[Woodcarver] Wood to carve spoons for cooking

[dick carter]

>From: Megargee at aol.com

l>

>

>     In her book "Carving Spoons," Shirley Adler recommends basswood, 

>cherry,

>maple, oak and walnut as being the best woods for use with food. Evergreens

>such as pine and cedar should not be used. The bowls should be carved 

>smooth,

>avoiding intricate details that can trap food particles. You also need to 

>use a

>nontoxic finish on utensils being used with food. She recommends a thin

>coating of mineral oil, noting that salad or cooking oils can become 

>rancid. There

>are also nontoxic products designed for finishing salad bowls that can be 

>used

>with spoons. After use, wooden spoons should be washed by hand with a mild

>dish soap in warm water and dried immediately with a soft cloth.

>        Ned Megargee in Havana, FL


Ned, read somewhere, that anyone allergic to nuts shouldn't use 
spoons/utinsils made out of
nut producing trees.
Any other thoughts on this?

Dick Carter
In the Manadnock area of NH
rhc511 at hotmail.com
Please check-out my stuff at:
http://www.picturetrail.com/cartersstuff

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