On 15/12/2014 4:24 PM, -MIKE- wrote:
On 12/15/14, 4:39 PM, Electric Comet wrote:
On Mon, 15 Dec 2014 09:32:31 +0000 (UTC) Ian Malcolm
wrote:


Your only hope of avoiding a taint if left in contact with food
containing lipids is to use an inert mineral oil or wax, or to use
a coating that when fully cured is oil and solvent resistant.

Yeah I may just go with beeswax. It's easy to communicate that to a
customer too. Unless they don't know what is a bee.


Carnuba wax is great if you have a buffing wheel to apply it.
I'm not talking about Carnuba with an asterisk that comes in a paste for
waxing cars. I'm talking about the solid blocks of 100% wax straight
from the palm leaves.


The trouble with that is water will leave the surface spotty. It's
impracticable as a salad bowl finish.
Graham