This issue is something of a mythe that just won't seem to die. It is a leftover from the days of lead paints and such. Lead was never used in wood finishes, so the mythe persists mostly out of a lack of knowledge. The FDA does, indeed, have a standard for "food-safe finishes." However, the last information I have is that there has never been a wood finish (not paint, finish) that has been reviewed by that agency that
failed to pass the tests.
Take this one to the bank:
ALL WOOD FINISHES ARE "FOOD-SAFE" WHEN FULLY CURED
With solvent finishes like lacquer or shellac, the film is benign once the solvent is gone. Do you take "timed release" medication? You're eating shellac.
Oil finishes take longer to become "safe" because they take longer to outgas the solvent and then must polymerize to complete the cure. However, after two weeks it's a non-issue.
Yes, there is an arguable issue with the metal-based "driers" used in some varnish-type finishes as well as the danish oil types. However, the minute trace amounts left in a fully cured oil finish have never been shown to be harmful in any test that I have seen or heard about. Someone with detailed knowledge of a particular finish are welcome to jump in here.
I've known several turners who market their bowls, but hold them until the "smell" has disappeared just for the sake of simplifying the sale. Some prospective purchasers think that it's a problem if they can smell the turpentine (real, gum type) used to thin the finish. They forget that they use turpentine to treat that nasty cough (turpenhydrate cough syrup) each winter.
I do hope this helps
Mark Mandell
PS: Guess I'm in Steve's "Camp 2"
