Edited by Bob Geldart, 01 September 2009 - 04:47 PM.
Food safe finishes for wooden handles
Posted 01 September 2009 - 04:46 PM
Posted 02 September 2009 - 06:28 AM
I use Waterlox.... it's a tung oil base ....exspensive but it lasts good in a kitchen enviroment.... and you can steel wool it an apply a new layer when required.... I would not use it on a cutting board but for knive handles it has a durable finish....I've been using it for 35 years on one of my kitchen knives that still has the original finish,,, It is getting thin and could use a refinish but in all this time it has protected the maple realy well.... I actual soaked the handle in a jar filled with waterlox for a couple of days.... then let it dry and allpied one last final coat... it dries to the touch in a day but takes about a month to really harden according to the directions ..
Posted 02 September 2009 - 09:26 AM
P.S. If you have a ton of hammer handles why not sell some and use the proceeds to buy yourself a wider range of handle material?
"It is easier to fight for one's principles than to live up to them." - Alfred Adler
Posted 02 September 2009 - 10:09 AM
When you've finished , before you recap the can, add some marbles to bring the
level of the finish up to the top of the can. This will displace the air in the can and
prevent the formation of a useless, gelatinous mess.
Hope this helps,
Posted 02 September 2009 - 01:46 PM
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