I make it in small batches in Marrickville from refined linseed oil, Australian beeswax, carnauba wax for a harder finish, and a bit of orange oil for the smell. That's it. Nothing you wouldn't want near your food.
Rub a little into a clean, dry board with a cloth or your hands. Leave it overnight. Buff it off in the morning. Weekly for boards that work hard, monthly for serving boards.
Works on chopping boards, butcher's blocks, serving boards and wooden spoons. Works on other people's boards too, but I'd rather you bought one of mine.
