[tomb1]

Don't use 3-in-1 oil. That's petroleum based and you won't like the result -- they'll smell forever. And don't use any kind of cooking oil.

I use mineral oil and am happy with that. Some people say baby oil, but I've never tried that. Mineral oil has almost no smell. You can get it as butcher block or cooking board oil, or even knife honing oil.

Of course (just like your labels) the inlay doesn't need oil, only the exposed "clay."

Once they are oiled they become more durable and the surface doesn't absorb so much dirt & grime. There are other threads around talking about oiling chips (sparingly!).

As far as cleaning, I use some mild dish soap in lukewarm water, and just rub the chips with an old toothbrush -- but don't soak for more than a moment. You want to remove the grime but not the underlying oil.

I don't like them pristine new -- I'm looking for a used look and feel, but not excessively dirty.

- - tomb
New Orleans
Birthplace of Poker