Saturday, December 14, 2013

Family tree ...

This year's wooden bread board gifts started as a Red Oak sapling that my husband and I planted to commemorate our wedding anniversary in 1990.  It grew into a stately tree, but could not withstand the last several years of drought.

Last year, our 'Anniversary Oak' was cut down and the trunk taken to a mill and sawn into planks. We let them dry and season for a year before giving the wood new life for Christmas 2013.

Bread boards via Alamodeus

Together, my husband and I designed, cut, sanded and seasoned a number of handcrafted bread boards. You may have noticed from previous posts that these homespun beauties are a particular favorite of mine.  I must admit I'm a sucker for a handsome wood board!

Bread boards and cheese board via Alamodeus

We made several artisan boards this year in a variety of shapes and sizes, including a cheese tray. The grain in Red Oak is particularly attractive once the wood is seasoned with oil, and seasoning makes all the difference in preserving the wood for generations to come.

Image via our favorite Austin shopkeepers at Mockingbird Domestics

Seasoning a bread board
We applied coconut oil and beeswax to create a water-resistant surface. This protects the wood from wear and tear, giving it a longer life. Here's how: Microwave 1/4 tsp. of beeswax in a microwave-safe bowl with 1/4 cup of coconut oil for about 45 seconds. Apply the beeswax/oil mixture to the new cutting board while it is still warm.

Image via

Cleaning the bread board
Rinse with warm soapy water, but never immerse board under water or allow them to soak. This will facilitate bacterial growth and cause the wood to crack when it dries. Wipe the bread board with white vinegar after each use to keep it disinfected. The vinegar works well against E. coli, salmonella, and staphylococcus. Apply it with a paper towel. For easy application, keep a spray bottle filled with vinegar in the kitchen.

Image via

A word about wood maintenance with oils
Depending on frequency of the board's use and cleaning, I would suggest a light application of oil every month or so. Although popular with woodworkers, I'm personally opposed to the use of mineral oil because it is a petroleum based product derived from crude oil - not food safe in my book! Vegetable oils are natural, but most will turn rancid. So, skip the thought of olive oil or almond oil. If you want to keep your board beautiful, food-safe and long-lasting, I recommend coconut oil. Coconut oil is one of the most stable oils and is highly resistant to rancidity.

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Eliminate odors naturally
If you are using your board for cutting meat or veggies, you're likely to have some lingering odors on the wood. Some food odors such as garlic, onion, and fish, are difficult to avoid. But, you can rub the board with coarse salt, lemon, or baking soda to remove heavy odors. Let the substance stand on the board for 2 to 3 minutes, then wipe off the treated surface. Rinse the cutting board and allow it to dry.

Image via

I hope all who receive our wooden bread boards will appreciate these beautiful, simple objects created with love.

Now, let's see what the rest of our 'Anniversary Oak' wants to become.

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