Bread Box / Red Oak

[Mike Hutchison]

I am trying to finish up a Bread Box made with Red Oak.
In reality I think 99% of the time the bread that goes in it
will be plastic bagged. However on the very unlikely event
that a home baked loaf got in there...what would be a good
finish both from a food safety standpoint and that would look
good on the Red Oak? Any input appreciated.

[Steve Eure]

I built one a few years ago out of red oak and just used BLO as a finish. It gave the box an amber color so if you want to keep the color of the wood more natural, you might try using lacquer. I think it would be food safe after it cures. Epoxy might be another option.

[Jim Becker]

All finishes sold today are "food safe" when fully cured. However, any oil based product may off-gas "forever" on the inside of a box, so I suggest you use something like the lacquer Steve mentions or shellac. Both will provide a slight warm, amber tone to the wood and will not impart odor to the food. This is especially important when your bread isn't bagged, but off-gassing can penetrate into "sealed" places more than many folks realize. If you want a cooler look, use a water borne finish for the same reasons.

[Doug Hepler]

I would use shellac on the inside. No question. Second choice would be water based acrylic. Some lacquer products will smell for a long time (not as long as varnish but a while). I'm not a fan of BLO, especially for items that would be used in a kitchen, but it would merit consideration for the outside. Depending on location I'd probably use shellac all around or acrylic on the outside.

Doug

[Wayne Lomman]

I agree with Doug. Use shellac, no question. Otherwise use your preferred edible cooking oil.

Jim, I would hesitate to give the finish manufacturers such an endorsement. Registration as food safe is a whole separate category of compliance that manufacturers only spend money on for specific products for that market. Cheers