Now that I know that oad was a mistake (altho
it looks great). I need to find some alternative
wood that will not stain my really old nonstainless
knives. I can no longer find maple nearby (nor
anything more exotic), and ordering what little I
need over the net becomes relatively expensive after
shipping is added.
I can get poplar, fir, spruce (and of course red oak).
I'm asuming the pine is too soft and splintery and
knotty and pitchy.
What about some of whatever the non-knotty 5/4 lumber
is being sold by the local home store?
What about the poplar. hasn't much grain but all I want
is a knife block after all.
It's only knotty and pitchy if you use the knotty and pitchy parts <grin>.
Seriously, one aspect of lumber grading is the percentage of the board that
is defect-free. Low grade lumber has more knots and pitch pockets and the
like than higher grade, so a higher percentage of a lot of high-grade
lumber will be considered "usable".
Poplar should be fine. Pine as well, just pick your pieces carefully.
You might want to take a look at <http://www.woodworkerssource.net --they
have 20 board foot "project packs" and 8 square foot (S4S to whatever
thickness you like) "craft packs" that are ideal for small jobs for a flat
price including shipping. They'll deliver 20 board feet of hard maple to
my doorstep for less than I would pay at the Borg, and they stock a very
wide range of lumbers including a bewildering array of exotics.
Reply to jclarke at ae tee tee global dot net
Maple, ash, paulownia, lime (linden, basswood), hornbeam, magnolia. If
you're going to do this, do it right.
Maybe white oak around the outside (lots of people with A&C kitchens),
but I wouldn't use it for the part that the blade might rest against.
I don't know red oak - is it any different to white, in terms of
tannin problems with steel ?
I make kitchen knife blocks from ash, because it's locally grown and I
have lots of it. I also make furniture for Japanese cutlery and
swords, where wood choice gets pretty fussy when the piece is worth
mongo-thousands and just polishing it is a couple of grand. I should
be importing "the right timber" (for tradition, as much as anything),
but I'm actually using lime.
No. Really, really no.
Try asking in rec.knives too
Not on your list, but beech is a good choice. I made my first one
"remodelling" a coomercial one I had bought adding some offcuts, then
another one out of coutertop cut-outs (from sink and hob), then more
using cutting boards, Ikea kitchen tops and offcuts lying around the
Thanks CW. I can get poplar pretty easily here.
BTW - I sprayed sealant inside the knife slots that hold the
non-stainless blades and have had no more staining from
the red oak. Maybe just a matter of thorough drying?
Altho the "emergency" seems to have ended, I'll look for some
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