By the by, would it be improper to note that I have all of these woods available? I harvest everything responsibly and am PDC certified! -Jesse
There is only a few woods that I recommend for making wooden utensils. My number 1 choice is Osage Orange. Here is the only site on the internet that uses Osage Orange to make their wooden utensils. www.theosagetree.com There are soooooo many reasons why Osage is the best. It would take a book to explain all the reasons. You can contact the website above and they can give you the reasons why, but a couple of the reasons are; 1.) Very hard. 2.) Non-porous. 3.) High heat resistant. 4.) Will never fuzz up, no matter how long it is soaked in water. 5.) will not soak up any food odor into the wood. 6.) almost impossible to wear out.
I ran across a guy in N. Alabama who makes salad bowls and "dough bowls" (for raising bread) from Osage orange wood. The utensils were beautiful but osage orange tends to split so he uses filler of epoxy and osage orange sawdust. Im not sure how safe that is.
I didn't see any spoons made from osage orange. It is a beautiful red wood. It is sometimes inlaid with magnolia (Magnolia grandiflora) which is a white wood. Ive been seen a magnolia/osage chess board -- the squares were inlaid in walnut.
Maple has natural bacteria killing properties, that's why cutting boards are made from it.
waddya mean bout cherry wood >/.>? (sorry must have been looking out the window)
paul wheaton wrote:A friend of mine and I watched "Alone in the wilderness" last night and got jazzed about the idea of converting some of our local wood into useful stuff. So we thought the first thing to do would be to make wooden spoons from green wood and then dry it.
So which sort of wood to use?
Googling comes back to say cherry is the best. What? A week ago we learned that every part of a cherry tree is toxic except for the actual fruit. It seems that cherry would be a really bad choice.
More googling ... cherry, cherry and cherry.
So confused ....
I would guess apple or alder or maple would be the best.
Anybody know about wood varieties for use with food?
Joe Skeletor wrote:I think this show was mentioned before on the message board, but here's an episode about carving spoons. Free to watch -
The Woodwrights shop - Carving Swedish Spoons with Peter Follansnbee
They make some spoons and talk about different types of wood. Good info for beginners!
Ken Peavey wrote:Allowing the wood to dry before working it will save you the heartache of seeing your spoon crack after you've made it.
I will open the floodgates of his own worst nightmare! All in a tiny ad:
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