All About "Food Safe" Wood Finishes

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dial1911

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Jul 15, 2015
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First off, be careful about where you get your information. YouTube hasn't failed me yet when it comes to replacing a light bulb on my car, but there are a lot of people who try to sound like they know wood finishes, but don't know crap.

Almost all cured wood finishes are food safe. There, i said it. You don't have to stick with only mineral oil (a laxative) and walnut oil (tastes really bitter). Those two finishes offer very little protection and have to be reapplied very often. Water is wood's biggest enemy in the kitchen, so i feel protection is a priority.

Danish oil is my favorite finish for cutting boards and the like. Danish oil is a blend of boiled linseed oil and polyurethane, based on what I've found. I believe the exact recipe varies between different manufacturers.

I have found that wipe-on polyurethane is excellent for a long term durable finish. I don't use it on cutting boards because it makes knife marks more visible because it's such a nice, slick finish to begin with.

I'll add more later, but here are a couple pictures and links.


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