DIY Network

Finishing the Platter From "Woodturning Techniques" episode DWTT-112

Nearing completion, final touches need to be added to the platter.

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	Figure A
	Figure B
	Figure C

Steps:

1. Sand the platter with 100-, 150- and 220-grit sandpaper (figure A).

2. Turn the platter around to form the foot, but before placing the platter face against the chuck, place a piece of paper towel over the face of the chuck (figure B). The tailstock holds the platter in position.

3. Turn the sharp line from the dovetail like a bead, and sand the back.

4. Remove the remaining button of wood with a sander.

5. The finish presents several options, and applying the right finish is the most important touch, according to finish expert Alan Hollar (figure C).

6. With bowls and platters, you want to protect the wood from exposure to food components, such as water, oils and acids. You also want to bring up and preserve the beauty of the wood, but most important, the finish must be safe for contact with both food and people.

7. No cured, clear finish is unsafe, but many of them -- such as lacquer and shellac -- are impractical for food since it can dissolve them. Other finishes, such as varnish, are easy to chip.

8. Oil-based finishes are most often used for bowls and platters that hold food. These finishes are also fragile and need to be renewed periodically, simply by wiping the finish on and rubbing off the excess.

9. Oils that are easily available but that should be avoided are straight vegetable oils or any cooking oils, because they quickly become rancid.

10. Any nut oil, including safflower oil, is an excellent choice since nut oils cure in the wood and harden up, leaving a matte finish. If a shine is desired, apply wax with a steel-wool pad and buff off.