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  1. 17th March 2018, 06:54 PM #1
    Kidbee
    Kidbee is offline SENIOR MEMBER
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    Default Timber for Chef's Spoon

    Have a chef friend and I am making him a large (600mm) stirring spoon.

    The species in my timber collection are ti-tree, hoop pine, tallowwood, blue gum, grey gum bloodwood, gidgee, Callistemon and blackwood. Nearly all came from Mapleman.

    Any spoon makers out there who may have an opinion on the most suitable species and why?

    The ti-tree is Melaleuca quinquenervia and it grows at the edge of swamps. Maybe it is a contender.
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  3. 17th March 2018, 07:42 PM #2
    BobL
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    Ti tree would be my choice - it's inherent aseptic properties are excellent.
    I make salad servers out of Ti tree and they come up a treat.

    My fave wood for spoons is Olive this one is ~450 mm long
    BigSpoon.jpg
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  4. 18th March 2018, 03:20 PM #3
    Brosh
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    IMG_5149.jpg right handed Beech - but I have made them out of e. Punctata if that is the Grey Gum you have.. looked the goods - sorry no pic

    I'd experiment - and funny, they seem easier with practise - and look better- who would have thought that.

    Brosh
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  5. 20th March 2018, 11:21 AM #4
    rustynail
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    Default

    Traditionally - Kauri.
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  6. 20th March 2018, 11:39 AM #5
    Robson Valley
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    Fruit or nut woods are popular here. The better species have very small vessels (aka pores) and respond well to
    oven-baked oil finishes which cannot be washed off.
    I'd look for the heart woods of plum, cherry, apple, peach, pear, etc.

    Thank goodness, you going to make the paddle big enough to be useful. From the bottom of my foodie heart in my stock pot.
    Just about impossible to find any commercial spoons like that, all across N. America.
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