Bowl Finishes/Food Safe

I have been using Behlen's. I like it but would like to add a softer oil finish to my tool kit.

Has anyone any info on polymerized tung oil or linseed oil.

Any input would be appreciated.

Regards, Steve

Reply to
Steven trauthwein
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IMHO, any finish is food safe when the driers evaporate..

My 2 finishes of choice are Danish oil and buffing or just buffing with a lot of hardwoods...

The buffing is done after the carriers or whatever in the D. oil have evaporated and only the oil remains... the last step in buffing is the carnauba wax, which is very hard and also used in gum and candy so it must be reasonably "food safe"..

Odds are, someone will have an allergy to anything you use... sometimes a listing of the finish used can serve as a sort of disclaimer?

If you haven't tried buffing yet, part with $80 and get the Beall system... you'll be SO glad that you did... I started with a cheap buffing system and it really sucked... The beall has damn near paid for itself in the money that I don't pay for finishes now... and you'll love the warm, rich glow it gives wood...

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Mac

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Reply to
mac davis

Walnut oil and Beall buffing on 98% of everything I do......the type or wood then becomes the issue when food-safe is concerned. Some woods just should not have food in contact. (Most of what I do is not particularly designed for food, anyway) If you intend to do mostly salad bowls, platters...etc, it is best to choose woods that are noted for these uses.

PURE Tung oil is also good, I have just gotten in the Walnut oil habit.

Reply to
Bill Day

Reply to
robo hippy

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