not sure if
kosher salt was a thing of the day but it is far better than regular iodized
salt. its also very cheap. it is suggested for sterilizing as it is
slower to dissolve, is much more pure, and has some grit to
or seasoning there really is no sense in using anything but kosher
i was under
the impression though that salt was not too cheap (that would be my very
stringent research watching the movie warlock!!!) nor too common. ok the
warlock snip was a joke........
Kosher salt, huh?
Thanks, Logan, that's great! I am very glad you
That'd make kosher salt a very good thing to have along
on demos. Do
you know whether salt was used in Medieval days to
clean with? I
know that it was not a common comodity, and I know
they were unaware of
bacterial properties per se, but I do believe
salt was used for some
things medicinal and preservative.
firstname.lastname@example.org, "logan" <dukelogan@b...>
> although i am no expert on wood working or wood finishes i
> in culinary arts so i am an authoritative
commentator on mineral
oil on food
> that said, wooden cutting boards (although not good for
professional use as
> they do get surface cuts that will harbor
bacteria unless they are
> very frequently) are sealed using
mineral oil. pour it on thick
and rub it
> in. then let
it stand for a while (an hour or two). wipe off any
oil with a clean rag and then buff the board with a new clean
> to clean, use hot water and kosher salt.
rinse the board (or bowl
> case) with very hot water then
pour kosher salt over it. take a
> brush and scrub
it well. let it stand for 10 minutes then rinse it
hot water. let it air dry, then you can (if it needs it)
> little more oil.
> this method is
sanitary and safe for the wood. the tung oil on the
of a bowl, in this case, should not be harmed by the salt.
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