![]() I do this 3-4 times with a light sanding in between each session. ![]() At this point, I usually set board on its side and allow it to dry overnight. Within a minute or two, you will notice that finish is actually seeping out of the bottom of the board. Think of it like a vertical bunch of straws that you are filling up with finish. ![]() I recommend diluting the finish sufficiently so that it immediately gets absorbed into the wood’s wide open pores. But with my method, you never actually build an appreciable film. The cut will allow moisture to seep under the finish and become a wonderful home for all kinds of bacteria. If you build a film, the film will then be cut by a knife. And that’s exactly what the folks in the forums are trying to say. I said we are NOT trying to build a film. To sum up, I said that my favorite finish for end grain butcher blocks is salad bowl finish (aka varnish). I have noticed as well that many of the people posing these questions may be doing so because of my advice from Episode 7- A Cut Above. Ok so I am generalizing here for fun, but you get the picture. Person 4- This person usually provides a bunch of extra information that you didn’t ask for. Person 3- Mineral oil and wax are the best! Person 2- NEVER use varnish or salad bowl finish on a cutting board! What are you, stupid?!?! Person 1- The best finish for a butcher block is mineral oil. And the responses to these posts are nearly always the same: Either way, this is the time of year you can expect almost one forum post a day asking a question about cutting board finishes or “food safe” finishes. Probably because we are all making holiday gifts. Seems like cutting boards are on everyone’s minds these days.
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