i'm a woodworker and all the articles and plans from magazines that i
have read call for a form of mineral oil

mangodance wrote:

> Here's the thing... all my life I was told to get good walnut oil for
> any wooden food utensils, containers, etc. The reason was given that it
> would not turn rancid. But I've noticed that most woodworking or sales
> sites tell folks to use mineral oil or some trade-named formula
> containing it. I do know that regular cooking oils will go rancid and
> I've seen many a cutting board that smelled funky because of it. But
> when talking about long-term preservation of wooden articles for food
> use, can anyone shed any light?
>
> I thought mineral oil wasn't good for folks.
>
> Is walnut oil the way to go? What are hazards of walnut oil (if any)?
>