The wood preserve (butter) that I used on the chairs in my previous post is made of pure beeswax, and mineral oil. I have included the recipe below. It makes a large batch, I gave one as a gift, used one jar and still have two jelly jars left.
|This photo shows a close up of the wood I used it on, what I did not use it on and the jar of wood butter.|
I used the wood preserve on this spinning wheel flyer I found it was very dirty and dried out beyond belief.
The spool on the bottom is not treated and here is the flyer treated.
I cleaned the wood and used the wood preserve and thought it turned out amazing! It was so pretty that I painted a block black and drilled a hole to mount and display this piece. I love to knit and really enjoy yarn; even though I have never used a spinning wheel it is a nice piece to add to my craft room.
Wood Butter – A Recipe for Your Utensils!
Prep Time: 10 minutes
Cook Time: 35 minutes
A terrific homemade product to use for all of your wood kitchen products from wooden spoons to cutting boards.
- 8 ounces pure beeswax - measured dry. One package of the pellets that I purchased weighed 16 ounces and I used half a package at a time.
- 32 ounces of mineral oil - typically packaged with 16 liquid ounces per container so I used 2 containers.
- Bring a large saucepan filled with water to a gentle boil.
- Place your beeswax inside a 2 quart glass measuring cup or a 1 quart glass jar; set the glass into the gently boiling water.
- Place the container(s) of mineral oil inside another medium saucepan filled with water and heat to low. The mineral oil just needs to be warmed to mix with the beeswax; no need for a rolling boil.
- Once all the wax has melted, turn off the stove and carefully add the warmed mineral oil to the beeswax; stirring with a spoon to combine.
- Using a towel around the handle of the measuring cup, carefully pour the liquid into each jar fit with the canning funnel; filling them almost to the top.
- Finish filling all jars and wait for to cool and firm up before using.
Here is where I found the recipe: