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safe to use to finishs for butcher blocks

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It is not surprising that the FDA approves any finish that is sold in hardware stores for finishing butcher blocks. These are the same people who approved chlorine and toxic sodium fluoride in our drinking water. 90% of all other countries have made it illegal to put these dangerous chemicals in any water. The FDA has turned our grocery stores into chemical warehouses. They approved Aspartame as a sweetener. Aspartame is made out of methanol. It is a felony to pour methanol on the ground, but the FDA says it is OK to put it in our cakes and coffee.This post could go on for ever, but the real point is: if you want to know what is safe, the FDA is not a reliable source. Below are some good products for finishing butcher blocks.

Pure tung oil, Raw linseed oil, Mineral oil, Walnut oil, Beeswax, Carnauba wax, and Shellac. If you choose Shellac, be sure and make your own. You can order pure Super Blond Shellac flakes on line. Mix it with pure 200 proof drinking alcohol. This is the same shellac that prescription pills and candies (like M&M's) are coated with.

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  1. If you are going to chop food on a butcher block the only safe finish is mineral oil. Don't waste your money buying it from a cooking store when you can get a point from a drug store for $2.00.

    1. What might be safe, may still not be the best finish. Anything that's a surface finish, such as shelac will not hold up well to a knife edge. Most finishes such as varnishes are generally considered safe once the volitals are gone (when it dries), but again, they are surface finishes and will not appreciate being cut on. Walnut oil may be ok, but many believe it will go rancid over an extended period. The really easy finish is mineral oil, another good option is mineral oil mixed with beeswax.

      1. I've had my block for at least 15 yrs and the only thing I've put on it is food,water and once in a while bleach to keep my wife happy. Why the need to treat with anything else? I don't get the need to overdo everything

        4 Replies
        1. re: Dave5440

          I think it has a lot to do with how much your spent on your cutting boards. If you spent $30 for a cutting board, then it may seem a lot of works to apply butcher oil every week and beeswax every week. On the other, some people spent $300-500 for the boards. Now, the excessive care may not seem so excessive.

          Also like how one would treat a $30 Tramontina triply pan different than a $150 All Clad clad or a $30 knife vs a $300 knife.

          1. re: Chemicalkinetics

            Still don't get it, only someone with way way way way too much money would spend 500$ on a board that performs the same as a 50$ board and I treat everything the same as if it's disposable,,because really it is in the end

            1. re: Dave5440

              My $500 "cutting board" is a 20-yr-old BOOS butcher-block table with roller feet, an electric strip, a knife slot, and a bottom shelf which houses my Cuisinart, KitchenAid, 3 plastic cutting boards (for meat, seafood, cheeses) and Vitamix blender. The three of us use it an average of 2-3 hours/day, much more on weekends, and it's money well spent. I use mineral oil on it twice a year and clean it every time we use it.

              1. re: Claudette

                My $500 "cutting board" is a 20-yr-old BOOS butcher-block table with roller feet, an electric strip, a knife slot, and a bottom shelf

                That I would spend 500$ on, only if I had the room