I'm trying to find information on which woods are safe to make kitchen utensils out of & which woods should be avoided. I tried google and didn't have very good luck. Any help would be greatly appreciated. TIA
When I started, I used maple. I figured any tree that we drink the sap from is probably safe for touching food with. I've also seen olivewood utensils on sale.
On one of the _Woodwright Shoppe_ episodes Roy visited with a spoonmaker who made spoons from a variety of woods including poison ivy vine.
Generally speaking, you probably should NOT use poison ivy vine, nor any of the woods with a reputation for toxicity or alergic reactions.
So, woods to avoid would be black walnut, most of the tropical exotics especially cocobola and rosewoods, redwood, cedars, etc. Probably most softwoods, being resinous, would at least tend to add some undesireable flavors to the food.
Woods that have been commonly used for kitchen utensiils include orchard woods like apple or pearwood, and also olive, maple, cottonwood, beech, birch, cherry.
Probably it would be best to avoid porous woods like red oak.
You forgot to mention Sassafras. It is the wood of choice for peels [pizza shovels]. Most fruit woods are acceptable. Olivewood is one of the best. Bugs
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