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I have formed a pretty fancy chopping board from some leftover solid beech worktop. Quality work if I do say so. 😉
Should I be sealing this ready for food chopping.? Or can I go ahead as is?
One side of it smells a bit of glue so I ideally want to get rid of the smell too. (the other side smells of normal timber)
Any carpenters around that can advise?
Just oil it well with walnut oil, the glue smell should disappear after a short while anyway, and walnut oil has its own smell that will mask it, and it doesn’t go sour or rancid. I’ve got a large chopping board of European beech that a mate gave me, that’s easily twenty years old now, I give it an occasional scrub, then put some oil on. Beech is great wood for a chopping board, because of the fine close grain.
Yep... Its nice, and glad I can use it for something as its was just an off cut..
OK, walnut oil. I will find some and get to work.! Cheers!
Can I use walnut oil found in food shops. ? As in for eating???
Or is the worktop walnut oil different ?
Will it feel greasy on the board?
Walnut oil from the supermarket will be reet.
Put it on let it soak in wipe off excess.
Sorted.
As an added bonus walnut oil is antibacterial/antimicrobial
And delicious on a salad.
I have formed a pretty fancy chopping board from some leftover solid beech worktop. Quality work if I do say so
speaks of quality workmanship but neglects to post pictures ... mmmm 🤔
👍
Beech is the original butchers block due to its high tar content giving natural antibacterial and antimicrobial qualities,something recently conceded by food hygienists as the inferior synthetic ones are difficult to clean after a few years of chopping sawing and cutting leave difficult to sterilise deep marks
I'm scared to... 😉 Although I think its a fair bit of work, in honesty, Its a square board, with rounded corners with a hole cut in one of the corners to help picking it up.
Not bad with only hand tools I guess, hardly award winning though....
Pic: https://photos.app.goo.gl/OL8yn1VgWHZhpqok2
Looks good, some oil will really bring out the natural colours.
That’s very nice indeed! A good coating of oil will show up the grain and colour, as jeffl says, the hole is a good idea, you could hang it up if you had a good solid peg at hand. Mine’s just a rectangle and about 1.5” thick. It’s not something I’d want to drop on my foot.
That board ought to last you thirty years or more, mine’s getting on that way.
Someone I know had been thinking of doing the same but with oak worktop off cuts instead. Same process, no problems with that?
I have use beach worktop offcuts as chopping boards for years with no issues. Originally oiled but recently I stripped all the oil from the main one I use as it was getting sticky and manky with the build up of oil from cooking mixed with debris.
I use this on a nice end grain chopping board, apply fairly frequently- every week or two, but not too messy really, soaks in overnight and perfect next day.
https://www.axminster.co.uk/chestnut-food-safe-oil-ax377292
I did a chopping board out of left over oak, I’ve access to some pretty good kit so it’s circular with names engraved. I finished mine with olive oil. Worked a treat and it’s very likely to be what’s split on it anyway! my Elm board I’ve never treated, it’s just got 20 years of food oils on it!
olive oil can go rancid and nasty...