Reply To: Cedar Spoon Advice Anyone?
cedar will be very easy to carve, might actually be a bit too soft for a utensil, and I’d be concerned about the handle snapping or weakness in that area.
I prefer tight grained hardwoods like maple, sycamore, cherry, pear, poplar and beech, they will last a lot longer for sure and they suit kitchen utensils.
If all I had was cedar then I’d just use it to be honest, don’t worry too much, use what you’ve got as long as it’s not toxic.
good luck!
