- 23 October 2019 at 4:34 pm #620763DavidParticipant
I wonder whether black walnut (Juglans nigra) is a good choice for spoons and other pieces that comes in contact with food. I read that the tree contains some toxic (fungicidal) substances.
David24 October 2019 at 6:12 pm #621135Sven-Olof JanssonParticipant
I’m inclined to say no. Not because of fungicides – suppose all tree species carry those to defend against fungal infections – but more because of the fairly big pores in black walnut. They would probably readily absorb liquid food components, which would be attractive growth-media for potentially infectious bacteria.
Ring-porous woods, like oak (please see attached photo), evidently exit a lot of interesting chemicals into liquids, as anyone who overindulged on a decent Bourgogne (attached photo portrays a recommended one) can testify to.
Circumpolar native populations have traditionally depended on Alaskan Paper Birch (Betula Neoalaskana) and Scandinavian Mountain Birch (Betula pubescens ssp. czerepanovii) for bowls, spoons, and ladles. Perhaps, over the several millenia of use, it was learnt that these woods, with their nearly non-existent pores, were less associated with infections than Scots Pine or larch.
Dense North American Beech (Fagus grandifolia) is another wood resistant to the penetration of biologic fluids. It would be very unlike a gentleman to reveal how I know this: more I would refer to the extensive use of beech for cutting boards.
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You must be logged in to access attached files.25 October 2019 at 2:23 pm #621415DavidParticipant
thanks for your reply. The issue with the pores is of cause a very good point. I’ll keep that in mind.
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