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4th October 2020, 05:42 PM #1Senior Member
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Finish for inside of salt & pepper shalers + grinders
For those that have turned salt and pepper shakers or grinders in the past - do you leave the timber on the inside untreated or do you apply a finish of some sort?
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4th October 2020 05:42 PM # ADSGoogle Adsense Advertisement
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4th October 2020, 06:53 PM #2GOLD MEMBER
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I often use smelly timber, like Camphor Laurel and I just fill them up with lacquer based sanding sealer, hold for a minute or two and then let it drain. Have had no feedback about any tainting of the salt or the pepper.
Rgds,
Crocy.
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4th October 2020, 07:03 PM #3GOLD MEMBER
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If your timber is not a smelly one like camphor, then just leave it raw. Unless it is a poisonous one like oleander or any other timber with known issues.
Know your product.
People get sued who do not.
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4th October 2020, 07:33 PM #4
While pepper's not so bad, crystalline salt is abrasive and will quickly strip the surface of any finish you apply.
If the wood is food-safe, internal finishing is an unnecessary complication.
- Andy Mc
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5th October 2020, 08:51 PM #5
Nothing required. Even camphor's smell will go away after a while when exposed to air. That said I avoided it for food items.
Regards
John
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5th October 2020, 09:52 PM #6Senior Member
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Cheers for the replies everyone - that simplifies the process a lot!
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6th October 2020, 12:46 PM #7GOLD MEMBER
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I suggest that you turn shallow salt and pepper grinders (mortar and pestle) from Serpentine stone.
Make a performance of the preparation of the condiments.
I collect salt from all over the world, including the Murray River.
When I go to the pub for dinner every couple of weeks, I take my equipment
and at least 4 salts and a couple of different peppercorns.
The bar staff never object to my eccentricity.
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