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?

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

Any feedback appreciated.

Cheers,

Gordon

Consider tiles on 1" WBP plywood. Totally heatproof, easy to clean, use
wood edging, varnished. Refinish wood after 20 years. Can be cracked if
you drop cast iron dishes on them, but easy to repair if you have spare
tiles. Cracked 1 tile in 40yrs.