Replies

1. 
   pins | Aug 22, 2006 05:21pm | #1

   I suppose it will depend on how much of a beating you intend the top to withstand, but the usual finish for wood in the kitchen is mineral oil. Its easy to reapply and non toxic.

   John

2. 
   Michael | Aug 22, 2006 05:23pm | #2

   Are you saying the top itself is going to be beech?  If you are looking to use this countertop expressly for food prep you're likely to have issues.  The repeated washing and the porous nature of wood will encourage staining and other deposit areas for bad stuff.

   However, if you're willing to deal w/ these issues then you would want to look at food safe finishes such as mineral oil or salad bowl oil.  Expect a lot of maintenance and re-oiling over the life of the countertop.

   I like wood counters, but more from an aesthetics angle then a prep one.  Bakery counters are the only wood prep surface you'll find in a professional kitchen for a reason.

   Michael

1. 
   pins | Aug 22, 2006 05:43pm | #3

   I forgot to mention that about 20 years ago the health dept. in Miami went on a rage against any wood in restaurant kitchens in favor of that white plastic stuff that was about 3/4" thick.Some time later, and I forget details, studies were done that resolved that bacteria lived in the white plastic but not in the wood. Maybe somebody currently in the restaurant biz is more update than I.In any event, I would presume, and suggest, using cutting boards instead of just cutting on the counter top. The knives will do the top damage and that should be avoided. You should also get some trivets to be able to set hot pots on, not on the top itself. You can make some nice ones with pieces of ceramic tile framed in wood.John

1. 
   Manny | Aug 28, 2006 03:52am | #5

   That is true, the Health department made us buy all plastic (UWH) boards and month later they were in the trash, the main thing is that when you are choping , you make cuts into your cutting board: In the plastic, they will remaing there, but not in the wood, when you wash it, they will "grow" back .. in the plastic board bacteria could go into the cracks.. and that NY steak you just trim to put in the grill will not taste to good to your health... Bon appetit!

1. 
   Gretchen | Aug 28, 2006 07:37pm | #6

   Plastic boards can be put in the dishwasher and also soaked in bleach.Gretchen

3. 
   user-155270 | Aug 22, 2006 06:31pm | #4

   I know for a fact that bacteria doesn't live long in hard maple beacause of the sugars in the wood. I'm not so sure about beech technical data, but I've heard it was also suitable for any food prep surface. If you put some good quality mineral oil or walnut oil, you should have good results, but don't be shy on application, soak it properly so it will be more resistant to water. Also, you could add a coat of beeswax for an added protection. I've even tried olive oil for a regular oiling and it works also very well.

   Marc

1. 
   jrpow | Aug 29, 2006 10:53am | #7

   Thanks for your valued info i will give it a try.    john .

4. 
   nikkiwood | Aug 29, 2006 05:59pm | #8

   That some oils are "food safe" while others are not is a myth that just will not die.

   You can use any oil (including boiled linseed oil or Watco Oil) on a wood surface intended for food preparation -- as long as the oil is allowed to cure for 30 days.

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   "It is what we learn after we think we know it all, that counts."

   John Wooden 1910-