Homemade Cutting board. What can I put on it to trademark it, and be capable of cut meat and not soak into the wood? Homemade cutting board from glorious school. I know we'd painted it...
Homemade cutting board from glorious school. I know we'd painted it later with something, but it's be used as a wall hanging until very soon. What can I use to seal it?
Thanks! :)
Crisco works too. Mineral oil is better but firm to find.
First you want something that will not form a show. Second you want something that will not turn rancid.
The best approach is mineral oil (sold at groceries and pharmacies). Wipe it on, consent to it soak in, wipe past its sell-by date excess. Repeat as needed.
Alternately, you can use a double boiler to melt 1 part of the pack paraffin wax (also available at grocery) to 6 or 7 parts mineral oil. Wipe on, consent to it solidify and scrape / wipe of excess. Likewise, repeat as needed.
You can a commercial "Butcher Block Oil" specifically nothing more than any of the above at ten times the price.
Answers: To reiterate what the answer above me states-DO NOT use Crisco, vegetable grease, or any other protein based grease. They will quickly turn rancid. As some others stated, mineral grease is the only grease that should ever be used on a cutting board. Warm the board surrounded by a low (200 degree) oven for 15-30 minutes. This will cause it to expand, helping it occupy the oil more readily. Apply a solid coat, leave overnight, after wipe off the excess. You may inevitability to reapply a couple of times. I always put three coats on a unknown board. Then add a coat when needed (depends on how much you use/wash the board.