Cheese Knife Handle - most suitable finish

**Robson Valley** · 8th December 2016, 03:05 AM

Ironwood: That is one cool design. I can see its utility in the kitchen. I do like that.

WoodPixel: Sure, plunge it into more oil. Remember that the spoon (ETC) will be wet with 325F oil when it comes out of the oven
and that is hard on your fingers. Plan how to pick it up. Wood floats. Plan how to keep it submerged.
I'd dip the end grain areas and let a go at that.

I used a silicone basting brush to dab extra oil on the end grain of a couple of batches of spoons/forks.
Don't think that there was an incremental benefit, just excess, wasted oil to wipe off.

**Spiritwolfe** · 8th December 2016, 06:09 AM

Originally Posted by Ironwood

That spatula has held up surprisingly well, I think not due to the Olive Oil which I rubbed onto the surface once which would have been washed off after 2-3 washes, but more thanks to the durability of the timber used.
I think a spatula made from a less durable timber would not have lasted 10 years of dishwasher treatment. Even if it was only washed once a week, thats 500 washes in the dishwasher, but most weeks it would be washed a few times.

Here is a pic of said spatula, as you can see, the colour has faded quite dramatically, but the timber is still sound. It was originally a rich Mahogany colour with ribbon figure.

Attachment 401499

Thats truly incredible. I honestly didn't realize that could be done.
Mahogany! I shouldn't be surprised because I have a cutting board given to me by an ex and have had have it for over 35 years now and it's still in great shape. I'm pretty sure it was oiled first.
Thanks for posting that Brad. That's some fine woodworking.

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