Food-safe finish
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Welcome! / Forums / General Woodworking Discussions / Finishing / Food-safe finish
Hi,
I just completed my first small hand-tool-only project. A knife block for the kitchen. I made it out of cheap B&Q pine boards. It’s looking OK (first project after all), but good enough. Now comes the question of the finish.
I would like to
1) have it look darker than this pale pine color
2) have it reasonably water/heat resistant. It will sit on the kitchen worktop, not far from the gas hobs and the sink. Which means grease, water and some heat
3) have it reasonably food-safe. It will hold knives that are in contact with food on a regular basis after all.
I’ve been reading what I could from books and the web. Everyone seems to have different opinions and I’m now lost. Tung oil, linseed oil, beeswax, shellac… with or without first using wood dye… The options seem to be numerous and contentious…
I am hoping that someone on this forum will be able to bring the no-nonsense approach to this subject that we get from Paul on a regular basis…
Hi Fabre
On my Oak chopping board I used Chestnut Food Safe Finish oil, it is clear oil so it would not darken you pine knife block.