Finishing a chopping board?

Hi all,
I had a good search on the forums, but couldn't find the rights keywords to find what I'm looking for.

After having them lie around for about 5 years, I've finally decided to do something with two 2-3cm thick, 30cm round chunks of redgum, and turn them into chopping boards.

Lacking access to a thicknesser, I knocked together a router thicknesser over the weekend to make them nice and flat. But before I go too far down the line, what is the best way to fill the natural gaps and cracks, and then a final finish? I'm thinking some sort of food grade resin?

Through my searching I did find this thread, mentioned FoodSafe Plus from U-Beaut for finishing, but not sure how to fill the holes.

Thanks,
Mark.

watching with interest. At the same point.

Hmm, after a little more searching, I'm not sure its the right thing to do. I found this thread, which recommends not to use cracked chopping boards as it is a health risk.

I can certainly understand this if the board has already been used to prep food,
but does this hold true for raw timber which has not been used as a chopping board yet? Ie, is there a risk that other organisms have made a home in there already..

Am I better off not worrying about the food safe part of it, just fill with any old epoxy resin, polish and use as a small table or a trivet?

I was under the impression that wood was the best thing as bugs didn't like it. They were better than a teflon plastic one. Had something to do with the cuts on it. Wood would close when wiped down and plastic just stayed cut and let the bugs stay there.

Quote:

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Originally Posted by _fly_

I was under the impression that wood was the best thing as bugs didn't like it.

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As was I. However I seem to be a coming across a lot of references stating that badly cracked wooden boards should be thrown out or repurposed. No one seems to specify exactly why though.

My understanding of it is that if the cracks are big enough to hold bits of meat which can host salmonella etc then the board isn't safe. However if the cracks are tiny such as sharp knife marks then after scrubbing the wood fibres will wick away moisture and thus dehydrate and kill bacteria over a fairly short period of time. If the redgum is endgrain rounds then it can continue to crack and move whereas boards are much more stable. Filling with epoxy should do the trick.

That's what my assumption was as well Len. Most of the discussions I've found on this topic refer to repairing a damaged board, which would already have been used. On the thread I linked to, ubeaut makes a comment which implies a reference to a previously unused piece of timber for use as a cutting board:

Quote:

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You obviously don't care about your health and safety or that of others. If you intend selling or even giving them away then I would think long and hard before doing it.

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The timber is redgum endgrain rounds, which were immaculate 5 years ago, but after sitting in the garage drying, warping one way, and then (mostly) straightening again, cracks have appeared, some up to 2-3mm wide, and a couple have opened up all the way through. I was hoping that the timber would now be dry enough that most of the cracking has been done. But I suppose now if I fill it with epoxy and then oil and use it, the timber may well expand and start pushing out the epoxy?

This subject pop's it's head up from time to time. I've found it best to direct people to the UBeat thread Wood Kills Bacteria.

The fact it quotes the New York Times seems to mean something to people who get a little over concerned about the use of wood as opposed to all these advertised wonder chopping boards.

As for a finish, on ours I've never used a finish as it will get cuts and scratches, when they get a little heavy I just take it out into the shop and give it a light planing.

Most wood fillers are water based and non toxic. No trouble to use on a cutting board.

I would:
1. Coat with tung oil before using the filler.
2. Use the filler After the first coat so you can match the colour to the timber after it is coated as it will be different from uncoated.
3. Flood with tung oil, leave half hour and wipe the excess.
4. Leave 2-3 days before using. Tung oil is food safe, but it has to be 100% cured.

Butchers blocks were traditionaly made from Kauri, as were the old kitchen preperation tables, as were rolling pins, as were pastry boards etc etc. Why? Because timber and particularly Kauri, had anti bacterial properties in the timber.

Hi folks

Bumping this up

just made a couple of chopping boards with a couple of left over planks of mahogany. Being the novice i am i stupidly used timber filler and the laquered them and only now realised that it might be unsafe for food.

Is it possible if i sand out the laquer and simply finished them again with tungoil creating a food safe finish??

Or is there a food safe resin clear coat i could go over them with and seal??

any thoughts appreciated

cheers

Mat

I've had my chopping boards for about 15 years. When they get a bit 'ratty' out with the plane ..sand..and I use paraffin oil. Food grade stuff you get from the chemist.

Wash normally (not in a dishwasher) and rinse with hot water. Never had any problems.

I have a bit of european oak board (off cut from a boatbuilders yard)that I have used as a kitchen cutting board for over 35 years and it has no finish on it at all. Gets washed with the dishes and dries on the rack. Even been in the dishwasher a few times. I did rub it a few times with sunflower oil when new but after a few months decided it was not required. In all that time I have never replaned or resanded it. So far we have never caught anything nasty either.
Regards
John

It may be an idea to check the part re Tung oil being food safe, even when dry.
It is a sensitizer to many with sensitivities and being derived from “nuts” watch out for those with nut allergies.

Beauty!

thanks for the replies.

looks like i will plane them back and use a food safe oil

much thanks

Mat