Resin Cheese Board With Knives In Cuyahoga
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With our no-waste method, we ended up with four cutting boards where we would have ended up with only one. However, it is important to note that resin boards should never be cut on; they are meant to be used as cheese platters or display dishes.
And it's definitely a better tool than a blow dryer because it gets a lot hotter. So it will make itMoreAnd it's definitely a better tool than a blow dryer because it gets a lot hotter. So it will make it way easier to heat up the resin an x-acto knife to cut off the drips. You can also use a razor
Glass or stone For that reason cutting boards made from wood and plastic won't make your knives go blunt. Hard cutting boards made from stone or glass, however, will. They are easy to clean but every time the knife comes into contact with the board it will damage the edge.
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.
Using epoxy is just plain wrong for a cutting board. Mainly, the hardness of the epoxy will destroy a knife edge, might as well cut on a brick. If the end user is using ``beater'' knives, like Cutco, he might be okay for a while but the epoxy will destroy an edge.
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.
You shouldn't cut on resin. It will look terrible immediately no matter what finish you put on it and bits of resin will get in your food. Its probably not harmful but I wouldnt want to ingest resin. Use it only as a Charcuterie board and put a finish that adds a gloss and makes it easy to wipe off.
Once your resin has cured, it is totally safe for direct contact with food. Use our food grade epoxy to create custom tumblers, cutting boards, charcuterie boards, bowls, serving trays, coffee cups, and more!
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).
