Wood Knife Again

blgoode

blgoode

Knifemaker / Craftsman / Service Provider
Joined
Oct 3, 2003
Messages
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Okay...some may remember that I made a wooden kitchen knife last year.. This knife is more of a serving knife and it wont scratch the non stick pans.

Well....I need to make 2 more and cant remember what wood I used. Does anyone have a suggestion on wood to use for food prep? I have some cherry (I think).

Also will a toung oil finish hold up?

Thanks in advance.
 
I'd want something as hard as possible that you can still seal up well. I don't know about cherry, I've had some peices that were harder then heck and others that were pretty soft and gummy :confused:
Can't you do a search for your old post and see what you went with before ?
 
Matt Shade said:
Can't you do a search for your old post and see what you went with before ?
Click to expand...
I tried but the old post isnt there??? I think I used walnut...
 
I would suggest trying to find some boards of Olive... its a nice dense food safe wood that is used a lot in kitchen spoons and such lately... very nice look if you can find some with some grain... I have used it for handles a few times and find I to be very easily finished and does NOT have a tendancy to shrink at all as far as I can see...

As far as finding a couple of boards I dont know where you could look, I have only found it in handle sized peices but they have to be getting it somewhere!

Alan Folts
 
Agree with Olive. Would suggest Osage Orange. Both can be found online in the right sizes.

I think you did use Walnut.


Basically, you want a wood that will seal up on its own without a finish. And I wouldn't use olive oil.....it will get gummy and rancid eventually. Use Mineral Oil.

Osage can be washed over and over again without the grain opening up each time.....
 
blgoode said:
Also will a toung oil finish hold up?

Thanks in advance.
Click to expand...

for food service
we did this a short time ago on Bowls right?

linseed oil (not boiled linseed) I believe...

Chuck B mentioned it,,, maybe he'll chime in correcting me :)

it should act like a varnish also
 
Hard maple or birch, I think all wooden spoons are from birch. There is an oil [mineral?] that is used for salad bowls etc and should be available from some of the woodworkers suppliers.
 
I know a couple of folks who do a little wood carving and whenever they make things that are gonna be used in food prep or serving they always finish with food grade walnut oil. You can get it at several carving supply places.

Chuck
 
Salad Bowl finish is mineral oil....IIRC...


The tighter the grain, the better....imho...


I made a spoon out of osage orange - works great....btw


(trying to end every sentence with an abbrev.......fwiw)


:rolleyes: :footinmou
 
Daniel Koster said:
Salad Bowl finish is mineral oil....IIRC...


The tighter the grain, the better....imho...


I made a spoon out of osage orange - works great....btw


(trying to end every sentence with an abbrev.......fwiw)


:rolleyes: :footinmou
Click to expand...

me too, BMA :D :footinmou :D RAOTFLMAO :D :D
 
I second Maple if you have to use wood but a year or so ago, I made one from Cow Bone. It worked well and held a pretty good edge.

My wife is still using it.
 
heck....if you're open to it....I stand by my original suggestion = use a piece of dymondwood. You can get a few that look like regular wood....oak, etc. It will be dishwasher proof too.
 
Thanks guys. This should be enough to go by. I have a piece of maple that I may use. Looking for free ;) stock. I'll find something.....
 
Behlens Salad Bowl finish is designed for safe use on bowls, plates, eating utensils etc. Its also super tough, it went a couple years of daily trips through the dishwasher before it got to looking bad on a few paring knives I re-handled for my mom.
 
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