Full Chisel Blog

September 25, 2012

Safe and delicious wooden plate or utensil finish

Filed under: Alchemy,Finishing,Historical Material,Of Interest,Techniques,Uncategorized — Stephen Shepherd @ 10:45 am

This is a finish I have been perfecting over the past several years.  It is safe [relatively] easy to apply and delicious.  Below are the complete directions for accomplishing this extraordinary finish, I suggest you follow the instructions closely.

Fry bacon to your preference, mine is soft, but I am sure your choice will be just fine.

Then place bacon on wooden plate, in this case Radiata Pine.  As a disclosure, this plate has been treated in this manner prior to this picture.  It is not necessary to remove any of the grease from the bacon, just place it on the wooden surface in need of treatment.

At this point, pause as long as you can, not letting the bacon cool too much, then remove bacon and dispose of in the proper manner.  {Suggestion, with eggs, potatoes and toast with butter.]

Using a small cloth or piece of paper towel, wipe grease evenly over the entire surface of the item, top and bottom, inside and out and all edges.  It is now ready for the next use.

People have asked me if it goes rancid?  My response is ‘I don’t know, I have never eaten the plate!’



  1. Stephen,

    Interesting idea. I’ll bet your woodenware smells good too. But do you have a suggestion for vegans? 😉


    Comment by Chris Wong — September 25, 2012 @ 12:43 pm

  2. …for Vegans: Give the bacon to your cat. There’s no such thing as a Vegan cat. Ours also enjoys corned beef and lamb shish-kebab. She would eat me if she were big enough.

    Comment by William Duffield — September 25, 2012 @ 12:56 pm

  3. I do something similar. Olive oil and bread. Then wipe.

    Comment by Joe Cottonwood — September 25, 2012 @ 1:00 pm

  4. Walnut oil on my wooden utensils.

    Comment by PhilM — September 25, 2012 @ 1:05 pm

  5. Chris,
    I thought vegans had a bacon clause? Olive oil like bacon fat never dry but that isn’t much of a problem. Like Phil said walnut oil [which is a drying oil] works well as does hemp seed oil or poppy seed oil, both drying oils.


    Comment by Stephen Shepherd — September 25, 2012 @ 1:09 pm

  6. Bravo!

    Your fearless living need be commended.

    Although, don’t forget a fine pilsner to complement the eggs.

    Porter, for supper.


    Comment by Floss — September 25, 2012 @ 6:08 pm

  7. Nice! I’ve used that exact finish for cutting boards, and so far no problems with rancidity. I’ve also used beef tallow on fajita nights at our house. The result is a similar finish, but not quite so aromatic.

    For vegans, I suggest safflower oil. It’s available at the grocery story, and it almost never goes rancid.

    Comment by Steve S. — September 25, 2012 @ 9:00 pm

  8. I do the same thing with my cutting board, and also with my cast iron pots and pans. Works great. Just one more lovely thing about bacon. 🙂

    Comment by Diane — September 26, 2012 @ 8:34 am

  9. Won’t someone think of the Pancakes???

    Comment by Tracy Mutter — September 29, 2012 @ 9:48 pm

  10. What about the sugars in the bacon? Oh, and just FYI, grease from bacon cured with any kind of sugar is NOT good for seasoning cast iron. Unless you’re going to eat it. Heu…

    Comment by Tony Senerchia — November 19, 2012 @ 7:31 am

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