I've got some remu chopping boards
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|---|---|
| 1 | They have been cut, sanded but nothing on them, what is best oil?, and is just good old canola oil ok rubbed into it? susievb - 2019-03-05 18:06:00 |
| 2 | I use rice bran oil to oil my Rimu boards, only because that is what I have in store as well as my expensive olive oil which IMO using that would be a waste. I guess most cooking oils will do the job though. nauru - 2019-03-05 20:50:00 |
| 3 | This message was deleted. cleggyboy - 2019-03-07 10:01:00 |
| 4 | As cleggyboy said we were told to never use olive oil on chopping boards because of it going rancid. nala2 - 2019-03-07 17:30:00 |
| 5 | Don't use canola oil. It clumps and becomes sticky. If you don't believe me check out the container your canola comes in. If it has been in your cupboard for a while (which mine has been) the top and lid will somehow have become sticky. It is difficult to remove. Use linseed (flaxseed), coconut or paraffin (mineral) oils. buzzy110 - 2019-03-09 17:30:00 |
| 6 | Oddly enough I am an oil and colour chemist by trade so the vegetable oils we use for cooking are mostly semi drying oils in other words they don't have enough unsaturation to actually dry like linseed oil would Canola is one of those that's on the cusp it sort of dries much like soya bean oil. So I would have thought those two would be less suitable as Buzzy pointed out because they almost dry but not quite thus become sticky. Rice bran peanut olive oil etc hardly dry at all so don't really get sticky and just sit there as oil yet do go rancid as all oils will just some smell worse than others. A better option as was used in years past are animal fats I think beef lard would be pretty good. beaker59 - 2019-03-09 18:41:00 |
