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Forum topic by JoshuaJCox posted 620 days ago 722 views 0 times favorited 6 replies Add to Favorites Watch
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JoshuaJCox

16 posts in 698 days


620 days ago

Topic tags/keywords: cutting board cheese board finish restaurant

Hey guys, I need your wealth of expertise.

I currently work in a fine dining restaurant and have been asked by the executive chef if I could come up with some cool cutting boards/cheese boards for his charcuterie appetizers to be presented upon. I know there are dozens of threads on here about which finish to use for cutting boards, but I was wondering what finish I should go with in this case. The boards will be used A LOT and will be constantly washed. I know the oil-finished boards need to be hand washed and re-oiled continuously, but I wasn’t sure if there was some sort of alternative that may require less maintenance but still be presentable to guests?

Any suggestions?


6 replies so far

View David Craig's profile

David Craig

2135 posts in 1742 days


#1 posted 620 days ago

Here is an article you might want to read by thewoodwhisperer Josh. Due to the amount of rewashing you are stating these boards would be going through, a salad bowl finish might be the best option.

-- There is little that is simple when it comes to making a simple box.

View MattADK's profile

MattADK

21 posts in 1023 days


#2 posted 619 days ago

I was a chef for years, and you might want him to check that the health department won’t flip over these. They are trained to not like wood, and they don’t care how knowledgeable you are about finishes when they are being pressured to put the red pen on their write ups.

-- Matt

View Dallas's profile

Dallas

2869 posts in 1121 days


#3 posted 619 days ago

I would use a combination of beeswax and mineral oil, (20-80 split). Warm the wood in the oven or nuke to about 120°F, warm the mixture the same, (it will be pretty solid), rub it in everyday using a piece of old tee shirt, (wash it first).

BTW, the warm beeswax will put off a comforting smell, is antimicrobial, as is the wood, and as far as I can tell, not one health problem in the country stems from the use of wood except for nut allergies.

-- Improvise.... Adapt...... Overcome!

View Dusty56's profile

Dusty56

11644 posts in 2322 days


#4 posted 619 days ago

To me , the finish would all depend upon whether they would actually be used as cutting boards , or just serving boards.

-- I'm absolutely positive that I couldn't be more uncertain!

View JoshuaJCox's profile

JoshuaJCox

16 posts in 698 days


#5 posted 619 days ago

Thanks for all the input! I love how everyone on here is friendly and genuinely wants to help!

David, that article was good stuff – I had forgotten that I had watched that guy’s video where he explained his method. Thanks for reminding me!

Matt, you very well may be right. The way I see it, though, is that I’m just the craftsman and the whole regulation thing is above my pay-grade. : ]

Thanks again and Merry Christmas to you all!

View Purrmaster's profile

Purrmaster

777 posts in 727 days


#6 posted 618 days ago

One idea I’ve got for a tough finish is to coat it with epoxy. That should be able to take a pretty good beating. Most finishes are food safe once they are fully cured. If you’re going to be using those boards mostly for presentation than you can put more or less anything you want on them. If you’re going to be cutting on them though you’re probably best off with beeswax and mineral oil as the others have suggested. You don’t want to be munching on flakes of epoxy

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