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  5. Cutting board conditioning

Cutting board conditioning

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  • T Offline
    T Offline
    tomhancock
    Yearling
    wrote on last edited by
    #16

    Straight up mineral oil. Been working fine on my 20 year old cherry board.

    ChefC 1 Reply Last reply
    1
    • ChefC Chef

      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.

      twilliamsT Offline
      twilliamsT Offline
      twilliams
      Power User PK100 Regular Contributors Team Grey
      wrote on last edited by
      #17

      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.

      ChefC 1 Reply Last reply
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      • twilliamsT twilliams

        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.

        ChefC Offline
        ChefC Offline
        Chef
        Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
        wrote on last edited by
        #18

        twilliams I’m learning with this bamboo board. Let’s keep updates because I have no history with bamboo.

        twilliamsT 1 Reply Last reply
        1
        • T tomhancock

          Straight up mineral oil. Been working fine on my 20 year old cherry board.

          ChefC Offline
          ChefC Offline
          Chef
          Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
          wrote on last edited by
          #19

          tomhancock Do you have a picture of your cherry wood board?

          T 1 Reply Last reply
          0
          • ChefC Chef

            twilliams I’m learning with this bamboo board. Let’s keep updates because I have no history with bamboo.

            twilliamsT Offline
            twilliamsT Offline
            twilliams
            Power User PK100 Regular Contributors Team Grey
            wrote on last edited by
            #20

            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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            • twilliamsT twilliams

              EEEAE1DF-A2CA-48EA-86A9-F0FB45EC57E6.jpeg

              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!!

              YooperDogY Offline
              YooperDogY Offline
              YooperDog
              Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
              wrote on last edited by
              #21

              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.

              1 Reply Last reply
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              • ChefC Chef

                tomhancock Do you have a picture of your cherry wood board?

                T Offline
                T Offline
                tomhancock
                Yearling
                wrote on last edited by
                #22

                Chef 20210806_070247.jpg

                ChefC 1 Reply Last reply
                0
                • T tomhancock

                  Chef 20210806_070247.jpg

                  ChefC Offline
                  ChefC Offline
                  Chef
                  Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                  wrote on last edited by
                  #23

                  tomhancock Wow, for 20 years old, that looks fantastic. You have taken extreme care over the years. Good Job!

                  You’re the kind of person I would buy a used car from.

                  1 Reply Last reply
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                  • C Offline
                    C Offline
                    calldoctoday
                    Team Blue Power User Regular Contributors
                    wrote on last edited by
                    #24

                    We use a John Boos Oil & a cream conditioner. I also use another brand that is easier to find, but I cannot recall the name of it right now. Very Lightly heat the oil up before rubbing it on & letting it sit for 24 hours, then follow & maintain with the conditioning cream.

                    1 Reply Last reply
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                    • P Phil Layfield

                      64eb1d63-9f5a-46b8-baeb-8eaf78c55340-Cutting board.jpg

                      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!

                      C Offline
                      C Offline
                      calldoctoday
                      Team Blue Power User Regular Contributors
                      wrote on last edited by
                      #25

                      Phil Layfield That is one nice looking board, good work. Only problem is, it looks to pretty to cut on.

                      1 Reply Last reply
                      0
                      • craigriceC Offline
                        craigriceC Offline
                        craigrice
                        Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
                        wrote on last edited by
                        #26

                        when mine get to marked up I just sand mine and reseal them

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