On 04/03/2015 17:20, Gordon Henderson wrote:
I'm considering some new worktops - ye olde plastic laminate type or
wood. Wondering about the fuss over "oiling" the wood ones or not. It's
probably going to be cherry if that matters. (Or something similar light
red but not beech)

Worktops will be mainly used for baking - bread making, cakes, etc. Unlikely
to ever have hot tomato/curry sauces split for example. One will have a sink
in it.

So what's the deal on leaving them unoiled and just making sure they're
scrubbed clean and dried after use?

Obvious one is that tannins in tea or split wine will react with traces
of iron in the wood unless you either oil or beeswax it to make it close
to waterproof. It is quite hard to match the finish exactly when spills
of hot liquids or alcohol take the shine off the surface.

I would oil or beeswax a kitchen top or table for this reason. YMMV

Or am I better off sticking to plastic. (stone isn't an option)

Any feedback appreciated.

--
Regards,
Martin Brown