Thread: Bloodwood

Just like any other Eucalypt to me except more sap veins that need to be cast with epoxy.

Thanks for the reply.I am not keen on filling with epoxy i would just like to leave the the natural features as they are.I was interested as to why it was rated for round timber and not slabs.This is all new to me so much to learn.

cheers.....Roy

Being in a kitchen, above a hotplate, may not be the best if the slab has cracks, checks etc.

Cooking oils can get into a lot of places and become rancid very quickly.

Used extensively for fencing material in years gone by as it is durable in and out of the ground
Can't see a problem using it as a shelf in the kitchen though
Maybe a few coats of Danish oil to bring out the colour
Very much an under rated timber is Bloodwood...can be quite figured at times too!
Enjoy...MM

[QUOTE=cava;2045522]Being in a kitchen, above a hotplate, may not be the best if the slab has cracks, checks etc.

Cooking oils can get into a lot of places and become rancid very quickly.[/QUOTE

Cava we have a downdraft as opposed to a rangehood so no smells or steam go up all sucked down and outside.German technology is wunderbar.

Originally Posted by MAPLEMAN

Used extensively for fencing material in years gone by as it is durable in and out of the ground
Can't see a problem using it as a shelf in the kitchen though
Maybe a few coats of Danish oil to bring out the colour
Very much an under rated timber is Bloodwood...can be quite figured at times too!
Enjoy...MM

Thankyou Mapleman it looked very nice and was very tempting to buy.When i read about it I wasn't so sure.Looks like a trip back up to Sydney could be on the cards.There's a couple of pieces of pink bloodwood for sale on ebay that are 9 mtrs long but you would need to rob a bank to pay for them

cheers.....Roy

[QUOTE=royflatmate;2045570]

Originally Posted by cava

Being in a kitchen, above a hotplate, may not be the best if the slab has cracks, checks etc.

Cooking oils can get into a lot of places and become rancid very quickly.[/QUOTE

Cava we have a downdraft as opposed to a rangehood so no smells or steam go up all sucked down and outside.German technology is wunderbar.

I wrote the industry standard for testing domestic rangehoods back in the 1980's, and also did work on down draught systems then, and would be very surprised if steam/cooking oils did not affect fittings above a cooktop. Just my 2 cents worth.