[TheForge] food-safe finishes

[Daniel Crowther]

If the utensils are for you, that method works great.  If you're going 
to sell them, your customers may mistake that beautiful brown for rust.  
75% of our customers did.

Dan Crowther
Oak & Acorn http://www.oakandacorn.com
Pan Celtic Re-enactor Forum http://www.oakandacorn.com/pancelticforum

Bruce Freeman wrote:

>Polyunsaturated oil applied in a thin layer.  Bake 1 hr. at 400 F (200C).  Too thick a layer will be sticky.  Finish will be very deep brown - looks black on black iron.
>Bruce
>NJ
>
>  
>
>>>>Steven.Walker at its.state.ms.us 10/31/2005 4:24:33 PM >>>
>>>>        
>>>>
>I'm new to blacksmithing and have recently been practicing making spoons
>and bbq forks.  I'm was wondering about food safe finishes on these. I've
>google'd this topic and have read lots of opinions, some of which seem to
>be conflicting.  For example some folks use beeswax/linseed combination on
>cooking utensils and others say that is toxic.  Some say use vegetable oil
>and other say that turns rancid.  Some say just to rub oil on the object
>hot enough to smoke it and other say the object needs to be rubbed with oil
>and then baked for a couple of hours.  The more I read the more I wonder.
>
>Just curious what is the opinion in this group.........what finish should I
>apply to cooking utensils and how should it be applied?
>
>Thanks for any info!
>
>Walker
>
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