Anyone had experience of these?
Seems we may be "inheriting" a kitchen that was expensively refitted about 8yrs ago with real wood butchers block style worktops. Condition is good, too good really to justify changing the worktops which of course is an option... but there are some areas that are very light from water staining.
Any ideas on the day to day care and restoration of these worktops?
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Sand it down with a random orbital sander with progressively finer discs until the wood is smooth and back to bare wood, then 3 coats of Danish oil applied with a soft lint free cloth.
A very light rub down by hand in between coats.
You end up with a superb finish if done with a bit of care.
You need to apply further coats of oil from time to time to keep it in tip top condition.
As usual, the more time spent in preparation, the better the finish.
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Excellent thanks. I'd googled it and found lots of people giving advice who obviously didn't really know what was best. I see a supplier of worktops sells Danish oil so seems to confirm they expect you to use it.
Is Danish oil a bit like linseed in that it soaks in over time or is it more like a varnish that dries? Just wondered how long the worktop would be out of action?
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Danish oil soaks in like linseed - you'll be surprised how quickly, too, if the worktop hasn't been oiled regularly. The fitter who installed our kitchen suggested re-applying a top-up coat of oil every six months (not that I get around to it...)
Be careful how you get rid of the cloths you use to apply it, the oil has a tendancy to self-ignite when soaked onto rags. Best to wash them out thoroughly (outdoors) after use.
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A farmer friend of mine butchers his own meat.
In day-to-day use, he maintains his block with a light scrape with a paint scraper, followed by a wipe over with a damp cloth to remove the wood dust.
He also has a plastic block, but the wood one is much better to cut on.
The blade of the knife goes through the meat and 'bounces back', making for faster, neater, cutting.
Another benefit is the wood block doesn't blunt the blade as quickly as the plastic block.
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I've heard tell that wood has antibacterial properties when used as a chopping platform too, while some plastics 'heal over' after being cut, trapping bugs inside fine scores.
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...I've heard tell that wood has antibacterial properties when used as a chopping platform too...
My farming pal took a crash-course in butchery from a pro, which is where he learned the cleaning routine with the scraper.
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I've got oak worktops that I oil once a year, or so. But I would be careful sanding them. I just run over any areas with some wire wool, then oil.
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...I just run over any areas with some wire wool...
I believe wire wool is another cleaning regime used by butchers.
The block to them is just a piece of equipment, so they are only interested in longevity and hygiene, not appearance.
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I like the 'used' appearance. You can't beat a bit of patina on wood. Ha, it matches the patina on the old pine floors and my face.
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The cutting board I just purchased has been treated with Olive oil by the maker and Erin re-does as and when. Seems very effective.
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We use Oleo de Cazorla extra virgin Spanish olive oil, on our very expensive chopping board (100€, supplied with our new kitchen before we saw its cost, but worth every centimo).
Once our 5 litre tin of good oil we brought back with us runs out, I suppose we will have to pay inflated UK prices to replace it!
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Thanks all. As this worktop is over the whole kitchen I'm very wary of making it sticky so I think it will be a very fine rub down and Danish oil. I'll test a small area first.
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I'm obviously missing something. I've never cut anything directly on the surface of the worktop, or a "chopping board". I put a plate on it and cut whatever it is on that.
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Bring a meat cleaver down onto your plate and you would have several bits of plate scattered around the kitchen.
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Even I chop mint to make Mint Sauce, and you can't do that on a plate!
Pat
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I think Crankers is being purposefully obtuse.
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I wasn't being obtuse actually - I suppose what I meant was "I have never cooked anything that requires me to chop it other than on a plate, and nor have I witnessed anyone else do it", so I suppose I was being ignorant and narrow-minded really.
Sorry.
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...I was being ignorant and narrow-minded really...
Nothing wrong with that - forums thrive on it.
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>> Bring a meat cleaver down onto your plate and you would have several bits of
>> plate scattered around the kitchen.
>>
Same thought.
Not much that needs the cleaver, but SWMBO sometimes brings a couple of rabbits from the Farmer's market.
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I use my cleaver to slice 4 loaves of bread all at once .......
Its my lucky four loaf cleaver..........
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