Description
I’m an all-natural oil. I was specially formulated to help balance moisture content and maintain longevity in wood products, especially in the kitchen. I prevent the absorption of food odors, fill small surface cracks and ease the cleaning cycle of wood. Don’t worry about me, I smell like lemon and I’m food safe.
Curator’s Notes
Working with wood products in the kitchen is a longstanding culinary tradition. Having the tools and understanding to maintain our wooden kitchen implements (boards, blocks, bowls, utensils, etc.) extends the life of these natural products and sustains their durability for daily use.
Lemon Cutting Board Oil was curated by Stevenson Aung
Designer/Maker
Maker: Blackcreek Mercantile & Trading Co.
Designer: Josh Vogel
Specifications
Dimensions:
3” (w) x 3” (l) x 6” (h) or
76mm (w) x 76mm (l) x 152mm (h)
Volume:
8.5 fl oz or 0.25 L
Weight:
0.88 lbs or 0.40 kg
Materials:
Refined Mineral Oil in a Glass container
Details
- Made in Kingston, NY
- We recommend applying a liberal amount of cutting board oil to dry wood with either a brush or clean cloth, allowing the oil to absorb overnight. Wipe off any excess with a clean cloth or paper towel and clean with soap and water. After 2-3 applications, the cutting boards will become more resilient to normal use and require less frequent oiling.
- Cork plug with wax seal
- The board oil is also an excellent choice for stone surfaces that require oil as part of its regular maintenance
- Ingredients: Food Grade Cold Pressed Lemon Essential Oil, Food Grade White Mineral Oil and Bee Propolis. Do not use if you are allergic to either fruits, citrus or bee products
Backstory
The subtle scent of turned wood lingers in the air as we first entered the studio of Blackcreek Mercantile & Trading Co. Wood shaped on a lathe always leaves its mark with shavings on the ground and an fragrance distinctive of the wood type. The smell of wood is often unappreciated by most people, but to the craftsman these subtle attributes create the foundation for delight and discovery. I spend most of my … Read More
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