Tried the archives with little luck. Anyone have a preffered wood counter top finish?
This would be for 1 3/4″ Ash edgegrain, 54×86 island top, no sinks.
Thanks
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Mineral oil for a penetrating finish. Salad bowl finish if you don't mind a film finish.
I'm sorry, I thought you wanted it done the right way.
Depends on how the surface will be used.
If this is primarily decorative, then use whatever you want. Just be sure to read the directions on the can, so you can limit the future use to those activities that won't hurt it.
If you truly want to use this counter top as kitchen prep space, then you might want to think about mineral oil -- which doesn't dry/polymerize -- or no finish at all.
Or, if you just need a lot of water resistance, use an epoxy finish.
Unless you're the lead dog, the view just never changes.
Deskguy,
I agree that mineral oil is a good "finish" for wood surfaces in kitchens. However, if this is going to be in a kitchen, you may want to rethink ash, as ring-porous species tend to provide many, many, nooks and crannies in which debris can accumulate; guess that's the reason maple is the preferred species for butcher blocks.
If this countertop will not be in a food prep area, the finish you choose will depend on what kinds of use it will see - will it need to resist heat, water, alcohol, etc.?
Good luck,
-Jazzdogg-
"Don't ask youself what the world needs. Ask yourself what makes you come alive, and go do that, because what the world needs is people who have come alive." Gil Bailie
I've heard of folks using paraffin wax - straight - let it sit in the sun and then rub it in - non toxic, renewable, relatively durable.
Like others said, depends on how it's used.
For an all purpose finish, I'll go with paraffin wax like Brian said. It doesn't darken the wood like oil would and it provides a better seal on porous wood like ash. It's easily renewable or if you just want to touch up a spot.
The proper way to apply it is to heat up the counter and rub in the melted wax.
Thanks for the reply. Just wondering how I would heat up a counter top? Heat gun?
I'll look into the parafin wax, it sounds like it will seal better than mineral oil.
For a cutting board you put it in the oven to just above the melting point of paraffin wax which is around 60-70C. You need a big oven for you counter top.
I guess a heat gun would work.
Or, these last few days have been awfully hot out here in the west...
The sun would be my choice for a warming method on a top of any size. Can use foil or other reflective material to further focus the rays.
mike
I've had honduran mahogany as kitchen countertops for 8 years. I used a nontoxic finish called "Good Stuff" from Bally Block Company (http://www.mapleblock.com), 4 coats. It gave the mahogany a lustrous 3-d finish that is still there. About once a month (more frequently after first installed) I rub the wood down with butcher block oil.
The finish has held up very well. We are careful to avoid leaving water standing on it overnight (i.e. empty scotch glasses) but even with 8 years of parties, guests, and general abuse there are no ugly rings or stains. I used the same approach on some oak butcher block kitchen countertops in my other house too, two years ago and those are holding up well too.
du 2 porosity issues per other finish suggestions, chlorox or any other bleach, daily
ps: an aquaintence recently recovered from salmonella/
We understand the issues regarding food safety, thanks for the warning. My wife is a bit paranoid when it comes to the food prep, so we'll have two cutting boards in use, one for the meats, one for the veggies. maybe its three? Is chicken supposed to have its own?
Thanks to all who replied. The top will be used for every day use stuff, no food prep or chopping. As I replied to junkhound, cutting boards will be used.
Ash was not the first choice, but do to them having it in stock, and them offering a 20% discount to take some off there hands, we took ash. If it ends up not wearing well and we chang the top in a yae r or two, I'm going to have a really nice workbench top.
I've posted a few questions here as I've been building, and I really appreciate all the knowledge and time that are shared. I'm hoping to close next week and finally have the time to post some pictures.
Did you know they are spraying new hatched chicks now with what they consider a "beneficial" bacteria ? The chicks injest it when they preen.Then once it is in their system, it prevents the growth of salmonella in their system.
Are we there yet ?
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I'll second the vote for "good stuff". I've been using it on my maple butcher block installs in kitchens lately and it leaves a be-utty finish, is food safe and is holding up well (yes, I did put it on my own stuff to test it before shafting a client with an inferior product).
1/2 and 1/2 beeswax and mineral oil.
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