Block or cutting board oil duscussion
 

>My cutting board is about 8 yrs old, never been oiled, and is in great
>shape. However, I do use walnut oil on the rosewood handle of my chef's
knife.
>
>nb

Why? Natural oil from your hand is sufficient.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Block or cutting board oil duscussion
 

All of the discussion in this post seem to lack attention to the
Food Industry Codex and the like.

I am posting the link to the USDA's Center for Food Safety & Applied
Nutrition put up about the two mentions of mineral oil in the GRAS
list.

The first deals with the phrase "mineral oil".

http://www.cfsan.fda.gov/~rdb/opa-g040.html

the second link: http://www.cfsan.fda.gov/~rdb/opa-g071.html is
largely a repeat of the information from the first.

I want to point out that food oils have probably been used by butchers
and the like for hundreds of years, before we had science sufficient
to make medical consequence determinations.

Never the less, it is unlikely that anybody at this ng can determine
that microbial state of your kitchen, utensils, etc. and all advice,
info, what-have-you should be taken with a grain of salt.

Block or cutting board oil duscussion
 

>(Mark Preston)
>
>All of the discussion in this post seem to lack attention to the
>Food Industry Codex and the like.
>
>I am posting the link to the USDA's Center for Food Safety & Applied
>Nutrition put up about the two mentions of mineral oil in the GRAS
>list.
>
>The first deals with the phrase "mineral oil".
>
>http://www.cfsan.fda.gov/~rdb/opa-g040.html
>
>the second link: http://www.cfsan.fda.gov/~rdb/opa-g071.html is
>largely a repeat of the information from the first.
>
>I want to point out that food oils have probably been used by butchers
>and the like for hundreds of years, before we had science sufficient
>to make medical consequence determinations.
>
>Never the less, it is unlikely that anybody at this ng can determine
>that microbial state of your kitchen, utensils, etc. and all advice,
>info, what-have-you should be taken with a grain of salt.

Blah, blah, blah...grains of SALT is exactly how the ancients dealt with
protecting food from microbial contamination... Preston, you're a friggin'
idiot... ****ing loser.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Block or cutting board oil duscussion
 

Far as I can tell, someone wrote:
>I thought mineral oil wasn't good for folks.

Simply put, mineral oil is just fine. It won't hurt you and it's good
for the wood.

What is BAD for the wood is water. Wipe it to clean it, but never soak
it with water.