I’ve just completed a baking workstation cabinet. The top is a butcher block, edge grain, soft maple surface. Work surface will see lots of cookie, and/or bread dough, kneaded and rolled.
My plan was to seal , top and bottom, with a water based sanding sealer, then finish top, and likely bottom as well, with an oil finish.
Not too long ago, a very experienced bowl turner, told me – “all finishes are food safe, if they are left to cure”.
When i make cutting boards i finish them with Walnut oil, and recommend folks that inherit them to maintain them with plan old mineral oil. Since the surface is rather large, 2.5’x5′, I didn’t want to use up a whole bottle of walnut oil, and fell that mineral oil may be a bit messy.
If i take the bowl turners comments to heart, what do folks think about using a coat, or 2 of Watco Danish oil? I’ve used Waterlox quite a bit as well, but don’t have enough on hand to do the surfaces. I do have plenty of Danish oil 🙂