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<p>I had no idea what a sauerkraut pounder looked like so I bing-ed it. Seems like it is basically a club. Which is probably why you could use pretty much any wood and it would last a long time with a bit of care.</p>
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<p>On our walnut island I just doused it with mineral oil until it stopped soaking in. Granted it doesn't have the moisture contact your pounder will, but I think that would work. A man addicted to sauerkraut would probably want to have more than one pounder
on hand anyway.<br>
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<div id="x_divRplyFwdMsg" dir="ltr"><font color="#000000" face="Calibri, sans-serif" style="font-size:11pt"><b>From:</b> Woodworkers <woodworkers-bounces@lists.sawdusters.org> on behalf of Thomas E Lovelace via Woodworkers <woodworkers@lists.sawdusters.org><br>
<b>Sent:</b> Saturday, February 25, 2017 8:09 AM<br>
<b>To:</b> Gary Williams; A place where woodworkers talk about woodworking<br>
<b>Subject:</b> Re: [Woodworkers] Protecting wood</font>
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<div class="PlainText">Thanks, Gary !<br>
Some very good points.<br>
TomL<br>
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> On Feb 25, 2017, at 5:48 AM, Gary Williams via Woodworkers <woodworkers@lists.sawdusters.org> wrote:<br>
> <br>
> Tom,<br>
> There are food safe finishes for cutting boards and such. I would check out some of those. The other thing to consider is maybe Teak, Bamboo, or even Maple. Something with a close grain that is not so porous.<br>
> Good luck.<br>
> Gary Williams<br>
> <br>
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