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wood spoon joinery/finishing  RSS feed

 
Dave Dahlsrud
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Location: North-Central Idaho, 4100 ft elev., 24 in precip
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I have some 3/4 square oak stock that I was wanting to join together and fashion into a long handled paddle for my fledgling cheese making enterprise. Could I just use my biscuit joiner and some all weather wood glue to join the end pieces together to make the paddle and what would you recommend for a finish on something like this, or is this even a good idea?
 
Judith Browning
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Location: Arkansas Ozarks zone 7 alluvial,black,deep loam/clay with few rocks, wonderful creek bottom!
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I don't know the answer but this will bump up your question and I am certain someone can help you out.
 
Renate Howard
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Location: zone 6b
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I was just watching the Woodwright's Shop on PBS and he was pretty specific about the kinds of wood to use for making wooden spoons and I think apple wood was the most recommended. In that show they picked pieces that had a natural curve like where a branch comes off to make the curve between the bowl and the handle. It might be worth looking up if you're interested. You can watch it here: video.pbs.org/video/2172740518
 
Brad Vietje
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Location: Newbury, VT (Zone 4)
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Dave,

Two thoughts and a comment:

1) Oak is porous, and that might be an issue for keeping it clean enough for food production.

2) Careful with glues, in case there is any issue with toxic gunk or tastes getting into your cheese. I'm not sure what sort of glue is used for pizza peels, but maybe that would helpful to know(?)

Many woodworkers consider all finishes to be food safe after fully cured, but I'm not entirely in that camp. When I make bowls intended to be used for food, I use Tried & True Original -- polymerized linseed oil and beeswax, with no solvents, driers or anything else. Not very tasty, but you could eat it right out of the can without poisoning yourself.
 
I agree. Here's the link: http://richsoil.com/email
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