Does anyone make carvings?

[cutlerylover]

May I respectfully suggest that a hard wood (close grain) might be better?
'In the old days' sycamore (Acer pseudoplatanus) was used because it didn't taint the food,
and also didn't hold the food colour i.e. stir a curry with it and it stayed white(ish),
unlike say beech - which turned the colour of the food.
My background is in countryside conservation (natural environment),
and this is what I was taught, (and experienced for a few decades).
Also the wood is easier to carve green that when a dry piece, as the door molding must have been.
You knew that anyway, but some others might not have.

Thanks for the info...I have been just messing around with what I have on hand, but I plan to get some basswood soon, and start to forage for god wood to work with when spring comes...And to answer anyones thoguths, yes, both peices of wood was very hard to work with and bone dry! So hopefully I will have better luck with the proper wood when the time comes...