Reply To: Cedar Spoon Advice Anyone?
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28 January 2018 at 7:37 pm
#455443
I’ve carved a couple of spoons of Western red cedar ( actually a cypres) and California white cedar(aka inscense cedar). I wouldn’t recommend them for wet foods. They both impart a taste. Not unpleasant, but not the food you are eating.(Suck on a pencil to taste California white cedar)
So I shellacked them and use them for decoration and salt and sugar.
They carve like butter, though. And if you orient the straight grain properly, the bowls have nice concentric rings in the grain.
Here’s the Wood Database toxicity chart.
Note some woods commonly used for wooden ware are on the list.
( Myrtle, Olive)
- This reply was modified 6 years, 7 months ago by Larry Geib.