PapaSmiff
08-05-2011, 09:55 PM
I built my first wooden sugar shaker this evening on my lathe. I had some spalted birch available. I'll post pictures in the morning after the Linseed Oil finish dries.
My question is related to shelf life. Will the sugar hold up inside a wooden shaker? Please keep in mind that all finishes are food safe, when fully cured (30 days). Inside the shaker, I will use one of two types of finishes.
Option 1. One coat of Boiled Linseed Oil, three to four coats of polyurethane. But I'm not sure if this finish will be a good enough moisture barrier.
Option 2. A two-part epoxy that another woodworker uses on tankards and mugs. He claims that it prevents the liquid from being absorbed by the wood.
What do the Traders think? If the shaker is kept covered (with a wooden cover, of course), will the sugar stay dry? The "prototype" does not have a lid, but my next one will. The next one will be made from spalted maple, if I have any left.
My 11 year old grandson did the outside design and turning. It's not "my" style, but I'm proud that he's interested in woodworking and maple sugaring.
My question is related to shelf life. Will the sugar hold up inside a wooden shaker? Please keep in mind that all finishes are food safe, when fully cured (30 days). Inside the shaker, I will use one of two types of finishes.
Option 1. One coat of Boiled Linseed Oil, three to four coats of polyurethane. But I'm not sure if this finish will be a good enough moisture barrier.
Option 2. A two-part epoxy that another woodworker uses on tankards and mugs. He claims that it prevents the liquid from being absorbed by the wood.
What do the Traders think? If the shaker is kept covered (with a wooden cover, of course), will the sugar stay dry? The "prototype" does not have a lid, but my next one will. The next one will be made from spalted maple, if I have any left.
My 11 year old grandson did the outside design and turning. It's not "my" style, but I'm proud that he's interested in woodworking and maple sugaring.