Resin Cheese Board With Knives In Florida
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FAQ
Mineral oil: This is a non-drying oil that soaks into the wood, coating the fibers and preventing them from absorbing moisture. It's safe for human consumption and doesn't wash off, making it a practical choice for charcuterie boards.
Beeswax and mineral oil is fine. No matter what you use (I've put many charcuterie / cheese boards through their paces) the finish will wear off and you will just have to live with a fuzzy board, or offer to resand/oil it for her every year(ish).
Epoxy and resin make a hard and slippery surface that will ruin your knives and is unsafe because your knife can easily slip and twist as you cut.
Once epoxy is fully cured for 30 days, it is an inert plastic and should be fine for incidental exposure to food. It is not antimicrobial. Epoxy is not safe to ingest (liquid or cured). Do not cut on or prepare raw food on epoxy surfaces.
If you want to know how to seal a wood charcuterie board, the top option is Wood Wax by the Real Milk Paint Co. This food contact-safe wax has an all-natural formulation of walnut oil and carnauba wax, helping it penetrate deeply yet apply smoothly on your charcuterie board.
Adding a food-grade oil and conditioning cream will rejuvenate your board. Before applying any oils to your board, it must be clean and dry (see tips above). We like John Boos Block Oil and Board Cream, a mix of oil and beeswax, but any type of food-grade oil or beeswax will work.
Hand wash with mild detergent and pat dry. (Avoid dishwasher). Do not submerge in water.
Use food-grade mineral oil, hemp oil, flaxseed oil to protect your board and keep it looking beautiful!
A clear epoxy such as CHILL SEALER is the best sealant for a charcuterie board. It provides a durable, food-safe finish that enhances the natural beauty of the wood.
To care for your resin charcuterie board, clean with a damp cloth. Never immerse in water. The wood can be wiped down with cooking oil occasionally if needed.
