Replies

1. 
   GEide | Dec 07, 2007 01:06am | #1

   Hi Stackis,

   Tim Albers wrote an article on cutting boards in FWW #183. He includes information on finishing them at the end of the article:

   "Two food-safe finishes ... Flood the board with oil and let dry, wiping off the excess after 20 minutes. Mineral oil is the traditional choice. Look for mineral oil that meets the standard set by the United States Pharmacopeia (USP) organization, labeled “USP grade” or “meets USP standards.” Mineral oil comes in different viscosities, typically light, medium, and heavy. A lighter grade will provide slightly better penetration as an initial coat. A word of caution: Mineral oil can weep from the board for days, so let the board sit on paper or an old towel to catch the excess. An alternative finish is walnut oil, which is applied in the same manner as mineral oil. The advantage of walnut oil is that it actually dries after a day or two, whereas mineral oil never completely dries. Both finishes are easily renewable."

   Jon Binzen also wrote something on food safe finishes in general: http://www.taunton.com/finewoodworking/SkillsAndTechniques/SkillsAndTechniquesArticle.aspx?id=26893

   Hope this helps,

   Gina
   FineWoodworking.com

    

   
   

   ---

   Edited 12/7/2007 11:46 am ET by GEide

1. 
   GEide | Dec 07, 2007 07:45pm | #2

   Sorry, I gave you a bad link just now. The cutting board article lives here:http://www.taunton.com/finewoodworking/ProjectsAndDesign/ProjectsAndDesignArticle.aspx?id=29510

   and I forgot that the Wood Whisperer, Marc Spagnuolo did a video on Edible Finishes as well: http://www.taunton.com/finewoodworking/Materials/MaterialsArticle.aspx?id=28481 

    

   Good luck with your project,

    

   GinaFineWoodworking.com