How many coats are typically used on walnut or cherry?
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Mahoney walnut oil finish
- Thread starter cwearing
- Start date
john lucas
AAW Forum Expert
Depends on how much you sand and how you want the final finish to look. I typically sand to at least 400 or 600 grit for an oil finish such as that. Usually 3 or 4 coats gives me the look I want which is more of a satin maybe semi gloss look. If you want a true gloss finish plan on lots more with sanding between coats to try and fill any small pores.
Walnut oil is a great finish for utility pieces such as serving bowls, utensils, etc that have frequent water contact, because it sheds water pretty well and is easily renewed at any time by wiping on another coat and letting it dry. IMHO, there are better alternatives for most other applications where appearance is the important factor.
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I concur with Dennis. If I use walnut oil, I just apply one or at most two applications within 12 hours. I don't like any more than that because I don't want an oil finish that builds on the surface. One application of walnut oil followed by a month to cure and then an oil based varnish finish does produce a nice glow.
Charles, what type of turning are you thinking about applying the walnut oil on or are you just asking about walnut or cherry wood? Perfsonally, I fvor walnut oil on light wood like maple. On darker wood, I might consider linseed oil or just a film finish. If it is treenware, then do like Dennis suggests.
Well, I use the Doctor's Woodshop walnut oil now. I slop it on really thick, then sand out the next bowl. When I apply oil to that bowl, I also slop a bunch more on the previous bowl, and there are always some dry spots. I let it sit over night or two, then wipe off all excess. The 'microagregated' carnuba wax in the Doctor's oil leaves a really nice 'luster' to the bowl, and looks better than straight walnut oil, or bees wax. With the way he does his carnuba wax, you don't need speed or heat to get it to spread/flow, so you always get a nice even finish. Part of the reason I use it is because he is an Oregon boy....
robo hippy
robo hippy
I have a very dry walnut that will yield about 6 or more 8 inch bowls. Will probably be utility bowls for family use.
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Since you are thinking of using them in the kitchen for salad bowls, I woulds just go with a simple one or two applications of walnut oil. Apply the second one only if the wood really soaks up the first application and still looks dry. Wipe off any excess oil after about 15 minutes. You will probably see some oil weeping to the surface for a few days. I would wipe it clean with a cotton cloth or absorbent paper towel. Any oil that is left to "dry" on the surface never gets completely hard and I think it would be better to wipe it off while it is still liquid. Some people put wax (bees wax and or carnauba wax) on top, but I think that it is better to keep it simple. The wax might interfere with future applications of walnut oil.
I used Mahoney's a few years ago and quit using it. Seems it got dull a week or 2 later after I had built it up to the look I wanted. . I don't have the room on my finishing table to (which is my green turned drying table as well) store mostly finished stuff for months!!!!!.
If you own the piece=different story as it's easy for you to reapply. But if given or sold, the people may not have the walnut oil. Gretch
If you own the piece=different story as it's easy for you to reapply. But if given or sold, the people may not have the walnut oil. Gretch
Try buffing after the walnut oil is cured. I use the Beall system. It produces a very appealing shine.
I don't like a high shine-just a sheen. Will the shine last through hand washing and drying??? Gretch
How well it retains its sheen can depend a lot on how you wash it. Some people have to wash with soap and water every time they use their bowl, and they oil it every time too. I wash mine just by rinsing and using a plastic scrubby brush. I might oil it once a year. A washing with soap will take off most of the shine. Water washing will dull it more slowly. The only way to never lose the shine is to never have to wash it. Well, having a thick surface type poly finish might work. This is why I prefer a matt finish because after lots of use, that is what it has.
robo hippy
robo hippy
Also, Mike Meredith (Dr.'s Workshop) also actually knows and understands the chemistry of his products and tells the truth about them. His website shows the most appropriate uses and application methods for his various products. (no affiliation)
Mike Jones
TIP: Taste Walnut oil first.
Walnut oil is a perishable product...no matter where you buy it. The older your walnut oil, the more difficult it will be to completely cure. Polymerization (curing) and rancidification (spoiling) are competing biochemical mechanisms. The oxygen molecules in the oil break down the fatty acids that are needed for the crosslinking to make a solid from the liquid.
Walnut oil typically tastes rather bland, maybe slightly sweet and/or nutty tasting when it is relatively fresh. When the fatty acids break down (with age), the first by-products are aldehydes and ketones, and these by-products don't taste good. So, if your walnut oil leaves a disagreeable taste in your mouth, it's value as a "drying oil" becomes questionable. Just a couple of drops on the tip of your tongue is all that is necessary.
Taste it first, then decide where it should go.
Mike Jones
Walnut oil is a perishable product...no matter where you buy it. The older your walnut oil, the more difficult it will be to completely cure. Polymerization (curing) and rancidification (spoiling) are competing biochemical mechanisms. The oxygen molecules in the oil break down the fatty acids that are needed for the crosslinking to make a solid from the liquid.
Walnut oil typically tastes rather bland, maybe slightly sweet and/or nutty tasting when it is relatively fresh. When the fatty acids break down (with age), the first by-products are aldehydes and ketones, and these by-products don't taste good. So, if your walnut oil leaves a disagreeable taste in your mouth, it's value as a "drying oil" becomes questionable. Just a couple of drops on the tip of your tongue is all that is necessary.
Taste it first, then decide where it should go.
Mike Jones
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If you buy THIS then you will know if it is fresh. When refrigerated, it stays fresh and quite tasty well past the expiration date. Like most every kind of food except for fresh meat and milk, the expiration date is very conservative. This particular walnut oil is very tasty ... no blandness here. It is my favorite for making a walnut raspberry balsamic vinaigrette salad dressing.
I use the same can for making salad dressing and for treating wooden bowls. Most of it gets eaten.
Even a couple years past the expiration date, it tastes fine if kept cold and tightly sealed so that oxygen doesn't get to it. And it cures just fine when used on wood.
The OP asked a question about application of "Mahoney Walnut Oil " specifically not other walnut oils.