Viewing 6 posts - 1 through 6 (of 6 total)
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  • #56340
    SueinNC
    Participant

    I am going to make some kitchen utensils and was wondering about various woods. I understand that fruit woods are safe and so are nut woods. Oak is ok because acorns are edible (not pleasent). What about Holly (Ilex)?

    #56348
    Greg Merritt
    Participant

    The best info that I can offer is from the Wood Database.
    http://www.wood-database.com/lumber-identification/hardwoods/holly/

    http://hillbillydaiku.com

    #56363
    MTaylor
    Participant

    I have always heard that Holly Berries were toxic. I did a quick internet search- it seems most sources agree that the berries, bark, and leaves are toxic to humans.

    #56732
    Ian Stewart
    Participant

    Sycamore is favoured for kitchen wood things, as the wood is non-toxic to humans but anti-bacterial. It is also cut resistant and works well when green.

    #131013
    mkankmike
    Participant

    Just a word of caution regarding nut wood trees I came across while researching food safe woods & finishes. I read that someone with a severe nut allergy could have a reaction to the oils in the wood, as well as with nut oil finishes.

    #132143
    Alan Marks
    Participant

    As a professional chef, I tend to keep up with some things. University of Wisconsin Madison did some studies on woods and found that maple was good for durability and food safety, as it too tends to bacteriostatic.

    Alan Marks

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