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  1. #1
    Join Date
    Apr 2020
    Location
    Seaford, Vic
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    397

    Default 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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  3. #2
    Join Date
    Jun 2005
    Location
    Townsville. Tropical Nth Qld.
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    1,243

    Default

    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.

  4. #3
    Join Date
    Jan 2013
    Location
    Tasmaniac
    Posts
    1,470

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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.

  5. #4
    Join Date
    Jul 2005
    Location
    Oberon, NSW
    Age
    63
    Posts
    13,354

    Default



    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.
    I may be weird, but I'm saving up to become eccentric.

    - Andy Mc

  6. #5
    Join Date
    Feb 2007
    Location
    blue mountains
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    4,882

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    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

  7. #6
    Join Date
    Apr 2020
    Location
    Seaford, Vic
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    Cheers for the replies everyone - that simplifies the process a lot!

  8. #7
    Join Date
    Apr 2011
    Location
    McBride BC Canada
    Posts
    3,543

    Default

    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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