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General Category => General Scroll Saw Talk => Topic started by: D-Tone on June 08, 2018, 10:15:18 pm
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Hello Everyone, Hoping you could help me with some advice on the best wood to use for wooden cooking utensils. I recently made a batch of wooden spatulas out of hard maple and gave them a couple of cotes of mineral oil. The first one I used and washed seemed to soften up a bit. Is there a better wood and/or finish to use for this purpose. Thanks - D-Tone
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A fellow woodsy guy gave us a spatula made from butternut we use it for making porridge about 3 times a week. There is no finish at all and it has survived for many years, although it is discoloured from the blueberries that go into the porridge and the scraper part is a little tattered it still has years of use in it. We don't put it in the dishwasher nor soak for long periods , but rinse it off and let it dry.
I did read that a superior finish for wood utensils is a 3 or 4 day soak in watco oil then let hang for 3 months as that long of soak will need a long time to air out and off gas will make hard wood kitchen spoons preserve them under any conditions.
I have made strip type cutting boards from maple, walnut and basswood, used a mineral type oil or watco oil, applying several coats. with varying results but eventually warping, separating or cracking will happen under rough usage. Maybe watco oil is a mineral as I think from nuts of some kind.
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Thanks Norm - I have some butternut that was given to me some time ago. I'm going to make some spoons to go along with the spatulas and I give the butternut a try.
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I use plane and find its fine or I use native wood if I have suitable scraps, I do not oil them as it washes out