Cutting board conditioning
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Just curious if anyone or how many people condition their cutting boards? I researched online on what to use and found 100 or so different opinions on how to do it and what to use. The most common was food grade mineral oil and bees wax. The other common one was linseed oil as that will actually harden over time.
Some said don’t use linseed oil and some said don’t use mineral oil and bees wax. I think it’s just all personal preference but should condition it in one way or another.
A couple other oils is almond oil and walnut oil, however if someone has a nut allergy it could give them a bad allergic reaction when food is prepared on it.
Oils to not use is vegetable and canola oil as they will turn rancid over time and actually grow bacteria.
At the time of the picture is just the first coat with the Cutting board oil. I will wait 1 hour then coat a second time. Let it sit for 24 hours then put on 2 more coats an hour apart. After another 24 hours I will use the Butcher Block conditioner for 2 coats 24 hours apart.
Will I use it or hang it in the kitchen I have not decided yet!!
Thank you again Waltons and Meatgistics, such a great pleasure to be a part of!!
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansasreplied to twilliams on last edited by
twilliams LOL, I use the same conditioner!
I warm the bottle up, slather it on every 12-24 hours until the board will take no more
Some members of a knife forum I belong to mix their own, usually melting beeswax in to mineral oil at around a 1-4 ratio -
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
I use Boos board mineral oil and bees wax.
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I use just mineral oil usually just everytime I use the board. Am I doing something bad? It wa a board I got from a friend so I didnt spend a ton of cash but I do want it to last.
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I just use mineral oil, now mixing your own that is pretty particular.
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RafterW Power User Regular Contributors Cast Iron Big Green Egg Kansasreplied to Tex_77 on last edited by
Tex_77 2nd that product.
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samspade I think you will be just fine, especially if you are retreating with mineral oil after every use like you described. I do think that bees wax included will give you a bit better liquid repellency than just mineral oil by itself
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to twilliams on last edited by
twilliams - Thanks for posting. Good info here.
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I have made a few cutting boards for some friends and family and found this works really well. Its a great company and the product is made here in the USA!
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansas
Beautiful board
Walrus oil…interesting -
Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to Phil Layfield on last edited by
Phil Layfield Beautiful Board. Great work
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to twilliams on last edited by
twilliams That is a bamboo board. In the past I have not conditioned my bamboo board, but, as you, am trying it on the Meatgistics board. Doesn’t seem to pernitrate like the hard wood boards. I’ll see how it works over the next few months.
On my Hardwood boards, I use mineral oil, both for end grain as well as edge grain. Over the years, and many chopping board, I prefer end grain - it last longer, doesn’t dull the knifes near as fast, and seems to clean up faster.
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Beside amazon lol where to look for beeswax?
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samspade I got my bottles at my local Ace Hardware. So I think pretty much any hardware store that sells paints and lacquers would have it.
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Straight up mineral oil. Been working fine on my 20 year old cherry board.
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Chef this is the first board I have ever done so not sure about penetration on the others however when I put the coats on within about an hour the wetness is almost gone and ready for another coat. This bamboo does look like a harder material and a tighter grain than the hardwoods so I can see why it wouldn’t suck it up as fast.
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to twilliams on last edited by
twilliams I’m learning with this bamboo board. Let’s keep updates because I have no history with bamboo.
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to tomhancock on last edited by
tomhancock Do you have a picture of your cherry wood board?
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Chef so I put the original 2 coats on last night an hour apart. Let it sit for 24 hours. It sucked it all in. Got home from work and put the 3rd coat on at 5pm. It’s starting to finally soak in by 7:56pm so I don’t think I will put a fourth coat on of the straight mineral oil. Tomorrow after 24 hours after work again I will use the other bottle of the mineral oil and bees wax. Probably only gonna take one coat but I will see.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to twilliams on last edited by
twilliams I have been doing the same with similar products, first bamboo board. I am at six coats, but it is slowed absorbing quite a bit. I figured I would let it rest and try again in two weeks or so.
