Walnut oil

[dogdriver]

I have a question for any one familiar with walnut oil finishes. I have been happy with the color and durability of the walnut oil so far. I have a family friend testing a birch plate in everyday use to help determine the overall durability of the wood and finish combination. In Alaska a lot of my turning is birch. They contacted me recently to let me know that the pasta bowl I gave them has handled several types of soups, chill, and pasta without staining the wood. I told them to apply a couple of coats of oil to refresh the finish when needed. Having discussed this with several people who use walnut oil I also told them that placing the bowl in the sun helps harden the finish when exposed to UV light.

Now the question. After they refinished with pure salad grade walnut oil they said the bowl took on a rancid smell for a while then the odor vanished. They say every thing is fine and the bowl continues to serve them well. What is the deal? I thought the walnut oil should be less likely to go rancid. Any thoughts or ideas.

Thanks

 

[MichaelMouse]

Rancid comes from insufficient curing oxygen. One way to do that might be to put it on too thick and not wipe off the excess. That way the film would capture partially-cured (rancid) stuff underneath. Second way would be to use stuff from a partially full bottle which they hadn't refrigerated, and was already turning. Little bit of high-energy light helps the curing process, that's for sure. I like to leave my spoons out in open air and sunshine for a day or two before I pack them up for storage and shows. That way they don't smell rancid.

Third is so commonly done that I make a point to warn people to store their cutting boards and bowls in open air. If you stack bowls, the inside of one and the outside of the other are deprived, or if you lay a cutting board on a freshly oiled surface, it'll reek in short order.

Not sure what the brand was, but had a friend who couldn't get the oil to skin. I looked at the bottle, and it had preservatives (antioxidants) added! I check the bottle after that.

 

[Mark Mandell]

Dog,

Walnut oil the food is different from Walnut oil the finish. Mike Mahoney swears by and sells a walnut oil finish that is a true hardening oil. I think CS sells it as well.

The stuff you get in the grocery store is way more processed, filtered, heated, cooled, irradiated, and poli-UN-frazalisized to be of real use for a finish. It's also about 3 times the price.

😀

M

 

[Bob Edwards]

Does anyony know of an outlet for the "unprocessed" sort.

 

[Mark Mandell]

Does anyony know of an outlet for the "unprocessed" sort.

Packard sells Mike Mahoney's stuff.

http://www.packardwoodworks.com/Mer...reen=CTGY&Category_Code=finish-mahon-autilfin

Mike also sells iot on his website at

http://www.bowlmakerinc.com/catalognew.html?Vl=3&Tp=2&SortBy=ID

M

 

[MichaelMouse]

Of course, Ernie Conover disagreed in his evaluation of The Mahoney oil in FWW 181. I'll disagree that the kind you buy in the store is processed to death as well. Some is, some isn't. You read the label, where it says cold-pressed oil, no preservatives, and that's what you get. You also get perhaps some nut proteins.

If you get the commercial stuff, which is solvent-extracted, you get no proteins, but restaurateurs like to put it on the table in half-filled bottles, and don't want it to taste "off," so it's doctored for longer oil life.

Third is the paint-grade stuff, but I haven't found a source other than, perhaps, Mahoney for small quantities.

I get the cold-pressed stuff off the shelf at the market. No shipping costs to jack up the price, so it's cheaper, too. Just read the label. Especially the part that says refrigerate after opening!