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David

Peter Huebner wrote:
In article 42,
says...
What *is* the right finish? We have quite a few
different oils in the pantry: peanut, olive, canola, corn, and can get
stuff like safflower, soy, sunflower and more that don't leap to mind right
now. Of course, I can also get the more traditional woodworking oil
finishes. I am blessed with choices and cursed with ignorance - help!

Thanks

I routinely use olive oil as finish on kitchen utensils. Boiled Linseed oil is
fine. I lightly cut them with vegetable turpentine for the first application,
so they soak in better - the vege turps smell goes quickly.
You may well be ok with some of the more exotic oils like Walnut or Grapeseed.
Tung oil is a slow curing natural oil that has a strong pungent smell about it
(I like it, but it may not be appropriate here).
I would avoid sunflower oil at any cost. That DOES go rancid. I personally
would also avoid canola. Don't know about the others you mention - ne'er tried.

-P.

I knife block is not a "kitchen utensil". It HOLDS them. They can be
finished in shellac, lacquer, poly, whatever. They do NOT need to be
"food safe" any more so than a cabinet door.

Dave