- 8 December 2016 at 2:23 pm #143144ryan carrParticipant
i am going to be making some cooking spoons and i am wanting to make sure that the woods i use are non toxic.
any suggestions would be great!
thanks!8 December 2016 at 6:03 pm #143156David BParticipant
I wouldn’t eat any spoon if I were you. 🙂9 December 2016 at 12:02 pm #143179Brett aka PheasantwwParticipant
I use domestic close grained hardwoods. Apple, cherry, maples etc. Stay away from open grain and exotics.
Located in Honeoye Falls NY USA. The Finger Lakes region of Western NY.
"If you give me 6 hours to fell a tree, I will take the first 4 to sharpen my axe" Abe Lincoln9 December 2016 at 3:03 pm #143188ryan carrParticipant
i figured cherry would be a good option, but i didn’t think about apple or maple!10 December 2016 at 12:53 am #143195BrianJParticipant
Ive used cherry, walnut, white and red oak, ash even a few clear dense pine ones. As far as the open grain of oak, it was actually really cool to see how the open grain on the end of the spatula. I used mineral oil coats, but with hot use while cooking and cleaning, eventually it will need refreshing. I have not had any issues with them, been at least 4 years of weekly use. Any fruitwood is considered safe in general. wenge, zebrawood and others pop up with a google search.
Ontario, Canada10 December 2016 at 3:41 am #143196Thomas AngleParticipant
I have used red oak, poplar, soft maple, cherry, box eldar, bradford pear, sycamore and pine. Red oak seems to be little to opened grained for me. To be honest, I really like cherry. Bradford pear was really nice to carve. Soft maple was also nice to carve. Poplar and box elder tears a little too much for me, but I can live with it. Sycamore was pretty nice to carve.
I have used walnut and bradford pear to inlay in cutting boards and that seemed to work really nice.
13 He that answereth a matter before he heareth it, it is folly and shame unto him.
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