beech worktops
- Thread starter northlad
- Start date
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For a kitchen it's better to oil them. Varnish will eventually wear off in patches - especially where you wipe it the most, like round the hob and sink.
Disadvantage of oil is that you need to keep re-applying it - often to start with, less often when you've built up an oily surface. Water droplets should stay drop shaped. If they spread out you need to re-oil.
Danish oil is most often used, although you can use olive or sunflower oil. Last two are often recommended for chopping blocks which come into more contact with food.
For a dresser - or any area which isn't going to be used as a working top - you could varnish, to avoid having to re-oil. But the appearance will be different from the oiled top.
Disadvantage of oil is that you need to keep re-applying it - often to start with, less often when you've built up an oily surface. Water droplets should stay drop shaped. If they spread out you need to re-oil.
Danish oil is most often used, although you can use olive or sunflower oil. Last two are often recommended for chopping blocks which come into more contact with food.
For a dresser - or any area which isn't going to be used as a working top - you could varnish, to avoid having to re-oil. But the appearance will be different from the oiled top.
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