MikeD
Registered
I have an order to make a large salad bowl plus eight salad side dishes before Christmas. I'll probably make them from rippled sycamore.
The problem comes down to so called "food safe finishes" - there is so much contradictory information it is difficult to find definitive answers. Even products labelled as food safe have their detractors whereas other "folks with opinions" preach that all finishes are food safe once they are cured
I normally use walnut oil with beeswax melted into it but apparently some people are allergic to walnut oil.
So, I have narrowed the choice to Tung oil or Danish oil.
Danish oil is a lot less expensive than Tung oil but appears to be diluted Tung oil with a few extras to speed up drying.
Tung oil appears to require a bit more time and effort to apply correctly.
Any suggestions?
The problem comes down to so called "food safe finishes" - there is so much contradictory information it is difficult to find definitive answers. Even products labelled as food safe have their detractors whereas other "folks with opinions" preach that all finishes are food safe once they are cured
I normally use walnut oil with beeswax melted into it but apparently some people are allergic to walnut oil.
So, I have narrowed the choice to Tung oil or Danish oil.
Danish oil is a lot less expensive than Tung oil but appears to be diluted Tung oil with a few extras to speed up drying.
Tung oil appears to require a bit more time and effort to apply correctly.
Any suggestions?