Wednesday 11 July 2018
We do like our waney-edge boards – they have a much more organic feel to them and are perfect for projects such as these chopping boards.
Firstly, take some offcuts of waney-edge board cut to suitable lengths. Use timbers suitable for food use, such as maple (Acer campestre), sycamore (Acer pseudoplatanus), beech (Fagus sylvatica), etc.
Remove all the loose bark with a chisel, taking care not to dig into the wood. Some dark matter may remain but so long as it is firmly adhered, this is OK.
A good stiff wire brushing is next on the menu in order to get rid of any dust, dirt and little creepy crawlies….
Just in case they didn’t get the message, the decibels from a sander will soon sort them out. Give both faces a good sanding until you get a smooth but not necessarily even surface.
The wood needs to be protected and sealed with a food-safe finish. We chose tung oil – a natural oil that dries and hardens, gives plenty of protection and keeps it looking lovely.