finnishing

Re: finnishing

Sam Simpson

>Hi Y'all,

Mike, traditionally food vessels were left unfinished. But then, they were considered somewhat disposable. I still think unfinished is the way to go if you are able to burnish to a good hard surface. Choose a wood that does not have a bitter taste. Hard Maple is acceptable I think. It will survive longer if it is used regularly and often, to prevent total drying and wetting.

A good finish for occasionally used items, such as for ceremonies, is carnuba wax. It is more resistant to moisture than beeswax, and the pure wax can be easily applied while turning. Which ensures good penetration as the wax is melted into the surface. This type of vestal is often accompanied by a lidded storage box to slow down the effects of moisture migration

For an even more resistant finish, try two part acrylic (pour-o-lac) This finish will last well, but has the downside of looking plastic coated. Which is what it is.

In all of these cases it is best to treat the inside in the same manner as the outside. Big problems are lurking for attempts at differing finishes on the inside and out.

Regards Sam Simpson

Re: finnishing

Mike Martinez

>Thanks for taking the time give me a few pointers Sam...I was thinking about the two finishes but now I think I will just stay with the carnuba wax

as you suggested. Again thanks.

Bare Wood  *LINK*

Russ Fairfield

>


Bare Wood finish

Re: Bare Wood

RevDoug

>I've been using more and more of Russ's suggestions and have yet to find one that can disagree with, or even improve upon. This one is great. I've been using only dainish oil topped with wax on most pieces for a while. I have noticed that by following this sanding routine it is almost a shame to put finish on most pieces. I think I'm going to continue the oil/wax on the outsides/bottoms and leave the insides/tops "natural." Thanks again Russ.

Turn 'em round,

RevDoug