Printable View
I have been finishing kitchen boards and other items like wooden coasters with hard shellac for some time now. They get wiped over regularly as well as water and alcohol spills. So far they stand up to everything with a better sealed and glossier surface than oil. I do like to simply oil Camphor Laurel and Huon Pine cutting boards with food safe oil though and, as long as they don't go in the dishwasher they look good for many years. My 2 cents worth!
I still believe that simple physics trumps any opinions, good bad or indifferent.
You want a hard, impervious oil finish? Bake it into the wood.
Nothing what so ever at room temperature can possibly be as successful.
Your milage and non-physics opinions will vary.
We have had several clients use the Kunos naural oil sealer in commercial aspects due to the German Food Safety certification. Some do not care what the product is, how applied, how to maintain etc as long as it has a certification.
As Listera is so prevalent, it will be dependant on usage. If food is to be served then there is a requirement that something is in between the coating and the food. This could be anything from a lettuce leaf, a scewer, napkin etc.
I have used Watco Butcher block oil and finish on my serving trays. It does build a film finish if you want it too, or with only a couple of thin coats it soaks into the timber and then cures.