|Forum topic by JoshuaJCox||posted 03-23-2013 04:25 AM||878 views||0 times favorited||3 replies|
03-23-2013 04:25 AM
I’m currently working on some wooden serving trays for the executive chef at the restaurant in which I work. I know DHEC tends to get a little funny when it comes to wooden cutting boards and trays, and just figured I’d see if there was anyone who knew for sure what they don’t like. The last thing I want is for our Chef to get in trouble because I didn’t use the correct finish.
That being said, I’ve looked around at a few different websites and the general consensus that I’ve come to is that:
So, my question is whether or not a few good coats of poly, fully dried and cured, would be acceptable for serving meat and cheese. (I was trying to stay away from some sort of oil finish that needs to be consistently re-applied if possible, because I know it wouldn’t be kept up with.) Any suggestions?