Cutting board food safety issue
Last year, I bought some small cutting boards from a friend. I took them home and sanded them and then used mineral spirits to clean them up. I knew it was wrong and I've not distributed them as gifts as I intended last year. Just wondering, how do I "fix" them to make sure that my friends and family don't get sick.
I was thinking of resending, then flooding them with mineral oil, letting them try and then doing it again. Any hints would be helpful. MJ |
Cutting board food safety issue
On 10/16/2018 11:56 AM, MJ wrote:
Last year, I bought some small cutting boards from a friend. I took them home and sanded them and then used mineral spirits to clean them up. I knew it was wrong and I've not distributed them as gifts as I intended last year. Just wondering, how do I "fix" them to make sure that my friends and family don't get sick. I was thinking of resending, then flooding them with mineral oil, letting them try and then doing it again. Any hints would be helpful. MJ Mineral spirits will evaporate off and "should" not be an issue. Most any non lead finish is safe once it cures. |
Cutting board food safety issue
On 10/16/2018 12:19 PM, Leon wrote:
On 10/16/2018 11:56 AM, MJ wrote: Last year, I bought some small cutting boards from a friend. I took them home and sanded them and then used mineral spirits to clean them up. I knew it was wrong and I've not distributed them as gifts as I intended last year. Just wondering, how do I "fix" them to make sure that my friends and family don't get sick. I was thinking of resending, then flooding them with mineral oil, letting them try and then doing it again. Any hints would be helpful. MJ Mineral spirits will evaporate off and "should" not be an issue.Â* Most any non lead finish is safe once it cures. +1 By this time there's nothing volatile left from a year ago; what is most suitable depends on what you envision they could/would be used for given the size as to whether are likely to be actually used as a cutting board or something else based on the "small" description. -- |
Cutting board food safety issue
On Tue, 16 Oct 2018 09:56:13 -0700 (PDT), MJ
wrote: Last year, I bought some small cutting boards from a friend. I took them home and sanded them and then used mineral spirits to clean them up. I knew it was wrong and I've not distributed them as gifts as I intended last year. Just wondering, how do I "fix" them to make sure that my friends and family don't get sick. I was thinking of resending, then flooding them with mineral oil, letting them try and then doing it again. Any hints would be helpful. MJ I'd say let your nose be your guide ... if you can smell any mineral spirit odor - not good for food prep. Sand down and use a proper finish. http://www.leevalley.com/en/Wood/pag...at=1,190,42942 http://www.leevalley.com/en/Wood/pag...at=1,190,42942 Click on the " Instr." and " Tech." links below the general product description for additional useful details. John T. |
Cutting board food safety issue
On Oct 16, 2018, MJ wrote
(in ): Last year, I bought some small cutting boards from a friend. I took them home and sanded them and then used mineral spirits to clean them up. I knew it was wrong and I've not distributed them as gifts as I intended last year. Just wondering, how do I "fix" them to make sure that my friends and family don't get sick. I was thinking of resending, then flooding them with mineral oil, letting them try and then doing it again. Any hints would be helpful. Heat the board up with a paint-stripping heat gun, and boil the mineral spirits off. This can be done as a part of the process of saturating the wood surface with mineral oil, on say a butcher block countertop: Cover the wood surface with heavy mineral oil from a drugstore (this oil is edible). Heat oiled surface with the heat gun. Add oil as needed to keep the surface uniformly wet. The oil will appear to boil as water is boiled off and air is expelled by the heat. When the oil begins to smoke, stop and allow things to cool. The surface oil will be drawn into the wood grain. One can repeat the process once or twice to ensure full saturation of the surface. I did this 17 years ago in my kitchen. Still holding up. Joe Gwinn |
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