Full Chisel Blog

January 18, 2010

More on Linseed Oil

Filed under: Finishing,Historical Material,Of Interest,Uncategorized — Stephen Shepherd @ 7:03 am

or flaxseed oil, which is what I am currently playing with.  Here is what the flax plant [Linum usitatissimum] from where all of this fine oil comes from.

Here are a couple types of flax seeds.  The ones on the bottom are golden flax and the ones on the top are the common brown flax seed.  I crushed some and let them sit for 24 hours on the paper which absorbed some of the oil.  The brown seeds contain more oil which also appears a little darker.

I then took some pure raw unfiltered flaxseed oil and placed in a glass container and illuminated it to show the suspended flax seed particles.

I then allowed it to sit for several hours and it settled out, all of the heavy particles settled to the bottom.  I will decant the top clear oil off and have other thing in store for this bit of oil.  I will post that when the time comes.

Not that it matters but here is a recipe for one of the finest confections I have ever tasted:

one part flax seeds

one part sesame seeds

one part honey

Mix and eat.

Remember dispose of oily rags properly.



  1. Stephen – that post of flaxseed is another great example of why I like your blog. Keep up the good work! Pete

    Comment by P.M. Leenhouts — January 18, 2010 @ 12:28 pm

  2. Somehow I have never taken to flaxseed as a food. Used in some gluten-free baking recipes, it tastes to me like, well, straw. Not that I eat straw on a regular basis. Perhaps I’ll give it another try… with honey.


    Comment by Gary Roberts — January 18, 2010 @ 3:03 pm

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