@keithblakeslee: "This may not be a question for this group, but I'll try.
My counter has a built-in butcher block, an original from 1965.  I've been 
told that it's hard maple by some, and that it's yellow birch by others. 
Whatever the wood is, it is time for a dressing.  I know how to smooth it 
off, but wonder what oil is best for such a hardwood.  It's still quite 
level, but the 3/4" wide pieces of wood are growing gaps here and there, and 
there are marks from bread knives.
I'm retiring in a few weeks, and will now have time now to take care of such 
things.  I just don't want to poison us in the doing.
thanks,
Keith "
    @yashur: "If your butcher block has gaps, cracks, crevasses I'd get rid of it. Great 
place for the nasties to gather and breed IMO. I have two block type cutting 
boards and have had them for years but I never let them go. I rub them down 
with mineral oil when it looks like they need it, maybe once a month or so. 
Any vegetable type oil will go rancid. Maybe it's time to start fresh.
Val
"K" <email_address> wrote in message 
news:rLGSl.11199$<email_address>
<quote>"
    @keithblakeslee: "<quote>
Thanks everyone for the replies.  I'll sort this out once I find the things 
i need.
The guy who I bought this house from built the place, and the people around 
here who knew him speak of his penchant for using yellow birch in heavy-use 
areas.  Indeed, the treads on our staircase are yellow birch, and the tight 
grain looks closer to that of the cutting board than maple does, but I'm no 
expert on wood.  The only maple I have to compare is in the form of 
furniture, which is probably a different grade.
Thanks again for the good advice, and the link to the plane I need on e-bay.
Keith "
{'source': 'USENET', 'other_information': '{"reply_count": 2, "forum_name": "alt.cooking-chat.20141217.mbox"}', 'file': 'data/output/usenet-alt.cooking-chat.parquet'}