{"id":7217,"date":"2023-12-07T15:51:03","date_gmt":"2023-12-07T14:51:03","guid":{"rendered":"https:\/\/mywoodpassion.com\/oils-and-waxes-for-wooden-surfaces\/"},"modified":"2023-12-08T16:47:40","modified_gmt":"2023-12-08T15:47:40","slug":"oils-and-waxes-for-wooden-surfaces","status":"publish","type":"post","link":"https:\/\/mywoodpassion.com\/en\/oils-and-waxes-for-wooden-surfaces\/","title":{"rendered":"Oils and waxes for wooden surfaces"},"content":{"rendered":"\n

Why is the surface treatment of wooden chopping boards important? <\/h2>\n\n\n\n

Hygiene, durability & aesthetics<\/span><\/h3>\n\n\n\n

In my \n \n previous article<\/strong>\n <\/em>\n<\/a> I have already explained why the appropriate surface treatment of a wooden board is of crucial importance. Wood, as a product of nature<\/span>, actively interacts with its environment. Fluctuations in humidity can cause the wood to swell or shrink<\/em>, which in turn creates tension in the material and can lead to cracks. <\/p>\n\n\n\n

Such cracks not only provide a breeding ground for bacteria, but also detract from the aesthetics of the cutting board. In the course of regular cleaning processes, wood tends to dry out due to frequent washing – a completely natural process. Indicators of this are the loss of surface gloss and an increasingly dry and rough feel.<\/p>\n\n\n\n

Wooden chopping boards are subject to very high demands<\/span>, especially when it comes to cuts, moisture, odors and cleaning. Adequate surface treatment with suitable oil or wax, or a combination of both, is essential. This treatment not only provides protection down to the top tenth of a millimeter (about 1-3mm for end grain)<\/span>, but also seals cracks, makes the surface easier to clean and helps to make the cutting board less susceptible to cracking. <\/p>\n\n\n\n

The result is not only functional, but also gives the cutting board an aesthetic appearance.<\/p>\n\n\n\n

Options for wood surface treatment <\/h2>\n\n\n\n

The range of methods for treating wooden surfaces is extremely diverse and varies depending on the stress and intended use. It ranges from oiling<\/strong> and waxing<\/strong> to glazing, staining<\/em> and varnishing<\/em> through to finishing with epoxy resins<\/em>. <\/p>\n\n\n\n

In this context, I will limit myself to the most common and at the same time most sensible method of surface treatment for chopping boards – the application of wood oil and wax.<\/p>\n\n\n\n

Oils<\/h2>\n\n\n\n

Oils are a broad category of organic liquids that cannot be mixed with water<\/em>. This group includes vegetable oils such as olive oil, animal oils such as cod liver oil, mineral oils obtained from crude oil or coal, and purely synthetically produced silicone oils that have no organic components.<\/p>\n\n\n\n

As part of my further consideration in the context of wooden cutting boards, I will focus on the group of vegetable oils. These are obtained by mechanically pressing and extracting oil-containing seeds and fruits. Compared to water, vegetable oils have a higher viscosity.<\/p>\n\n\n\n

Subdivision of the oils<\/span><\/h3>\n\n\n\n

Drying and non-drying oils<\/em><\/h4>\n\n\n\n

Some of you have probably heard phrases like:“I oil my chopping board with olive oil, the natural way!<\/em>” or perhaps with rapeseed oil or walnut oil. While these are common practices, it is crucial to understand the chemical processes involved with these different oils<\/span>. <\/p>\n\n\n\n

These processes significantly influence whether an oil should be applied frequently or only after prolonged use, and also have an effect on the cleaning of the board. Oil that does not dry is washed out again within a short time.<\/strong> This leads us to a crucial subdivision that is decisive in determining whether a particular oil is useful for the surface treatment of wooden boards or not.<\/p>\n\n\n\n

A distinction is made between drying<\/strong>, semi-drying<\/strong> and non-drying<\/strong> oils. Whether an oil dries or not depends on the content of polyunsaturated fatty acids<\/span>. <\/p>\n\n\n\n

Oils are able to dry under the influence of atmospheric oxygen (oxidation) in that the dissolved polyunsaturated fatty acids (omega-3 fatty acids e.g. linolenic acids or omega-6 fatty acids e.g. linoleic acid) absorb oxygen and thus cross-link to form more complex molecules (peroxides) and form a viscous, resinous mass (polymerization = cross-linking<\/a>). Some oils (linseed oil) require light to dry completely.<\/p>\n\n\n