I've been trying to confirm a safe list of timbers for green turning/ utensil making for food use. I've come to the conclusion that it might be easier to list those that *aren't* suitable, so that any real baddies are clearly noted.
Any suggestions folks?
I was thinking more of the real nono ones rather than the, shouldn't use because of the open pore structures that trap bacteria, etc. ones, though I'd quite like to add to my list of ash, chestnut, elm and oak for those too.
Also, any interest in a days workshop on pole lathe turning/bodging in the West of Scotland? It'd be really cheap if there are a few of us, highly recommended bodger and a great teacher.
Toddy
Any suggestions folks?
I was thinking more of the real nono ones rather than the, shouldn't use because of the open pore structures that trap bacteria, etc. ones, though I'd quite like to add to my list of ash, chestnut, elm and oak for those too.
Also, any interest in a days workshop on pole lathe turning/bodging in the West of Scotland? It'd be really cheap if there are a few of us, highly recommended bodger and a great teacher.
Toddy