matttyl
Footballguy
It's most definitely not that Boos block that I linked, it just looks like it in size and pattern. As I mentioned above, it did come with an extra butcher block top, this one totally solid without a sink bowl cutout. I think I'll follow the original advice for the one with the sink bowl cutout (for use as a backyard bar), and will "refinish" the second, slightly larger solid top the way you describe here. I can then store the second top inside and out of the weather when needed.Chaos Commish said:Matty, you have good advice here for re-purposing it as a backyard bar, but it might be an awesome find for it's intended use. There's a reason the Boos block you linked to is nearly a grand. Jmo, but I'd hate to see one treated like anything but a proper chopping block especially if it has an end grain pattern.I would still recommend lightly sanding after each coat of shellac though. If you're sanding off the old wood, down to the new, as soon as you get that wet, you're going to get some grain raising up. You'll want to knock that off after each coat of shellac until you don't get it anymore, otherwise it'll feel like your face after a day of shaving.You don't need to go to 220 - especially on something intended for outdoor use. 150 would probably be plenty, 180 if you want to go to an indoor level of sanding. Is it already stripped? If not, you might start with 80 grit if you plan on sanding off all the old finish. Citristrip is messy as hell but can make it a bit easier.matttyl said:Might need some advice with a little project I have going. I found an older butcher block kitchen cart, which looks a lot like this one (though very used). It doesn't have an outlet strip, but that's something I might do myself.
Anyway, I'd like to "re-purpose it" for some outdoor use, for use as a small bar. It actually has a sink bay cut out of it, and I hope to find a "dry sink" to put in there. I'm going to sand it down, starting with 100 grit paper and going down to 220 or so. After sanding, though, I'm unsure of what to do to "seal it". What can be used to keep water/beer/wine from penetrating the wood? Is this a situation for polyurethane? Stain? Thanks!
As mentioned, de-waxed shellac, stain or dye and then a bunch of outdoor use Poly.
I've never used Citristrip to strip old paint or finish...Does stuff like that leave behind any sort of residue that causes issues with the next coat of stain? I haven't done much RE finishing, but I've done a few furniture builds and am pretty good with finishing new wood.
All wood finishes sold in the US are non toxic once cured. That means they're safe to put food on them. Cutting boards are different because they get sliced and tapped with very sharp knives and most finishes are not safe for them. There's a couple ways to properly finish them. Food grade mineral oil with or without wax and salad bowl finish. If you plan on using it for food prep, and maybe you should because it sounds like a really cool find to me, then look into these finishes.
I would love to use it inside, but there is literally no room for it in my kitchen. Thanks for the advice.