Tableware surface treatment:
Many surface treatments can be used. You have to choose according to your own needs, it is durability; it is convenient to handle and maintain; and what you intend to use.
1. It is best to use penetrating oil on frequently used woodware:
Wooden items used in the kitchen are often worn (such as salad bowls, plates, and chopping boards), and the use of penetrating oils for surface treatment is the best choice. They are easy to use, and you can make your work look better every year through simple conservation.
Before penetrating the oil for surface treatment, you need to carefully polish any traces left during processing. The car-made wood can be ground directly on the lathe. If the lathe can rotate in reverse, sanding is performed in both directions. Before the final sanding, the surface of the wood can be burred with water and waiting for the drying process to be completed on the lathe.
The two most commonly used oils are boiled linseed oil and tung oil. They are all hardened oils that will slowly harden in wood and become more durable. Cooked linseed oil is cheap and widely used, but it makes the wood yellower than other oils. Pure tung oil has a little waterproof effect, but it is difficult to wipe out the gloss effect.
Oil/varnish blends, such as Danish oil, if diluted thin enough, use and maintenance are still very simple, but do not do too much layer to form a film, it will break, and it is very Difficult to repair.
Nut oils, such as walnuts, macadamia nuts, and almonds, are more expensive and have a general effect, and they only play a part. Mineral oil is available in drug store, and it will not form a film no matter how many times it is applied, but it also needs frequent renovation.
I do not recommend the use of olive oil or vegetable oils for surface treatment. These oils have no effect; and they deteriorate in some unfavorable conditions; if the wood is kept in a closed anoxic condition, or if the oil is used too much, the wood It will become a bit sticky.
Some objections suggested that the surface treatment with penetrating oil could not provide any wear resistance to the surface of the wood. My argument was: If you use wood products to carry food, you have to worry about the food contaminating the surface of the wood or scratching it. You should use ceramics, plastics, or glass. The moisture protection is not so important for tableware. Wood can naturally absorb and evaporate water. I have been using wooden cutting boards, bowls and dishes in my home for nearly 20 years. They look even more beautiful than the day they just made. It is precisely because of which stains, cuts, scratches, and all signs of use.