(And a lesson on oiling new, cheap cutting boards)
I’m not complaining. I have a great kitchen, and I love it. But there is always room for improvement.
For example. My desire was to have countertops with wood or butcherblock. However, my germ-o-phobe husband could think of absolutely nothing worse. His skin crawled at the very idea. It was non-negotiable. So we compromised with shiny, black, impossible-to-look-perfect-granite. Hard, cold, everything-breaks-granite. (But beautiful when clean and streak free.)
I’d bought a few cutting boards over the years with the idea of leaving them permanently on the counter, but it never really worked the way I thought it would. However, a few months ago, on my first real outing to Ikea, next to the Mall of America (inward shudder), I found a cutting board that hooked over the edge of the counter. And the best part? It was only $9.99! I had seen this style of cutting board elsewhere for around $100! $9.99?
Even if it was a piece of crap, I’d at least see if it worked the way I wanted it to and consider making a larger investment on a better one if it fell apart, right?
So I bought it, and put it in place. I did give it a quick and brief coverage with oil over the next couple weeks, because the enclosed insert said to, but I didn’t pay too much attention because nothing really bad ever happened to any other cutting board I owned from lack of oil.
But here’s the thing: all cutting boards need oil to keep them from absorbing moisture, odors, etc. Moisture is the biggest problem because it causes them to warp or crack — both of which seemed to be happening to my new, awesomely inexpensive cutting board. Such a bummer!
I probably have never had problems with other cutting boards for a couple reasons. I suspect the more expensive ones come pre-oiled to some extent. Also, the sides of the Ikea boards are thick, open grained, unfinished wood which are veritable sponges for any moisture. I’ve noticed other cutting boards have a type of boarder of finished wood around them — probably to prevent warping. All I know for sure is that the Ikea one was warping and — very slightly — starting to crack within a week of purchase. I also found that I did, indeed, love the cutting board. I loved it so much that I bought a brand new one to flank the other side of the stove on my very next trip to Ikea months later.
I can’t believe how great it is…
Because now, it’s almost as if I have a butcher block island!
And Dave is totally OK with it because it isn’t permanent!
This time though, I decided to do some research on oils and preservation techniques. It seems that there is a lot of controversy over what type of oil to use. (Small wonder). I happened to use some ancient Lemon Oil I found in my broom closet, circa… I have no idea. I’m going to guess circa 1980, but that’s a total guess. It could be older. Anyway, I couldn’t find any negative info on lemon oil — which is good, because I already used it — but do your own research, as I refuse to become an expert on the subject. Here is a really informative post on the subject.
So basically, you add oil on a regular basis until the board stops absorbing it.
My question is: What if it never stops absorbing it?
Seriously. This Ikea board has absorbed over 12 ounces of lemon oil and shows no signs of ceasing. I should note that I have also been oiling the older board, and while it hasn’t absorbed as much, it is still drinking it up. Interestingly, there are certain individual boards that soak it up much faster than others, as shown here:
These photos show me oiling the ends of the board, as that seems to be the area that it absorbs the most moisture. My first board began to warp shortly after I began using it. I would flip it over and pour water on the underside to counteract the warp (Brilliant, no? No. Not brilliant). It worked, but I’ve been doing this dance since the first week, no doubt making the problem ten times worse. Since I began the oil diet however, the warping has slowly begun to go away on its own. I predict that the massive amount of oil is going to both stop the small crack AND stop the warping.
Anyway, I think I have gotten away from the main idea of this writing, and that is: I feel like I have a whole new kitchen! I love how it looks, the functionality, all of it. I know there are people who turn their noses up at Ikea but you gotta admit, they’ve got some great stuff.
I got a whole new kitchen! For twenty bucks!
Well, and the cost of a bottle of antique lemon oil.
Michelle says
And now you’ll never have to “zest with lemon” anything you ever chop on that cutting board!
Rachel says
I am loving those cutting boards! I think that may be just the bandaid I need untill the re-model. By the way where did you get your cooktop and what is the model. I am trying to decide between that and a full on oven but they are $6K.
As for the oil~ I am not sure that the Old English was the best choice for food prep. It is Mineral Oil with lemon scent. Pure Lemon oil is pretty spendy. I have been using “food grade” Mineral oil ~ However, when this bottle is gone I think I will be switching to coconut oil since it is actually edible (I love to cook with it) and to me Food Grade Mineral Oil = Margarine. Good idea bad reality.
jennifer menke says
Too funny. Somewhere in the dark recess of my little brain stem I just knew Old English was a deal breaker. Oh well. Now the the Old English is gone, I will either use coconut (which I have and read is a good one) or Walnut or Tung. 🙂
My cooktop is a 14 year old Thermador with 4 burners and a grill. (model GPS364GL) If I were to buy today, I would do another cooktop (with double wall ovens elsewhere) but I would get a 6 burner cooktop. I just don’t use the grill enough to justify it. Plus, with a good griddle/grill pan, you can straddle two burners and achieve about the same results with a lot more flexibility.
Carroll says
My mother used to polish the furniture with lemon oil and in school I learned that it is very poisonous! I’d suggest using mineral oil instead. You probably haven’t had any problems because the oil is soaking into the wood, but I’d suggest NOT using that on the cutting board. Wasn’t there any information on the container?
admin says
You know, I just knew there was going to be fall out from the Old English. I just knew it. But then, if it didn’t happen, I would be living someone else’s life! I scoured the bottle. No where did it say anything but “all natural” “pure” etc. I am not dumb enough to believe all that, but I certainly didn’t think it was HARMFUL! The good news is that the cutting boards were only $10. The bad news is, I’m still using the cutting board and don’t plan to get rid of it. I’m not an alarmist. I can’t really believe that it’s that big of deal.
Will I leave to eat those words as well??
Carroll responded to my comment via email and said I could post it. Thanks Carroll!
[Dear Jen,
I don’t think lemon oil is actually made from lemons, which many people think because of the name. When I was a child (in the ’50’s – OMG, doesn’t seem possible it was that long ago), kids were told that lemon oil furniture polish was poisonous. Perhaps so we wouldn’t see the lemon on the label and think it was food? We also received this information in school in the health/first aid classes. I believe the lemon oil furniture polish that was in use then was straight lemon oil – a much purer form than what you would have had in the Old English oil. Perhaps O.E. uses lemons instead of lemon oil so that it smells nice. I remember my mother showing me the label on the dark brown bottle of furniture polish and emphasizing that it was furniture polish – NOT food.
Because your boards were soaking up the O.E. oil so enthusiastically, there was probably practically nothing left on the surface of the board. And since you’ve changed oils, this is probably moot now. It’s just not a good idea to use a furniture oil for anything you’re going to use to prepare food!
I also have one of the Ikea cutting boards – aren’t they nice? I use mineral oil on mine. No buckling so far. I know mineral oil’s other use (laxative! ROFL – wouldn’t that be a surprise for dinner guests?) but so far so good – no side effects. I also noticed that the board absorbed a lot of oil at first. I didn’t use a food-based oil in case it attracted insects. I had the mineral oil on hand for my Bamix hand mixer and used it on the board.
I only sent you the information about the lemon oil because I was concerned. Do you want me to make another comment so your readers don’t freak out on you? Or is it too late? Just – please please, don’t use lemon oil on your cutting boards any more!
I love your blog – it’s so entertaining.
Gotta go – the cat is trying to walk on my keyboard. That means it’s feeding time.
[p;’gvfk E#Q! – I think it means “I’m starving to death- why are you neglecting me like this?” Next comes the drool…
TTFN
Carroll]
I Promise to not use Old English ever again! (besides, it’s all gone now 🙂
Mary says
Hello,
Great posts! I stumbled upon your cornflake cookie recipe on ree’s site. great blue blobs btw. i have some cornflakes in the pantry and marshmallows in the cupboard. you’ve inspired me to make a menagerie of tasty, colorful blobs!
Thanks,
Mary
p.s. I’m a vegetarian HA! and love indian food. if you are ever in the area of san antonio texas and are having a craving, Sarovar is delicious!! and they have a buffet during lunch hour so you can try a bit of everything(whatever that is or is called i have no idea)
admin says
How funny! We were down to deciding between two places last fall and San Antonio was one of them. (We chose to go hiking in Utah instead because we got cheap flights to Vegas…)
I have thought long and hard about Cornflake Blobs/hearts for valentines and I’m not sure I can do it. It might dilute the specialness of them at Christmas.
Oh the angst!
Marielle Ruggles says
Want 2 thank you for ur insightful post!
Jami says
I like that you’re sensible and reasonable without being too fussy. I try to be the same but sometimes land a little too much on the fussy side. 🙂
Anyway… lemon oil is no big deal at all. It is not poisonous unless you gulp it down. You are seasoning wood! My dining table gets polished with that stuff periodically and no one gets the trots (just sounds better than the runs, huh?) nor do they die suddenly from toxic lemon oil poisoning. It’s because the wood absorbs it and then uses it to keep all other items out of it’s pores. (I’m positive I read a chemistry article on this very subject). You can wash the excess off of your boards prior to using if you’re at all concerned.
By the way, please provide your dear husband this link on the safety of wood in the kitchen: http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm
“We know of no similar research that has been done anywhere, so we regard it as the best epidemiological evidence available to date that wooden cutting boards are not a hazard to human health, but plastic cutting boards may be.” and “We believe, on the basis of our published and to-be-published research, that food can be prepared safely on wooden cutting surfaces and that plastic cutting surfaces present some disadvantages that had been overlooked until we found them.”
I’m off to toss my plastic board…
I have limestone counters that are soft and cold. Similar to granite but more easily cracked, cut and scarred (vinegar, lemon, etc). Actually, the scarring is growing on me – it gives it an old world, lived in look that appeals to me.
admin says
I think maybe “without being too fussy” might actually mean “almost-but-not-quite-seriously-endanger-her-family’s-lives”!
Thanks for the link. I will forward it to Dave, but I can tell you know, I have cut out many an article for him to read about the scientific proof of wood cutting boards. He simply won’t change his evil views. He’s not rational. What can I say? (It makes for good writing material though!)