Thread: oil on breadboard

By 'Parafin Oil' I think you mean the same thing as 'White Oil, Brit. Pharm.' - Chemist grade white oil. If so, that is the stuff to use - it does not go rancid and is the closest thing to non-toxic & hypoallergenic you can get in an oil finish. Of course some people can manage to be allergic to anything, including the wood you made the board out of

Avoid nut oils as a fair number of people have the 'swell up and die' reaction to ALL nut oils, and most vegetable based oils can go rancid.

To season (oil) a board, you coat it and keep adding to oil as its absorbed for about half an hour then wipe off excess, do the same in a couple of hours, then once more in 24 hrs.

Leave it for a day or two, (the board should not feel oily), then it's ready for use.

Thanks for the replies, yes the oil was from the chemist & i just to do a few more coats then ,thanks again
horse

I've always used Olive oil or Vegetable oil on pine chopping boards.

Have probably made 30-40 and given them away over the last 7-8 years, most get thrown in hot soapy water to be washed, re oiled maybe once a year and there has never been a problem with any going rancid or anyone getting sick from using them.

I leave my boards nude...no oil, no nuthin. Still alive today never been food poisoned and use boards for meats, veg bread etc.

I just always give is a damn good scrub with a brush and dishwater after each use.

I use Tung oil. It's fairly durable and doesn't go rancid like boiled linseed and some of the other vege based oils. Also the boiled linseed oil usually has chemical drying agents in it instead of being "boiled" that aren't the best for human consumption. To clean them I usually recommend a good wipe down with vinegar.

Cheers

Bryan