I've just been introduced to the idea of using BLO to coat metal and have been been doing some online research to learn more. So at this point I have just enough knowledge to be dangerous.
I like the idea of it in the right circumstance. Personally, I don't like the wet look, but I really do like the satin look. Seems like that comes down to technique. And I like how it offers a similar protection to wax but won't fill in the the patina topography with white residue the way waxes and polishes can.
Though I am concerned about yellowing over time, especially for a bike that's ridden frequently and regularly exposed to sunlight, it sounds like it can be removed and reapplied without too much trouble if that were to happen. Anyone out there have a BLO coated bike that has seen a lot of time outside? I've also read the finish can be marred by water. Any experience with that?
Here's something of interest I found along the way (emphasis added) :
Linseed products on the market today are sold as “Boiled Linseed Oil” or “Purified Linseed Oil”. Originally linseed oil was boiled in a vacuum to remove molecules of oxygen and breakdown its food components, principally fatty acids. This process accomplished a few things: it enhanced drying time; reduced stickiness; and it helped reduce the tendency of the oil to turn rancid.
Today the term boiled linseed oil is in many cases is a slight misnomer and in other cases a total misnomer. Most BLO products sold today as boiled linseed oil are no longer boiled but are instead enhanced with chemicals that decrease drying time, thin the oil to a workable state and impair rancidity. Because of this boiled linseed oil is no longer a green product nor is it classified as a food-safe product.
There is a new system (actually a very old process re-introduced) of refining raw linseed oil. The product is most frequently labeled “Purified Linseed Oil”. Producers of PLO have reverted back to simply boiling the oil in modern pressurized cooking pots and market it without chemical additives. Purified linseed oil is green and food-safe.
I think it's worth mentioning for those who have an interest in being as green as practicable (myself included) and for those who mentioned using BLO on cookware. It would also be great to hear from anyone having experience using both.
All offered up as fodder for conversation, not as the final word on anything.