[Woodcarver] Wood to carve spoons for cooking

[Megargee at aol.com]

    In her book "Carving Spoons," Shirley Adler recommends basswood, cherry, 
maple, oak and walnut as being the best woods for use with food. Evergreens 
such as pine and cedar should not be used. The bowls should be carved smooth, 
avoiding intricate details that can trap food particles. You also need to use a 
nontoxic finish on utensils being used with food. She recommends a thin 
coating of mineral oil, noting that salad or cooking oils can become rancid. There 
are also nontoxic products designed for finishing salad bowls that can be used 
with spoons. After use, wooden spoons should be washed by hand with a mild 
dish soap in warm water and dried immediately with a soft cloth.  
       Ned Megargee in Havana, FL
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