Sealing a cutting board

I have just made a cutting board using six different types of timber joined with biscuits. The timbers used are Huon Pine, Blackwood, Black Sassafras, King Billy Pine, Celery Top Pine and Myrtle. All pieces were turning blanks but I only have tools for cutting in straight lines and a spherical cutting board may be difficult for SWMBO to master. I picked this timber up from the sawmill in Strahan on Tasmanias west coast on a recent trip to the World Heritage Area. The board is edged on the sides in Black Sassafras (showing off the grain), and on the ends in Blackwood.

What would be a good sealant / finish for this board that is food safe? Preferably a matt finish.

Jack

Now this question does not relate to the finish or at least I don't think it does.

What type of glue did you use to join the peices timber together and how much did it cost. I am assuming you used a special type of glue and not PVA.

Daniel

i have made a few boards in my time, and i think that it is best to put nothing on them at all. Having said that i use a bit of veg oil initially, just to highlight the colours, but other then that nothing.

As for glue i used titebond 2 - which says its food safe. (see carbatec.com.au)

Anyway do a search on this forum and you'll find lots more answers to this question.

Paul

The board was glued with 24 hour super strength araldite. i was told not to use pva and figured this stuff sets so hard it would have to be food safe. The glue cost $40 from Bunnies and will be enough for 3 or 4 good sized boards, about 300 x 400. If not used for this it is a very handy glue to keep in the cupboard for many other jobs.

Jackie it is common not to finish a cutting board with anything, but regularly oil it. If you give it a hard finish you will likely be cutting through it anyway. I usually use mineral oil (sparingly) as, having in the past used vegetable or olive oil I have been told this can invite bacteria and moulds. I recently read an opinion that walnut oil finishes well with no bacterial growth. Can't comment on the truth of that statement.

The most important issue for the user is to oil fairly regularly, and on both sides. Also, when cleaning, wet both sides every time, even if the bottom has not been used.

Cheers,

Weve had the same lump of timber for a cutting board, for 15 years, never been oiled, never gone mouldy.

I think oiling them is another urban myth...........
But it does make the grain stand out, maybe its a selling ploy.

Al

Yep. Sure is.

I've been conned into renovating butchers blocks for friends with large kitchens and lots of money. From all the conversations with the butchers that I spoke to, they don't oil their blocks. A good flour coating and scrub generally does the trick. The fat in the meat oils the board for you as you go, if you use the board for veges only, then i would oil it.
Gary