Cool beans on that.Robson Valley wrote: I was carving the spoons and forks a dozen at a time.
Preheat your oven to 325F. You need cake racks over a big sheet pan.
This finishing technique takes advantage of Charles Law of gas physics.
Namely, that hot gases expand and cooling gases contract.
Slather the woods with the veg oil of your choice. Slop it on, lay them on the rack over the sheet to catch the drips.
Into the oven for no more than 3 minutes and 30 seconds by the clock.
4 minutes and they begin to cook like french fries.
Take them out, let them cool.
In the oven, the outer wood air was heated and expanded.
I expect that you will see bubbles on the oil.
Out of the oven, the remaining wood air contracts and sucks the oil down into the wood.
1. Unless you reheat the wood to 350F, the oil won't move.
2. It can't go rancid because the oil _replaced_ the air/oxygen.
3. You can't wash it off.
4. It won't come out in boiling water/soup.
5. Soup juice can't get into the wood to decompose and go black like the bottom of your compost bin.
I will look for a suitable length of wood to carve a sturdy spatula.
I can do that while watching the shooting line.
All I have now is spruce or some kind of maple.
No birch in my neck of the woods. We do have an excellent,
woodcarvers supply but it is completely across the city from me.
Forty five minutes in the car with no traffic. I am afraid it is just too,
much by bicycle. The shop has wood you pay for by the pound.
They also used to have excellent,absolutely straight grained Ash.
Perfect for making bows. They used to let you look through the,
stacked lumber and pick what you want. I guess too many sloths,
didn't tidy up after they sorted through the wood.
Tonite it is left over soup and dumplings.
Just no get up and go to cook.
I did make a small loaf of bread for brunch.
It was great with P.B. and J.