Bizarre habitsSandettie Light Vessel Automatic tells us: "Until I pointed it out, my other half use to hang out the washing making sure that both pegs were the same colour. Now she goes out of her way to make sure they never match." Tell us about bizarre rituals, habits and OCD-like behaviour.
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Scaryduck LIKES EGG, Thu 1 Jul 2010, 12:33)
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Hmm, I was told Danish oil isn't as suitable for surfaces used for food prepbecause of drying agents or something.
This may translate to "please buy our more expensive niche oil".
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crackhouseceilidhband Fuck off back to Mumsnet, Thu 1 Jul 2010, 13:33,
3 replies)
yeah, the solvents are poisonous.But then I wouldn't recommend drinking worktop oil, either, though ;)
The solvents evaporate. I wouldn't prepare salad on it until it's dry ... Well, I wouldn't prepare salad on it at all, as salad isn't food, it's what food eats, but that's by the by. Once it's dry it should be fine. Well, I'm not dead. Yet.
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the mighty badger Aphrodite, on a bar stool, by your side, Thu 1 Jul 2010, 13:43,
closed)
And niche oil?Is that the sort of oil that gazes also into you?
disclaimer. I may have used a variant of this joke before.
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the mighty badger Aphrodite, on a bar stool, by your side, Thu 1 Jul 2010, 13:44,
closed)
I have heard that you should use standard food grade mineral oil available relatively cheaplyif you will prepare food on the counters.
In our house we have some really old (1930's) maple counters in the kitchen and pantry which over the years never had any special treatment and have developed a really nice "antique" look to them.
Of course you may not want to 50-60 years before you get a nice finish.
Eventually there is going to be a mark you will not be able to correct after which you won't give a shit. I would suggest you go ahead and mark it up as soon as possible so you no longer have to worry about it.
(, Thu 1 Jul 2010, 20:38, closed)
CorrectPlain pharmaceutical-grade mineral oil is just perfect for oiling worktops. I'm really not sure why all those other expensive ones are sold, other than to make money. There's no additives or preservatives, and it's safe for contact with food, as well as being relatively biologically inert (read: bacteria won't use it as a substrate). Thus, it's pretty happy in the kitchen.
(, Fri 2 Jul 2010, 5:49, closed)
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