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Cutting/Charcuterie boards
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Originally posted by Bowyer View PostNice! Is that walnut an maple?
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I really like your styles and workmanship also!
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Originally posted by McClain View PostI'm not sure. Think the maroon is a non-native species, perhaps from south american, but really not sure. I know he said he had to let it age in the sun for a while to acquire that deep maroon color. Sorry I couldn't be of more help.
I really like your styles and workmanship also!
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Originally posted by skooter View PostWhat kind of oil are you using to finish them? I’ve been making some, and still looking for the best finish.
Skooter
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An easy finish is just food grade Mineral oil.
A better finish is Mineral and beeswax 4:1 ratio. I measure by weight, 1 lb mineral oil and 1/4 lb beeswax. Melt together the put in small tin containers. It makes a paste similar in consistency to chap stick. I rub liberal amount on, allow to dry about an hour and buff with clean rag.
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