Turning Archive

Subject:
Cutting board finish

Barry Irby
Did not want to sidetrack the Walnut oil discussion so I am starting over.

The discussion of what oil to use on cutting boards and salad bowls comes up over and over. I think I recall Russ recommending Safflower oil. I have been using it for several years. It does a wonderful job. Soaks in and dries nicely. Just slather it on. Does not go rancid, has very little odor or taste (none). And as far as I know no one is allergic to it.

Almost as an aside, I made some end grain boards out of Osage Orange. One coat and done. What a wonderful wood for cutting boards.

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