[Woodcarver] Wood to carve spoons for cooking

[Sam]

I will agree with Dick on this one. Some people can't stand
Walnut but I honestly don't know if a walnut spoon would cause
trouble. Walnut wood is quite toxic in itself so I would be
hesitant to use it in a spoon which is used with food. Oak is so
porous and has acids in it so I would not recommend it unless it
is for display purposes.

Maple is very hard and will stand up to use. I
would think Basswood to be too soft to hold up.  Apple, pear
or peach would likely be good, if available.

If the spoon is for use in your own family and allergies is not a
concern, then any lumber from nut trees might be OK.

--
Have a nice day,                   Mail To:  sammtn at aeneas.net          
Sam
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>>     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