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Reply by moshel

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Posted on I need help

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moshel

864 posts in 2309 days


#1 posted 1880 days ago

I have very little experience to back it up, but this is what I would do:
use one timber – thats the traditional way they were made. as for the timber, if you can get white pine, i think it would be the best (although it is soft) as it has no smell and no taste. After looking it up (http://en.wikipedia.org/wiki/Dacrycarpus_dacrydioides) i seriously doubt it can be exported. there are probably other timbers like that.
as for seal, thats a really tough question. I would probably use tung oil, but you need to wait forever (6 months?) for it to stop giving out smell. however, once it cures, it will not stain, absorb etc at all and it is food safe. another option is just to wipe it with liquid paraffin like a cutting board. although this will never cure, it is food safe and odourless and will seal the timber.

again, never did this, just what I would do.

-- The woods are lovely, dark and deep, but I have promises to keep...


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