Mary Fisher wrote:
"Brian G" wrote in message
...
Staffbull wrote:
Had some lengths of oak worktop and I intend to cut them into
chopping board sizes, they are untreated, what would be the best to
seal them with?

cheers

Staffbull,

I wouldn't use oak as a chopping board because of the tannic acid it

Oh come on!

Mary, it's a fact - and as 'country girl' should know that - oak (especially
English oak) is crammed full of tannic acid. Knock an iron or mild steel
nail into a piece and come back after a while and you'll find it a nice dark
shade.

contains (that's why iron fittings and screws go black when used on
it) - I would suggest that a better material may well be sycamore.

All the maples are much softer than oak, I have one which has almost
gone through in the middle from chopping on both sides. The oak one
is as new.

I'd lay you odds that the softer boards are not made with the end grain as
the cutting area?

With regards to using the oak one, then that's a matter of choice - but for
myself, after using different species of oak throughout the years - it's a
choice that I wouldn't make.

Brian G