Draken
Member
Is canarywood a good choice for a pepper mill, or will I need to seal the inside of it?
Canarywood for peppermill?
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ed4copies
Local Chapter Manager
Since my opinion was not authoritative, I was going to let someone else answer (NO, Cav, I don't type EVERY time I think of something).
But, since there are no takers, I think "sealing" the inside of peppermills is ALWAYS a good precaution - but probably VERY RARELY needed. After drilling the hole, dip it in deft and put aside for a week. Encourage air flow with a fan if possible. MUST this be done, probably NOT, but you have nothing to LOSE by doing it!
FWIW
Ed
But, since there are no takers, I think "sealing" the inside of peppermills is ALWAYS a good precaution - but probably VERY RARELY needed. After drilling the hole, dip it in deft and put aside for a week. Encourage air flow with a fan if possible. MUST this be done, probably NOT, but you have nothing to LOSE by doing it!
FWIW
Ed
woodwish
Member
When I make mills out of any wood I also follow Ed method and seal the inside, giving plenty of time for the finish to cure. If I can still smell the finish on the inside I let is set until I can't. I don't know that it is necessary but I don't know of any wood that would benefit the taste of the pepper so why not seal it to be safe?
exoticwo
Member
James,
Canarywood is a good choice. The wood has a good grain, not too open, turns easily and takes a good finish. You could laminate that with some Bloodwood strips and the results would be quite striking.
As for sealing the inside, I don't think any of the wooden ones from the store are finished, just a thought.
Canarywood is a good choice. The wood has a good grain, not too open, turns easily and takes a good finish. You could laminate that with some Bloodwood strips and the results would be quite striking.
As for sealing the inside, I don't think any of the wooden ones from the store are finished, just a thought.
Draken
Member
Thanks for the input everyone. This one is my first, so it will be a work in progress for a while. Finally got it turned to a cylinder, now I need to start drilling some holes.
bjackman
Member
Hmmmm, James, I have always drilled my mills before turning. Maybe we're making different styles of pepper mills.
Darley
Member
James if you got some spare blanks I would be interested, do you want swap??
Some personal opinions on pepper grinders and similar things that may not be shared by anybody.
I always wonder why anyone would want to make anything that is used for food or table service from a wood that is not traditionally used for food service. Maple, cherry, Walnut, Beech, Birch, White Oak, and a few others come to mind as acceptable species. Save the exotics for the artistic uses.
While the exotics may look nice and have different colors, they will always cause the questions to be asked if we are selling it. We have already lost the sale every time we have to explain what we have done to the wood to make it safe to use.
If we insist on using the exotic species for any food service, we should give them away as gifts. That way the receiver can decide if it will be used or not. Don't be surprized if it becomes a piece of kitchen-art that is never used, or on their table at the next garage sale.
The pepper grinder should be bare wood on the inside. The problem with any finish on the inside is that it will wear or flake off, and those shiny specs among the pepper don't look very appetizing.
If we still insist on using a finish on the inside, give it 3 to 6 months to make sure that all of the solvents and thinners have evaporated. Pepper kernels that have absorbed the aroma of lacquer thinner are not very appetizing either.
I always wonder why anyone would want to make anything that is used for food or table service from a wood that is not traditionally used for food service. Maple, cherry, Walnut, Beech, Birch, White Oak, and a few others come to mind as acceptable species. Save the exotics for the artistic uses.
While the exotics may look nice and have different colors, they will always cause the questions to be asked if we are selling it. We have already lost the sale every time we have to explain what we have done to the wood to make it safe to use.
If we insist on using the exotic species for any food service, we should give them away as gifts. That way the receiver can decide if it will be used or not. Don't be surprized if it becomes a piece of kitchen-art that is never used, or on their table at the next garage sale.
The pepper grinder should be bare wood on the inside. The problem with any finish on the inside is that it will wear or flake off, and those shiny specs among the pepper don't look very appetizing.
If we still insist on using a finish on the inside, give it 3 to 6 months to make sure that all of the solvents and thinners have evaporated. Pepper kernels that have absorbed the aroma of lacquer thinner are not very appetizing either.
ed4copies
Local Chapter Manager
Russ,
Please take this as "debate", not "argument".
What makes walnut any safer than zebrawood? They are both plentiful in their native countries. Every wood species is native to SOMEONE. In many cultures, the export of wood COULD be a great source of revenue - kinda like we buy oil from many sources, but it all makes gasoline and heating oil.
My "point", if there is one, is that wood is wood. Some is more toxic, yes, but walnut is considered toxic by some standards, yet we make LOTS of table products from IT.
Honestly, I am not an expert, but I am always amused when the subject of wood peppermills changing the taste of PEPPER is introduced. Dried out wood, suitable for turning is extremely unlikely (IMO) to effect a pungent spice! MAYBE cocobolo could effect the taste of some subtle spices, if stored long enough, but PEPPER???????
Regarding the pieces (of deft) falling off - I would certainly bow to your opinion as I know you are better informed on wood finishing. I have, however, been continually using a peppermill I made nearly a decade ago. If I have ingested any deft, it would have been ground to tiny pieces and it must have been overcome by the pepper, or the salad I put the pepper on, as I don't have a recollection of "deft taste".
I welcome your further input, particularly as it might apply to the zebrawoods (and canarywoods) of the world, they do make attractive and saleable peppermills!
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Please take this as "debate", not "argument".
What makes walnut any safer than zebrawood? They are both plentiful in their native countries. Every wood species is native to SOMEONE. In many cultures, the export of wood COULD be a great source of revenue - kinda like we buy oil from many sources, but it all makes gasoline and heating oil.
My "point", if there is one, is that wood is wood. Some is more toxic, yes, but walnut is considered toxic by some standards, yet we make LOTS of table products from IT.
Honestly, I am not an expert, but I am always amused when the subject of wood peppermills changing the taste of PEPPER is introduced. Dried out wood, suitable for turning is extremely unlikely (IMO) to effect a pungent spice! MAYBE cocobolo could effect the taste of some subtle spices, if stored long enough, but PEPPER???????
Regarding the pieces (of deft) falling off - I would certainly bow to your opinion as I know you are better informed on wood finishing. I have, however, been continually using a peppermill I made nearly a decade ago. If I have ingested any deft, it would have been ground to tiny pieces and it must have been overcome by the pepper, or the salad I put the pepper on, as I don't have a recollection of "deft taste".
I welcome your further input, particularly as it might apply to the zebrawoods (and canarywoods) of the world, they do make attractive and saleable peppermills!![
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thetalbott4
Member
I've never finished the inside of any of my mills and have not had a problem with any of them (50+). My wife has allergies to all kinds of stuff and she uses several mills on a regular basis. Make sure the wood is completely dry, other than that, no worries. If it is dry the taste issue goes away also as there is no moisture to absorb into the pepper. The only exceptions to the flavor issue may be camphor (strong odor when dry) and something like cedar that is also pungent. Hopefully anyone with a serious wood allergy would know already and stay away.
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