Is "Butcher Block Conditioner" or "Cutting Board Oil" better for Chicago Cutlery wooden knife handles?
1789924
I think most of these products are just mineral oil packaged in different ways, with different names. In fact, if you can find plain mineral oil in a local store it will be much cheaper. As long as the main ingredient is mineral oil, and it is food safe, I think you are fine.
1789925
The Butcher Block Conditioner includes beeswax, which will be more water repellent than just the oil. Treating the knive handle or cutting board (esp. a butcher block style board) with multiple applications will allow the beeswax to penetrate deeply into the wood. Once done, a quick wipedown with oil is all that is needed to keep the board in good condition.Short answer: use Conditioner on an newly made handle/board or a cutting board that is not acting water repellent, and oil as a touchup after washing.
1789926
I have never used Butcher Block Conditioner but the oil seems to work just great on my wooden cutting board.
1789927
Either one will work well with wooden knife handles. Any wood treatment will help preserve the wood and keep it from drying out
1809465
I used Butcher Block on Koa wood and an unknown African wood. Both turned out beautifully. I followed the directions, so after applying I waited a bit then used a soft cloth (cotton t-shirt type) to rub off excess. There was no residue or sticky/oily finish. I will continue to use Butcher Block and try on other woods as well. I hope this helps.
1400314
I've used Herb's Yellowstone on woodcarving knives, chisels, and gouges. Always strop with the sharp edge trailing, otherwise the blade could cut into the strop and harm either the strop, the blade, or both.My technique is to scrape some of the compound onto the leather and rub the powder in with my finger tip. The black color the strop will acquire is from steel particles being polished off. Leave them on the strop as you use it more and more.I haven't anything better ....
888407
I use the common mineral oil available at the grocery store--works well! I try to remember to apply it once a week. I've really enjoyed this cutting board.
1701259
I have used this three times on my butcher block. It takes a couple hours for it to absorb, and then the wood feels silky, not greasy or waxy.
1120251
No....and I would not recommend it either. If it get dirty with wet dough sticking on it, just use a spatula or a scraper with the grain over the sink...and it actually makes it slicker for next time. Commercial bakeries generally do not treat their butcher blocks and if you use mineral oil...that is a petroleum made product. However, if you were to season it...perhaps lightly with olive oil.
126635
Water and butcher block are not good friends. Try using a cut piece of lemon on the worst of the stains and let it sit there at least over night. It sometimes works.
1469298
The sheath is made of leather (I guess by cow skin), I don't thing there is really a need to condition the sheath. But you may want to apply oil to the knife sharp edge to prevent rust.. I would suggest you to get the kraton handle one cause it's more comfortable to hold and less smelly.
597563
I treat mine the way I do my wooden cutting board. Specifically, every few months, coat well with FOOD SAFE mineral oil, let sit overnight, then wipe off in morning. AVOID the blade edge. Then I "seal" with beeswax thinned with mineral oil. Again, let sit and rub off excess. This treatment does not add any flavor to the kraut. It protects the wood from acid in the cabbage, plus generally drying out and therefore warping. It does not impair the antibacterial properties of the hardwood. You can buy both these products for cutting boards here on Amazon (e.g., the famous John Boos brand) or you can make your own. I treat mine the way I do my wooden cutting board. Specifically, every few months, coat well with FOOD SAFE mineral oil, let sit overnight, then wipe off in morning. AVOID the blade edge. Then I "seal" with beeswax thinned with mineral oil. Again, let sit and rub off excess. This treatment does not add any flavor to the kraut. It protects the wood from acid in the cabbage, plus generally drying out and therefore warping. It does not impair the antibacterial properties of the hardwood. You can buy both these products for cutting boards here on Amazon (e.g., the famous John Boos... » Read More I treat mine the way I do my wooden cutting board. Specifically, every few months, coat well with FOOD SAFE mineral oil, let sit overnight, then wipe off in morning. AVOID the blade edge. Then I "seal" with beeswax thinned with mineral oil. Again, let sit and rub off excess. This treatment does not add any flavor to the kraut. It protects the wood from acid in the cabbage, plus generally drying out and therefore warping. It does not impair the antibacterial properties of the hardwood. You can buy both these products for cutting boards here on Amazon (e.g., the famous John Boos brand) or you can make your own. « Show Less
659338
Boos Block all the way. So far, my butcher block, cutting boards, wooden spoons, wood arts, etc... are beautiful (and cook and bake almost everyday) because of John Boos mystery oil and cream. Have fun cooking, Mamazo.
748066
I use a paper towel to apply. I apply every two weeks. My butcher block island is new and seems very absorbent right now.
238869
It would depend on the amount of the rust, depth or simply surface corrosion. Oil is never a bad thing when caring for knives especially as a preventitive measure.
251293
You'll have to contact the manufacture. I'm just a consumer. Chemicals are used in the extraction and purifications of oils and trace amounts may be present. Ask the manufacture if its food safe before using it on something like butcher blocks.
2264274
I always hand wash my cooking shears to keep the cutting edges sharper, longer. They are rust resistant. Every once in awhile I see a surface rust spot and remove it with Barkeepers Friend powder.
395502
This product is good for your application - wait at least 4 days after the last application before putting bowls into service - this will allow all the solvents to evaporate off. Another option is the Howard butcher block conditioner which does not hold up as well and is intended for use on wooden butcher blocks - there are no solvents in this product with the majority of the carrier being bees wax - its not as water resistant but it is all natural. This product is also avilable on Amazon.
1252670
I have used gun oil, some actual knife sharpening oils, and some lite oil I would use on the sewing machine or hinges in the house. A little course perhaps (not the sharpening nor stones), but I have also been known to use saliva. I haven't used them for some time and they are all that I will use, especially for good quality steel, so that is the best I could say at present. Hope this helped.
467961
I have used both the oil and the conditioner. I have two cutting boards, both hardwood, one old board and one new board. For the old board (3" thick oak that I have used 40 years), I prefer the conditioner which gives a waxy, burnished surface and does a good job cleaning the board up. My new board (black walnut 3" thick) I applied multiple coats of oil to condition the wood. I used 3 coats front and back to begin. The oil will sink right in on a brand new air-dried board. The oil keeps the wood from drying out, brings out the grain, enhancing the beauty and the usefulness of the board. Each week when I was first using the new board, I have applied a couple of coats of oil. The board now looks and acts as if it is about 5 years old. I sometimes apply the conditioner after the oil as the beeswax gives some impenetrability to the wood. Both products are excellent, and I would now not go without having them! I also think the conditioner makes knife "tracks" a little less visible. My sons do not want to use their boards because of the beauty of the walnut, but of course the value of a good cutting board is its use in creating delectable things. Using these products will also make it easier to pat or roll out biscuits without them sticking to the board.