You'll get a better finish and it'll last longer if you sand the higher grit twice. Spritz with water and let dry completely before sanding a second time and you'll have a much more open grain that will absorb more oil. Called water popping and I use it on all the cutting boards/furniture I make. Also buff vigorously at the end after the oil dries with a lint free cloth.
@@maureeniustini2219 power sander is the quickest way then clean up with mineral spirits. You'll have to remove enough material to get the varnish that's in the grain. You could also start with a scrub plane(expensive tool) or a hand scraper and scrape it off first. Stop a lot of dust by scraping first then finish with sanding.
As a wood worker I would recommend stepping up the grit of your sandpaper more gradually. I would, once done with the heavy grit, move to 220, then 350, then 400. Depending on how soft the particular wood is it may take longer or shorter amounts of time. Love you cooking shorts ☺️
@@maureeniustini2219 stripeze is a paint on chemical peeler that really speeds things up . Just be careful to really do a clean job sanding and perhaps doing a white vinegar wash, before applying any finishing oil.
As a woodworker, I like to use a damp towel in btwn sanding, allow to dry then sand again. This raises the grain, or small fiber ends. As they dry they curl up. Sanding takes them away
Hi, woodworker here. The jump from 120 to 800 is rather large, it would be more efficient to take smaller steps (120-150-180) and finish offf with 240. Anything higher is over the top, especially for a cutting board. As many already pointed out, if sou dampen it and sand it again the next day your finish will be much better and will last longer. I would also recommend to really soak that thing in oil and take the excess of with a clean cloth after 10-15 minutes.
Ha ha!! I always thought your huge cutting board was you kitchen counter and was wondering if you were ruining the counter. Mystery solved. Thank you!!
Great tips as always! Fellow chef here. I prefer using beeswax over mineral oil these days. The problem with mineral oil is it's a potent endocrine disruptor - especially for men. Edit: A heat gun set on low or hair dryer set to med/high helps the beeswax penetrate the board better. Buff after it cools
I literally looked through a bunch of articles and found no research indicating normal food grade mineral oil is an endocrine disruptor. Even a little. A "potent" disruptor would be like DDT or bisphenol.
@zadinal “The present study shows for the first time the effects of the oral administration of corn and mineral on the prostate, demonstrating their interference in homeostasis and revealing their potential to act as endocrine disruptors.”
Thanks Andy!! I appreciate tips like this as much as the cooking. Can you please teach us chopping techniques too? It's not intuitive and I want to learn!
hey not a woodworker here! but you shouldn’t really use any grit above 240 because the sawdust it creates becomes fine enough that it blocks the pores in the wood meaning the oil/wax won’t penetrate as effectively.
Most things can be repurposed or given new life. I have a pair of shoes I really like and cant get another pair so eventually I'm going to have to pay somebody to put a new sole onto the shoe if I want to keep wearing them Reduce, reuse and recycle are words to live by. Although the recycling part is mostly fugase, just depends on the material
I just did a quick check. They may work, but will go rancid and leave the board with a funk. The top recommendation is mineral oil and potentially beeswax to seal. These will not go bad and are naturally odorless and tasteless. Other acceptable oils are refractionated coconut oil, PURE tung oil, linseed (NOT BOILED).
Good to know. I've seen walnut oil placed in both categories. I haven't used it myself, but to be honest, you lost me with the two week thing. I can't go without my cutting boards that long. Besides, I absolutely love walnuts and it would pain me to waste such a culinary treasure on oiling my boards. Either that or I would have licked all the oil off the board by the end of the two weeks.
A nice tip from jon Kung (another good cook on youtube) is to have two similar knives (eg both chef knives). Use one and when it needs sharpening send it out for sharpening and use the other knife
@@hashtag_thisguy is for the people who don’t have the time to sharpen but still want to avoid using a pull through. Helps if you have a local guy or shop that sharpens for cheap, if not yeah a whetstone or pull through would be better
If you are looking for food-grade mineral oil, it as also a natural laxative, so it usually be found in the pharmacy section of your grocery store on the bottom shelf.
1) I'm guessing you also oil the big board too especially cleaning it with salt and lemon and 2) it might be good to note using food safe mineral oil. There is a lot of dodgy mineral oil out on the world but also realistically you should only use the food safe variety for your boards since it has to have high standards for purity.
I use a scraper on mine. I’m a woodworker, and once I got the technique for scrapers under control, it was a no brainer to use it on my cutting boards. For me, it’s faster and cleaner than sandpaper, less aggressive than a plane, and just simple. I have sanded before, but I wasn’t doing it consistently enough. Scraping is just a better fit for my lifestyle.
What a great video. It's all well and good to buy a nice cutting board, but they never tell you how to clean and take care of them! Thanks for being so clear and thorough.
Thanks a lot for this info Buddy! I am a young woodworker myself, and i sometimes make cutting boards, this gave me tip on How to take care of them better! Thanks
I really wish youtube would allow us to add shorts to a playlist. This info is really valuable and something I'll probably need to know soon but I know I'm gonna have a hard time trying to find this video again.
You should be able to do it now if you click on the 3 dots on the top right corner but if not you can always add it to a playlist by accessing it from your history watch list.
Interesting information, but just a note from someone who works in microbiology, lemon doesn't sanitize. It makes it acidic, but plenty of harmful bacteria can survive acidic situations pretty easily. Salt can sanitize, but mainly when used for soaking/curing, not as a scrub.
As a woodworker, I’m sorry but everything you said goes VERY against care of wood products, - avoid specifically hot soapy water, it’ll strip the finish just use a LITTLE bit of warm, slightly soap water, the lemon and salt can work too, but also use soap and water, - don’t bother with 800 grit, use 120, 150, and then 180 or 220 grit (you’ll be able to spend much less time on each grit in this order) and give it a really light sand after you wet it, that’ll knock down any raised grain from it getting wet, and also avoid using mineral oil where possible as it does not dry or cure, instead try something like a pure tung oil or trying oil based cutting board finish which will actually cure and harden and provide MUCH more protection.
Thank you for your comment. I always enjoy learning from people who are so knowledgeable in their fields. I just ordered a big cutting board today so I was doing some research on proper care. Thank you Sir
are you saying that your parents don't care for your sanitation state, dont smooth you out when necessary and dont keep preserving you to keep you in a usable state? 🤔😉😂
You are a legend I literally asked this question on your last video and then the same day you post this! Keep up the great work, love your videos brother!
I am an aspiring cook, soon taking professional training although I've been cooking in restaurants and have learned many skills and techniques. I've grown up loving cooking and watching all the greats, but for some reason, you just stick out to me man. I'd love to have a conversation or even just listen to you keep it real and give me some good advice! I am on my own in this dream as my family doesn't see it as a serious career but cooking is in my blood. There is no greater feeling than the look of joy and satisfaction of someone you cooked your heart out for. If you even read this, thanks for being you, and inspiring me to keep pushing.
Chef has a wonderful life with good money but still cherish all his little helper never give them up that's really old school and it's so cool so inspiring!!!❤️❤️
If you want to use natural oil instead of petrochemical mineral oil: use walnut oil. It’s the only oil that hardens and won’t get rancid (like linseed). It needs to dry for 2 weeks though.
Pro tip when buying mineral oil for your cutting board: “cutting board oil” is just mineral oil with branding. If you go to your pharmacy or grocery store pharmacy, you can find mineral oil in the laxative section. It’s the same stuff as the cutting board oil but it’s WAY cheaper.
just for your information, im a woodworker, build 100 of cutting boards a year, you definitley do not want to sand this way. if you ever get bad cutting marks, thats fine, but you just want to sand 120, 180, and maybe 220 if you wanna go that high. jumping grains all way to 800 isnt doing anything for the wood. you are closing the grain off that way, not allowing the oil to penetrate the grain and soak in to protect the board, and help with keeping your board more sanitary with food on it for longer.
Love your work Andy. Just so everyone is aware.. Gilly's Chopping Board Oil does NOT contain any mineral oil or petroleum. 100% natural, food safe plant oils, citrus terpenes and essential oils.
Pro-tip: you can buy food-grade mineral oil super cheap at your local pharmacy or Walmart in the laxative section. Skip anything that says “cutting board” and save lotsa $$. A 16 oz bottle will last a lifetime.
When oiling please everyone note the oil he’s using; you have to make sure it’s a food safe oil. The one he’s using is gilly’s; good stuff, but also Cabot’s, feast Watson and most major wood care brands will have a chopping board oil. Also use a food safe oil/coating for bench tops and table tops with a bench top oil.
The harder the wood, the higher grit you can sand to, but almost no raw wood can sand to 800 effectively. Try sanding 120 - 220, raising grain with water, then 220 again, then finishing with oil. If you build a hardened oil layer on the surface, you can probably sand that up from 400 then 800 for the smoothest cutting board feel around!
After the wet towel, let it dry and sand again. Wetting the board actually raises the grain which leaves a rougher finish. After the final sand, apply the mineral oil.
Use 220 sandpaper on all wood that is going to be oiled as a finish. Any higher and it doesn’t soak up a lot of oil and the oil coat doesn’t last as long.
You'll get a better finish and it'll last longer if you sand the higher grit twice. Spritz with water and let dry completely before sanding a second time and you'll have a much more open grain that will absorb more oil. Called water popping and I use it on all the cutting boards/furniture I make. Also buff vigorously at the end after the oil dries with a lint free cloth.
Any hints on getting rid of varnish the builder put on my kitchen top built in chopping board. Thanks
@@maureeniustini2219 power sander is the quickest way then clean up with mineral spirits. You'll have to remove enough material to get the varnish that's in the grain. You could also start with a scrub plane(expensive tool) or a hand scraper and scrape it off first. Stop a lot of dust by scraping first then finish with sanding.
I'd also add, scrubbing with mineral spirits and a green scrub pad works really well vs a rag at grinding out the gummy mess in the grain.
As a wood worker I would recommend stepping up the grit of your sandpaper more gradually. I would, once done with the heavy grit, move to 220, then 350, then 400. Depending on how soft the particular wood is it may take longer or shorter amounts of time. Love you cooking shorts ☺️
@@maureeniustini2219 stripeze is a paint on chemical peeler that really speeds things up . Just be careful to really do a clean job sanding and perhaps doing a white vinegar wash, before applying any finishing oil.
As a woodworker, I like to use a damp towel in btwn sanding, allow to dry then sand again. This raises the grain, or small fiber ends. As they dry they curl up. Sanding takes them away
Grain is only gonna raise once
Use to make natural beeswax to coat the chopping boards I made, definitely worth trying , adds a nice finish an a solid layer of protection
It's a cutting board, not furniture.
@@StuninRub you don't say
@@boom5732 You would think it's common sense, and yet here you have people telling him to finish it like furniture.
Hi, woodworker here. The jump from 120 to 800 is rather large, it would be more efficient to take smaller steps (120-150-180) and finish offf with 240. Anything higher is over the top, especially for a cutting board. As many already pointed out, if sou dampen it and sand it again the next day your finish will be much better and will last longer. I would also recommend to really soak that thing in oil and take the excess of with a clean cloth after 10-15 minutes.
Ha ha!! I always thought your huge cutting board was you kitchen counter and was wondering if you were ruining the counter. Mystery solved. Thank you!!
I just realized he could indeed have just edited chopping sounds on wood in the videos, but yeah. That was a real one.
Your videos inspired me to start cooking more frequently. I've found a new passion. Thank you for the inspiration, chef!
Great tips as always! Fellow chef here. I prefer using beeswax over mineral oil these days. The problem with mineral oil is it's a potent endocrine disruptor - especially for men.
Edit: A heat gun set on low or hair dryer set to med/high helps the beeswax penetrate the board better. Buff after it cools
I literally looked through a bunch of articles and found no research indicating normal food grade mineral oil is an endocrine disruptor. Even a little. A "potent" disruptor would be like DDT or bisphenol.
@@zadinal food grade doesn't change the composition of the oil, just ensures there aren't any impurities acceptable for industrial use
pubmed.ncbi.nlm.nih.gov/31568827/
@zadinal
“The present study shows for the first time the effects of the oral administration of corn and mineral on the prostate, demonstrating their interference in homeostasis and revealing their potential to act as endocrine disruptors.”
Thanks Andy!! I appreciate tips like this as much as the cooking. Can you please teach us chopping techniques too? It's not intuitive and I want to learn!
hey not a woodworker here! but you shouldn’t really use any grit above 240 because the sawdust it creates becomes fine enough that it blocks the pores in the wood meaning the oil/wax won’t penetrate as effectively.
So there was a way to save my previous chopping boards lol thanks Andy!
RIP to all the casualties.
same thought 😭
Most things can be repurposed or given new life. I have a pair of shoes I really like and cant get another pair so eventually I'm going to have to pay somebody to put a new sole onto the shoe if I want to keep wearing them
Reduce, reuse and recycle are words to live by. Although the recycling part is mostly fugase, just depends on the material
I would add to make sure you get food-grade mineral oil. Might not be an issue where you are, but in the US there is a difference.
In my country they advice to use vegetal oil (olive, sunflower...) and not mineral oil. Is that a bad thing ?
I just did a quick check. They may work, but will go rancid and leave the board with a funk. The top recommendation is mineral oil and potentially beeswax to seal. These will not go bad and are naturally odorless and tasteless. Other acceptable oils are refractionated coconut oil, PURE tung oil, linseed (NOT BOILED).
@@Iazell very bad. Olive and vegetable oils can rot inside the wood. Definitely only use mineral oil
@@ThatGuy39562 walnut oil works best for me. Expensive and needs to dry for 2 weeks, but it hardens and is less rancid than linseed
Good to know. I've seen walnut oil placed in both categories. I haven't used it myself, but to be honest, you lost me with the two week thing. I can't go without my cutting boards that long. Besides, I absolutely love walnuts and it would pain me to waste such a culinary treasure on oiling my boards. Either that or I would have licked all the oil off the board by the end of the two weeks.
As a woodworker I think you're missing a few grits between 120 and 800.
As a panel beater and painter, he’s definitely missing one or two grades of paper.
What does it matter how smooth it is,it's a cutting board.
@@paulrobinson5833 Bacteria
80 120 and 400 should be fine
Thanks for that, I was just in home depot. Looking for an 800 like whaaaaa??!
Great tutorial Andy!
Now how about knife sharpening/knife care?
Just go full beans at sharpening while idling and waiting for an order like he does
@@technotoad2566 Didn't know that, cheers
A nice tip from jon Kung (another good cook on youtube) is to have two similar knives (eg both chef knives). Use one and when it needs sharpening send it out for sharpening and use the other knife
@@ezgolf1764 that's not a tip. That's just being middle class, just have a knife and a whetstone...
@@hashtag_thisguy is for the people who don’t have the time to sharpen but still want to avoid using a pull through. Helps if you have a local guy or shop that sharpens for cheap, if not yeah a whetstone or pull through would be better
If you are looking for food-grade mineral oil, it as also a natural laxative, so it usually be found in the pharmacy section of your grocery store on the bottom shelf.
1) I'm guessing you also oil the big board too especially cleaning it with salt and lemon and 2) it might be good to note using food safe mineral oil. There is a lot of dodgy mineral oil out on the world but also realistically you should only use the food safe variety for your boards since it has to have high standards for purity.
I was just wondering about your cutting board yesterday, what a coincidence that you released this today 😆
I use a scraper on mine. I’m a woodworker, and once I got the technique for scrapers under control, it was a no brainer to use it on my cutting boards. For me, it’s faster and cleaner than sandpaper, less aggressive than a plane, and just simple. I have sanded before, but I wasn’t doing it consistently enough. Scraping is just a better fit for my lifestyle.
Damn that cutting board is Masssive !!
But thanks for a short but sweet tutorial Andy ! Watching you make my day go good ❤️
What a great video. It's all well and good to buy a nice cutting board, but they never tell you how to clean and take care of them! Thanks for being so clear and thorough.
This is very helpful, cause my board is dry as hell rn lol
Lmao🤣. Whose yo choppin board plug? Hml 🤣🤣
Just use lotion lol
*SCREAMS* Oil that thing, stat!
Mine are breaking apart lol
This won't help with dryness. Try a blend of mineral oil and beeswax to polish into the board. 👍
Thanks a lot for this info Buddy! I am a young woodworker myself, and i sometimes make cutting boards, this gave me tip on How to take care of them better! Thanks
I have an awesome oak cutting board that I made myself. Something that certainly deserves upkeep.
I really wish youtube would allow us to add shorts to a playlist. This info is really valuable and something I'll probably need to know soon but I know I'm gonna have a hard time trying to find this video again.
You should be able to do it now if you click on the 3 dots on the top right corner but if not you can always add it to a playlist by accessing it from your history watch list.
@@Weird_Trick_0302 yeah I discovered this about a month or so ago. Cool that they added it :)
Salt and lemon scrub removes soap scum too and smells great. Especially on shower doors.
Wow...great tip....thanks!
Thank you!🙏
I've been hoping you'd cover the topic.😃
I thought I had a MASSIVE CHOPPING BOARD! That thing is gorgeous!
Hi Andy. May i have the size measurements of the massive board? And what kind of wood is it? Thanks
Show us you boiling out the grease from your wooden spoons & cutting board please!
Proof Exhibit “A”. Chef knows what he is DOING!
The man really knows how to take care of his Wood
I also have a massive chopping board. Thank you for this. I had no idea. I had just found you and your wife's page. Love it!! ❤️❤️
Nothing finer than men who take care of their tools.
I’m so glad to see that I’m not the only one who love nice big beautiful wooden cutting boards.
Where’s the big board from?! I’ve been looking for a big one so I can make pasta w it!
Just use your bench top to make pasts
Hey friend if you wet it before the next grit it raises the grain and makes it twice as smooth. :)
Question around oiling... do you just oil the cutting surface, or the whole board?
All of it
Right on, a lot of chefs don’t really show that. Thank for sharing.
Yessss. Please do more kitchen tutorials!
I never knew I needed a huge cutting board. My wife thanks you.
Never sanded a chopping board. I use vinegar and lemon, I’ll add salt next time👍
Interesting information, but just a note from someone who works in microbiology, lemon doesn't sanitize. It makes it acidic, but plenty of harmful bacteria can survive acidic situations pretty easily. Salt can sanitize, but mainly when used for soaking/curing, not as a scrub.
As a woodworker, I’m sorry but everything you said goes VERY against care of wood products, - avoid specifically hot soapy water, it’ll strip the finish just use a LITTLE bit of warm, slightly soap water, the lemon and salt can work too, but also use soap and water,
- don’t bother with 800 grit, use 120, 150, and then 180 or 220 grit (you’ll be able to spend much less time on each grit in this order) and give it a really light sand after you wet it, that’ll knock down any raised grain from it getting wet, and also avoid using mineral oil where possible as it does not dry or cure, instead try something like a pure tung oil or trying oil based cutting board finish which will actually cure and harden and provide MUCH more protection.
Thank you for your comment. I always enjoy learning from people who are so knowledgeable in their fields. I just ordered a big cutting board today so I was doing some research on proper care. Thank you Sir
No
Thank you so much for the advice Andy
He cares for chopping board more than my parents care for me
are you saying that your parents don't care for your sanitation state, dont smooth you out when necessary and dont keep preserving you to keep you in a usable state? 🤔😉😂
@@peteroz7332 sure
Squeeze some lemon juice in your eyes. You’ll feel better
@@jtyree0226 noted
You are the best at teaching Andy.
Another way to take good care of your chopping board is to not frequently stab it with a knife.
Yes, I also watch Nick DiGiovanni...
Thanks chef that help my board stay extra clean and new again chef you and wife best enjoy your day mate from Toronto Ontario Canada 🇨🇦 Aussie mate
Good to see the "behind the scenes action!" Thanks Chef Andy!
So helpful!!! Thank you Andy!!!! I asked for this on Instagram and I'm so happy to learn!!!
You are a legend I literally asked this question on your last video and then the same day you post this! Keep up the great work, love your videos brother!
Very helpful and good tips, thank you chef!
Those planks are now perfect to prepare these cepelinai I've been requesting since last year!
That cutting board is massive!! I've gotta get one! Can't wait to use these tips on my own cutting board! It's looking a bit worse for wear haha
I am an aspiring cook, soon taking professional training although I've been cooking in restaurants and have learned many skills and techniques. I've grown up loving cooking and watching all the greats, but for some reason, you just stick out to me man. I'd love to have a conversation or even just listen to you keep it real and give me some good advice! I am on my own in this dream as my family doesn't see it as a serious career but cooking is in my blood. There is no greater feeling than the look of joy and satisfaction of someone you cooked your heart out for. If you even read this, thanks for being you, and inspiring me to keep pushing.
Great tip, if you have a card scraper and know how to sharpen, that is taking smoothening to a different level!
Thank you for your excellent content!
We need a house tour lowkey cuz I know they spot nice
Thank you for this video! I was hoping you would show how you care for your cutting board(s).
Chef has a wonderful life with good money but still cherish all his little helper never give them up that's really
old school and it's so cool so inspiring!!!❤️❤️
thanks for the tip...really appreciate it, as well as your cooking demos of course!!!
Great tips for the maintenance of my wooden chopping boards! 🙌🏼
If you want to use natural oil instead of petrochemical mineral oil: use walnut oil. It’s the only oil that hardens and won’t get rancid (like linseed). It needs to dry for 2 weeks though.
Bro you need an end grain cutting board. last so much longer and your knife stays sharp longer! (My husband makes custom boards 😉)
Iim in the market for some custom boards..
Where did you get the massive board from??? So gorgeous!😍😍😍
Most likely custom made for him.
Thank you so much Andy!! The deep clean part was super helpful I'll try that
Nice to get this content on your channel as well as the beautiful dishes you prepare, thanks
You can use shellac too because it’s food safe. In fact it’s actually a coating on some goods to make them appear more shiny
Thanks so much for these tips!!
Pro tip when buying mineral oil for your cutting board: “cutting board oil” is just mineral oil with branding. If you go to your pharmacy or grocery store pharmacy, you can find mineral oil in the laxative section. It’s the same stuff as the cutting board oil but it’s WAY cheaper.
just for your information, im a woodworker, build 100 of cutting boards a year, you definitley do not want to sand this way. if you ever get bad cutting marks, thats fine, but you just want to sand 120, 180, and maybe 220 if you wanna go that high. jumping grains all way to 800 isnt doing anything for the wood. you are closing the grain off that way, not allowing the oil to penetrate the grain and soak in to protect the board, and help with keeping your board more sanitary with food on it for longer.
Lemon and salt for your cast iron skillet also! Thank you Andy! I'm sending you to my daughters
I found a pice of counter top that was made of wood, and I’m turning it into MY MASSIVE CHOPPING BOARD!!! I’m so pumped thanks for the info!!!!
This man is on the side of the angels what a great video!!!
I love you’re channel. ❤️
Realy good man. I think he is a good guy with beautiful content. Keep up the good work bro.
This is the video I’ve been waiting for … thanks 🙏
Why is this man's video always feels like it is more than 1 min long. Great content and editing!
Thanks for the tip! Love my massive choping wood board too
You are so passionate about cooking and taking care of your utensils ❤💯
This was surprisingly satisfying.
I love you Andy ❤ I love Australia 🇦🇺 Been there twice and looking forward to my third trip!
This makes me miss surfing and SoCal
I'm sure Monday's expertz will let ya know,Boss❤
This is the most useful information! I’ll be copying you Andy. Better than new chopping boards every so often….too often!!!!
Thank you for this sir. I didnt know chopping board maintenance existed until this.
Hey Andy,
What are your thoughts on olive oil vs mineral oil?
Love your work Andy. Just so everyone is aware.. Gilly's Chopping Board Oil does NOT contain any mineral oil or petroleum. 100% natural, food safe plant oils, citrus terpenes and essential oils.
Pro-tip: you can buy food-grade mineral oil super cheap at your local pharmacy or Walmart in the laxative section. Skip anything that says “cutting board” and save lotsa $$. A 16 oz bottle will last a lifetime.
When oiling please everyone note the oil he’s using; you have to make sure it’s a food safe oil. The one he’s using is gilly’s; good stuff, but also Cabot’s, feast Watson and most major wood care brands will have a chopping board oil.
Also use a food safe oil/coating for bench tops and table tops with a bench top oil.
Unreal cooking tips. This guy's a g
Heyyyy, love the vids! You should try making some doubles.
Dang! Chef! You respond to my question!! Thank you 🤗
The harder the wood, the higher grit you can sand to, but almost no raw wood can sand to 800 effectively.
Try sanding 120 - 220, raising grain with water, then 220 again, then finishing with oil. If you build a hardened oil layer on the surface, you can probably sand that up from 400 then 800 for the smoothest cutting board feel around!
After the wet towel, let it dry and sand again. Wetting the board actually raises the grain which leaves a rougher finish. After the final sand, apply the mineral oil.
I did wonder the other day if you were cutting on a board!! Thanks!!
after lemon scrubing with salt you can also do it with white vinegar.
Useful info! Your huge board is awesome! Shame, I can't fit anything that size in my kitchen
He’s just a talented pro at what he does
Thank you Andy, I’ll get right on it.
Thank you for sharing Andy have a blessed day stay safe and healthy. Love all the tips 👍👍👍 .🙏❤🙏❤🙏
Use 220 sandpaper on all wood that is going to be oiled as a finish. Any higher and it doesn’t soak up a lot of oil and the oil coat doesn’t last as long.
Good technique. Smooth and ready for another 3 months.
Love this, needed the salt and lemon idea for mine! Any tips on knives Andy?