Resin Charcuterie Board For Sale In Fulton
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Lightly abrade surface of epoxy, taking care not to allow any surface contamination such as greasy fingers, and apply varnish of choice. Polyurethane varnish will give much better adhesion than alkyd or acrylic varnishes.
Some woodworkers avoid a mineral oil finish, even though it's food-safe, due to mineral oil deriving from petroleum distillates, which makes mineral oil a less environmentally friendly option than many other wood charcuterie board finishes, such as Linseed Oil, Hemp Oil, Wood Wax, and Beeswax.
Epoxy resin allows you to make your charcuterie board truly one-of-a-kind. With multiple colors to choose from, combined with your own creativity, the possibilities are endless.
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.
Almost any finish when fully cured is food safe. Wipe on or spray poly is durable. The modern water based finishes are quite durable and have come a long way in the last few years. But I use poly for almost everything because it is durable and easily sandable to reapply with a rag.
In most areas, you will need to obtain a food service establishment permit to legally operate a food business. This permit is typically issued by the health department or food safety agency in your area. To apply for this permit, you will need to fill out an application and submit it to the appropriate agency.
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).
Summer Cheese & Charcuterie Boards Using the 3-3-3-3 rule, just pick 3 cheeses, 3 charcuterie items, 3 starches and 3 additional pairings.
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.
When making a charcuterie board, try following the 3-3-3-3 rule: 3 meats. 3 cheeses. 3 starches. 3 accompaniments.
