to experience it a bit more often, it's gotta be "Trial and success" these days as no errors are allowed :)