Reply by Bill White

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Posted on Making and finishing a restaurant's cheese boards

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Bill White

4903 posts in 3926 days

#1 posted 03-13-2013 11:33 PM

I’d be VERY nervous about a product made for commercial use in foodservice. Ya never know when a liability issue could bite ya in the b__t.
Staff is gonna take NO care about the boards. Next thing ya know…..commercial dishwasher at a zillion psi and uber degrees. Board falls apart, and you’re labeled as a dummy for not makin’ a “stupid proof” product.
Once warned-twice carefull.
If you decide to produce the boards, an oil finish would be me choice. Mineral oil would be the best, and would be renewable. Even a wipe down with veg. oil would be ok if the boards are hand washed and re-oiled.
Just my thoughts.


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