I have recently started making spoons and I want to make sure I don’t use any toxic wood. I’ve done some research but still have questions. I realize there isn’t necessarily a list of safe woods for spoons. But there are databases of woods that list their toxicity. Does anyone know if I can determine whether or not a wood is food safe by its description as an irritant, sensitizer, etc…?
Any info would be greatly appreciated! Thanks!
Replies
I don't think there is any good research to guide on this.
There are some highly toxic woods that are best avoided. In NZ, Kowhai (https://en.wikipedia.org/wiki/K%C5%8Dwhai) is commonly available green as they grow like weeds, but certainly not one to use for a spoon.
If you stick to woods you have seen used as spoons before you should be sweet. If you're not sure, just google the name of the tree and 'spoon' or 'toxic'
In truth the chances of coming to harm from anything that is safe to handle are very, very small.
Perhaps @ben strano might chip in on this one given his pre-lutherian interest in spoons?
The best source I have seen is https://www.wood-database.com/wood-finder/
Find the wood you are interested in, and it includes information on toxicity, as well as a lot of other information.
Fruitwoods like cherry, Apple, etc all make great spoon woods, and carve wonderfully. Fine grained woods like maple and birch are great. Open-pored woods like ash, oak, etc are safe, but don't make great spoons.
I am very new to the hobby - and looking into doing some spoons; however, I am worried as the original poster on what type of wood to use.
Has anyone used Poplar? I wanted to use Bamboo; however, the wife said no since she wants something more then Bamboo... I thought Bamboo would be the safest since it has natural antiseptic properties.
Poplar will work ok. Apple and Pear are a pleasure for green wood carving of spoons.
Bamboo would be the opposite of this. You would be doing more sharpening than carving.
Keep in mind, you're not actually eating your spoons. Stick with domestic hardwoods and you should be safe. I have heard from Seri Robinson, an expert on spalting, fungus, and wood safety, that the red pigment in boxelder has never been really tested, and she would advise against boxelder wood for food objects.
Like John said, I would stay away from open grained woods, but that's more for sanitary reasons. Food particles would get in the open pores, and I don't see how you'd ever really be able to get it clean.
Pear, Peach or Plum was going to be next choice since I have a supply. Thank you.
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