Where can I get mineral oil in Tokyo? Or, walnut oil?

[NorthByNorthwest]

I was going to throw out an old thick wooden cutting board when a friend chastised me for being so stupid. Using a belt sander, he polished off the edges and surface until it looked and felt new.

However, I remembered advice a long time ago about the importance of "conditioning" both cast-iron pans and wooden cutting boards. The latter with (food grade) mineral oil (is this the right kanji? 鉱物油 koubutsuyu? ) or walnut oil.

Does anyone know where I can get some? What I don't want to do is make the mistake of buying something like oil for motors or machinery and rubbing into the cutting board.

[TJrandom]

I was going to throw out an old thick wooden cutting board when a friend chastised me for being so stupid. Using a belt sander, he polished off the edges and surface until it looked and felt new.

However, I remembered advice a long time ago about the importance of "conditioning" both cast-iron pans and wooden cutting boards. The latter with (food grade) mineral oil (is this the right kanji? 鉱物油 koubutsuyu? ) or walnut oil.

Does anyone know where I can get some? What I don't want to do is make the mistake of buying something like oil for motors or machinery and rubbing into the cutting board.

Just an idea here - no experience at this at all - but how about using olive oil? You might heat it to essentially thin it, so it might soak in better.

[twelvedown]

Just an idea here - no experience at this at all - but how about using olive oil? You might heat it to essentially thin it, so it might soak in better.

Unfortunately not... cos eventually it and any other oils turn rancid and make the food taste funny.


http://forum.gaijinpot.com/showthrea...hlight=mineral

[YokohamaTommy]

マイ　アヅヴィス　ワズ　ベスト。
ビカズ、　アイ　イズ　ソウ　スマート！

[NorthByNorthwest]

Unfortunately not... cos eventually it and any other oils turn rancid and make the food taste funny.


http://forum.gaijinpot.com/showthrea...hlight=mineral

So, where did you end up finding it?

[SometimesJustMe]

Several years back I remember seeing walnut oil for sale in Valour of all places.

[TJrandom]

OK - so scratch olive oil... but, if you can't find the oil you want, how about just using walnut meat? COSCO sells a pound or more bag of the nut meat, and if rubbed on the board - surely the oil and other juices would adhere and maybe penetrate.... and you could still eat the now crushed nuts - maybe in cookies, or with breakfast cereal.

[NorthByNorthwest]

Several years back I remember seeing walnut oil for sale in Valour of all places.

I think that might be easier than finding mineral oil. I also think I saw some walnut oil in a nearby Seijo Ishii supermarket.

[SometimesJustMe]

I think that might be easier than finding mineral oil. I also think I saw some walnut oil in a nearby Seijo Ishii supermarket.

This was the one I saw at Valour (4th priced item from the top: http://item.rakuten.co.jp/uenoohtsuya/772905/#772905 )

Though this one looks a little more "real" to me. http://item.rakuten.co.jp/food-fiesta/119775/

[NorthByNorthwest]

This was the one I saw at Valour (4th priced item from the top: http://item.rakuten.co.jp/uenoohtsuya/772905/#772905 )

Though this one looks a little more "real" to me. http://item.rakuten.co.jp/food-fiesta/119775/

Thanks! The brand in the first link is what I recall seeing in the SeijoIshii supermarket (along with the peanut, almond & hazelnut oils). Y840 a pop sounds a lot better than having to shell out Y3200, so I'll go for the first option.

[well_bicyclically]

Thanks! The brand in the first link is what I recall seeing in the SeijoIshii supermarket (along with the peanut, almond & hazelnut oils). Y840 a pop sounds a lot better than having to shell out Y3200, so I'll go for the first option.

http://answers.yahoo.com/question/in...8191706AAKVDYm

big debate on this at yahoo answers.

Mineral oil is made from petroleum distillates and does not belong in the body. that is why it is a very, very effective laxitive! You might as well use vaseline on your cutting board! Baby Oil is mineral oil with vanillin scent. -- another cheap alternative.

I like the idea of using safflower oil.

but.. I think this oiling step is used to waterproof the board -- to cut down on micro growth on the surface, if you are using the board for hacking raw meats and fish. Bleach, soap, lemon juice, vinegar, sunlight will all take care of that... in addtion to the occassional belt sander. Hard woods are more resistant than soft woods

If you use the board with care and frequently clean it, you should not have any problems bacteria, hence no need for the oil step.


did you look at Tokyu Hands in their kitchen tools section???

[TeRReT]

I was going to throw out an old thick wooden cutting board when a friend chastised me for being so stupid. Using a belt sander, he polished off the edges and surface until it looked and felt new.

However, I remembered advice a long time ago about the importance of "conditioning" both cast-iron pans and wooden cutting boards. The latter with (food grade) mineral oil (is this the right kanji? 鉱物油 koubutsuyu? ) or walnut oil.

Does anyone know where I can get some? What I don't want to do is make the mistake of buying something like oil for motors or machinery and rubbing into the cutting board.

You definitely want to use mineral oil, do not use olive oil. You can also use beeswax or a combination treatment which will be beeswax and mineral oil. Easiest place to get mineral oil is the pharmacy in the baby section. I have purchased mineral oil, but some labeled baby oil are not mineral oil so you will need someone who can read the Japanese to make sure it is in fact mineral oil. I bought a pretty large bottle for $7, I think it was johnson and johnson brand.

[NorthByNorthwest]

Okay - I ended up going with the walnut oil. I bought a small bottle of it from the 24 H Seijo Ishii in my office building:



It was easy to apply onto the board and the excess wiped away cleanly. The (good) funny thing that I did not expect was that my hands did not end up greasy as I expected. It absorbed nicely and no funky oily smell.

Did some reading up on it, and apparently it's good to use in salad dressings etc. (eaten cold - not heated) as it's high in Omega-3 oil. Since an opened bottle is supposed to remain 'good' for six to eight months, I'm going to put it to good use in the kitchen.

[twelvedown]

Okay - I ended up going with the walnut oil. I bought a small bottle of it from the 24 H Seijo Ishii in my office building:



It was easy to apply onto the board and the excess wiped away cleanly. The (good) funny thing that I did not expect was that my hands did not end up greasy as I expected. It absorbed nicely and no funky oily smell.

Did some reading up on it, and apparently it's good to use in salad dressings etc. (eaten cold - not heated) as it's high in Omega-3 oil. Since an opened bottle is supposed to remain 'good' for six to eight months, I'm going to put it to good use in the kitchen.

But will it not become rancid after being in the board a while?
Anyway..with my awesome board I lost interest in oiling it
I spoke to a few housewives about oiling it and they were like 'huh?'
They probably just turf them out... or...Japanese boards are made from wood you don't need to oil.
Anyway, hell, my food's so good I could cut it up on a whale corpse and it'd still be tasty.

[NorthByNorthwest]

But will it not become rancid after being in the board a while?
Anyway..with my awesome board I lost interest in oiling it
I spoke to a few housewives about oiling it and they were like 'huh?'
They probably just turf them out... or...Japanese boards are made from wood you don't need to oil.
Anyway, hell, my food's so good I could cut it up on a whale corpse and it'd still be tasty.

I guess it's an issue but apparently walnut oil is hardier than other vegetable oils. Maybe coconut oil would have been even better according to this article.

I was actually going to throw the board away as it had gotten old and funky. However by sanding it down to a new surface, I got a virtually brand new board. The only problem was that the newly exposed surface meant it would be highly porous and that's why seasoning it with oil was important.

[twelvedown]

Well. I hope it works out. I guess just give it a sniff test once in a while. I was thinking...maybe you can get mineral oil at one of those aromatherapy places..

[TeRReT]

Well. I hope it works out. I guess just give it a sniff test once in a while. I was thinking...maybe you can get mineral oil at one of those aromatherapy places..

Or just get it at the pharmacy like it did :P There was a small container for $6 and a large container for $9 i think, johnson and johnson, pure mineral oil, in the baby section of a pharmacy

[Wavey Man]

"Mineral oil" is poisonous. Some woods are also poisonous. The reason wooden cutting boards are better is the enzymes in the wood that kill bacteria etc. Sanding down the surfaces exposes "fresh" wood and enzymes. A good scrub with soap and a stiff brush is all they need. Put out in the sun if concerned. Sunlight kills many bacteria. Do not use the same board for uncooked meats and fish that is used for fruits and veg.

If you want to sterlize more than that you could use oil of Thyme of oil of Oregano, both quite expensive and wasted on a cutting board IMO.

This is all just common sense.

[TeRReT]

"Mineral oil" is poisonous. Some woods are also poisonous. The reason wooden cutting boards are better is the enzymes in the wood that kill bacteria etc. Sanding down the surfaces exposes "fresh" wood and enzymes. A good scrub with soap and a stiff brush is all they need. Put out in the sun if concerned. Sunlight kills many bacteria. Do not use the same board for uncooked meats and fish that is used for fruits and veg.

If you want to sterlize more than that you could use oil of Thyme of oil of Oregano, both quite expensive and wasted on a cutting board IMO.

This is all just common sense.

Mineral oil is the best for a wood cutting board. Use food grade mineral oil, not one with fragrance or anything else. Failing that, if you really are against mineral oil, the next best option is beeswax. Beeswax will be more expensive, and is usually mixed with an oil to help make it more viscous.

If you scrub with soap, use a stiff brush, or especially you sand it down, you will have to reapply an oil treatment again. The oil not only helps to keep the finish of the board keeping it looking nice, but it also penetrates the wood and prevents other things such as bacteria from penetrating the wood. It will help not only your board last longer by keeping the finish nice, but aids in the prevention of bacteria on your cutting board, as well as helping to stop odours and colours from penetrating the wood.

Don't put it in the sun. Putting it in the sun will cause wood to warp and split and your beautiful wood board, even if it is a boardsmith or boos end grain board it will be damaged from leaving it in the sun. You can use the same cutting board for meat, fish and vegetables. Just wash in between use. The only reason not to use the same board is odours that may linger, such as onions or garlic, you might not want them leeching into your fish, bread or cheese.

If you research and follow other forums, dedicated to cooking, knives and cutting boards, there are many topics debated. The most common is mineral oil, so you will have to come to your own decision there, I have nothing against the inert oil. The next is the safety, whether bacteria penetrates or lingers. Wood boards are safer then any plastic board, so I wouldn't worry about that. What isn't debated is that you need to do something to your board, and relatively often. Not after every use, not necessarily weekly, but as often as it looks dry it needs to be treated with something. Things like scrubbing hard or sanding will accelerate this.

[joweb]

Mineral oil is the best solution for seasoning your wood cutting board. Any organic oils such as walnut oil should be avoided as they can go rancid.

The best seasoning solution is actually a mix of beeswax or paraffin wax and mineral oil. All you have to do is shave off a bit of the wax into the mineral oil and place in the microwave for about 45 seconds. This solution will season your board and leave it with a nice little shine. You can check out http://www.endgraincuttingboard.org for more tips on cleaning and/or season your wood cutting board.

It is great that you were able to get a friend to refinish the board and then re-season it. So many people throw out wood boards that could easily be saved. Kudos to you!