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Prevent raised grain of wood utensils?

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Forum topic by flwoodie posted 448 days ago 726 views 0 times favorited 10 replies Add to Favorites Watch
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flwoodie

26 posts in 462 days


448 days ago

Topic tags/keywords: utensil spoon spatula muddler raised grain food safe finish sanding finishing turning arts and crafts rustic traditional

I am looking to sell and give away some wooden utensils in the near future. But, I have some I bought at a craft fair that are getting “fuzzy” with raised grain. It’s not really a problem for me, but is there a process anybody knows of to cure this before it leaves my shop? It would make it easier on friends and customers. I plan to use mineral oil/beeswax as a finish, but also considering “Salad Bowl Finish.”


10 replies so far

View jap's profile

jap

1226 posts in 685 days


#1 posted 448 days ago

One idea is to wet the utensil once it is fully sanded, then lightly sand off the raised grain.

-- Joel

View crank49's profile

crank49

3373 posts in 1602 days


#2 posted 447 days ago

Put a few coats of Min Wax Polycyclic on there and the problem goes away.

-- Michael :-{| “If you tell a big enough lie and tell it frequently enough, it will be believed.” ― A H

View Underdog's profile

Underdog

518 posts in 667 days


#3 posted 447 days ago

When I make wok stirrers, I have taken to wetting them down when I’m all done, then fine sanding. I will then apply mineral oil. There may be better oils to apply, but mineral oil is inexpensive and it works.

Shouldn’t really have a problem with it after that.

View flwoodie's profile

flwoodie

26 posts in 462 days


#4 posted 447 days ago

That was along the same lines as I was thinking, wetting them then a final sanding.

One question on the polycyclic, there seems to be a lot of debate about different finishes being food safe or not. A hard finish seems like an ideal solution, to reduce aftercare. But so few call themselves food safe. But then I read recently that just about all finishes are food safe once fully cured. Any opinions on this?

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crank49

3373 posts in 1602 days


#5 posted 447 days ago

I been ignoring the “hazards” of non-food-safe-rated finishes for about 60 years. Not dead yet.

-- Michael :-{| “If you tell a big enough lie and tell it frequently enough, it will be believed.” ― A H

View MNgary's profile

MNgary

235 posts in 1048 days


#6 posted 447 days ago

I think wood selection has a lot to do with the fuzziness developing on some wooden cooking utensils. My kitchen experience has led me to only use olive wood.

-- I dream of the world where a duck can cross the road and no one asks why.

View flwoodie's profile

flwoodie

26 posts in 462 days


#7 posted 447 days ago

Well, the only problem with that is that not all people like the look of olive wood, and it is just human nature to want a selection

View MNgary's profile

MNgary

235 posts in 1048 days


#8 posted 447 days ago

Very true, flwoodie. But sometimes you can’t have a cake leftover after it’s been eaten.

-- I dream of the world where a duck can cross the road and no one asks why.

View ajosephg's profile

ajosephg

1850 posts in 2192 days


#9 posted 447 days ago

A film coating will wear off non-uniformly, so in my opinion mineral oil is better if the utensil will actually be used for cooking.

-- Joe

View mpounders's profile

mpounders

727 posts in 1526 days


#10 posted 446 days ago

I usually wet it several times and lightly sand the raised grain each time until it is very smooth and then finish with mineral oil. Hand wash and dry only. You can occasionally rub in a bit of mineral oil after use, but I never have felt the need to.

-- Mike P., Arkansas, http://mikepounders.weebly.com

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