On Jan 15, 7:17�pm, anthony > wrote:
> On Jan 16, 1:38�am, "Joe Cilinceon" > wrote:
>
>
>
>
>
> > Dan Musicant wrote:
> > > Today I made repairs to the board I use (a slide out below a drawer)
> > > on which I roll out pizzas, knead doughs, etc. After doing this I
> > > sanded with progressively finer sandpaper using an orbital sander
> > > finishing with 220 grit paper.
>
> > > Is it customary to treat boards such as this with mineral oil such as
> > > a cutting board?
>
> > > Dan
>
> > Now if all you use this board for is dough which ( I use a marble slab for )
> > then I wouldn't oil it. However regular wooden cutting boards I do use a
> > mixture of mineral oil/bee's wax about once a week. Neither food safe
> > mineral oil nor bee's wax will ever go rancid and I clean my cutting boards
> > (all wood) with vinegar/water solution after each use. Using mineral oil
> > only is fine but will weep out over time, while with the bee's wax it will
> > help seal it. Here is the site of the guy I buy my boards from with his
> > instruction.http://www.theboardsmith.net./caring1.htm
>
> > --
>
> > Joe Cilinceon
>
> I use an oil made from orange peel -- it comes from the US and should
> be available in any good kitchen shop. It's called John Boos Mystery
> Oil -- John Boos & o, Effingham IL. States Safe for all Food
> Preparation Surfaces. And has a lovely natural citric tang. I use it
> on my rolling pins and surfaces.

Why would a sane person do that. Any lubricity ruins the adhesion of
a baker's bench... the only treatment needed is bench flour. And
never ever sand or steelwool a baker's bench, clean only by scraping
with a bench knife.