OK... so "best" may be going overboard, but I'll be turning a pestle for a friend and am thinking through some options. First, this will see a LOT of use, both wet and dry (think grinding spices and mixing curries). Because it will be in contact with food, I need to avoid woods that are allergenic and those that are very porous. It seems like those and hardness are the three primary considerations here, with attractiveness being a distant fourth.
So far I'm thinking of lignum vitae, which will be plenty hard, but I don't know anything about using it in contact with food. Anyone have any suggestions based on previous experience? If there were a domestic wood (hornbeam?) that would be a good option, I'd prefer that, but anything would be on the table.
Thanks,
So far I'm thinking of lignum vitae, which will be plenty hard, but I don't know anything about using it in contact with food. Anyone have any suggestions based on previous experience? If there were a domestic wood (hornbeam?) that would be a good option, I'd prefer that, but anything would be on the table.
Thanks,