- 21 April 2014 at 8:34 pm #56340SueinNCParticipant
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)?22 April 2014 at 4:53 am #56348Greg MerrittParticipant
The best info that I can offer is from the Wood Database.
http://hillbillydaiku.com23 April 2014 at 8:01 am #56363MTaylorParticipant
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.4 May 2014 at 6:54 pm #56732Ian StewartParticipant
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.3 October 2015 at 8:25 am #131013mkankmikeParticipant
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.8 November 2015 at 10:43 pm #132143Alan MarksParticipant
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.
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