Hi all, I've just inherited by grandfather's old lathe and have been having a lot of fun with it- it's a great hobby which I'm hoping to get a lot better at!
I'm wanting to make some bits and bobs for in the house and some items will need to be food safe. I've read in a bunch of places (including a book I have) that paraffin is a good finish and is food safe. However, I know there is a terminology thing here because i'm guessing that what we in the UK call paraffin (kerosene etc.) is not food safe? I tried it on a wee test piece I was doing and it actually made a really nice finish... What is our equivalent of what the american's call paraffin?
I've spent a few hours on various websites trying to get get to the bottom of the whole 'finish for food safe' question. As a second question, for a newbie, where would be a good place to start with an easy to use finish for small projects like this. People seem to be suggesting NOT using vegetable oils, but going for raw linseed or mineral oil (I see you can buy butcher's block oil) or using wax or something. Anyway, any help appreciated!
Thanks, Ken
I'm wanting to make some bits and bobs for in the house and some items will need to be food safe. I've read in a bunch of places (including a book I have) that paraffin is a good finish and is food safe. However, I know there is a terminology thing here because i'm guessing that what we in the UK call paraffin (kerosene etc.) is not food safe? I tried it on a wee test piece I was doing and it actually made a really nice finish... What is our equivalent of what the american's call paraffin?
I've spent a few hours on various websites trying to get get to the bottom of the whole 'finish for food safe' question. As a second question, for a newbie, where would be a good place to start with an easy to use finish for small projects like this. People seem to be suggesting NOT using vegetable oils, but going for raw linseed or mineral oil (I see you can buy butcher's block oil) or using wax or something. Anyway, any help appreciated!
Thanks, Ken