Search results

Thanks Adidat for the quick response. Forgive my ignorance here, but what effect does the tannin have say on meat or cheese? And I'm not concerned with a perfect circle more the way to treat the cutting surfaces and edges to make them serviceable. Thanks again. Kryten.

I have a nice slice of seasoned oak, about 300mm x 45mm with no bark and was wondering the best way to finish it for a chopping / cheese board. It has been cut with a large band saw so the surfaces are smooth enough. The edge however is rough and obviously has small splits from the drying out...