It is currently 28 Mar 2024, 10:05
Andyp wrote:I would have thought that LV was too oily and might impart that oil into the stuff being ground.
edit
Having said that a quick google finds hundreds of examples.
Tiresias wrote:Just trying to be helpful here.
This is what I use for making som dtam (other transliterations are available) and other Asian salads. It also works surprisingly well for any wet paste. There is a sort of lip or recurve on the brim that stops things escaping or slopping all over you. The depth helps a lot (I stuck a ruler in the picture to give some scale).
Woodbloke wrote:I’ve got a suitable bit of yew which is part turned, ready to be finished and I’m pretty sure I could find a bit of something hard n’nasty to use for a pestle. I’ve just got back from from ‘oop narth’ having nipped in today to see Trim for a brew so am fairly cream crackered after an epic drive down the M6, but I’ll take a pic of the yew blank tomorrow so you can cast the Mk1 eyeball over it - Rob
Woodbloke wrote:I’ve got a suitable bit of yew which is part turned, ready to be finished and I’m pretty sure I could find a bit of something hard n’nasty to use for a pestle. I’ve just got back from from ‘oop narth’ having nipped in today to see Trim for a brew so am fairly cream crackered after an epic drive down the M6, but I’ll take a pic of the yew blank tomorrow so you can cast the Mk1 eyeball over it - Rob
Rob that's really kind of you (as ever). But I was a bit tardy in replying to this thread and a kind member PM'd me to offer to make me one from beech which ticks all the boxs for me at least because the main limitation of my current one is size. We've gone for a 5"ish (ID/Depth) so I can really give it a mash about.
Now I'm far from a tall bloke but I do have curiously large hands...
(And, alas, the hairline).
So I'm hoping I'll find that more comfortable to use.
Many thanks again for your kind offer though and sorry for being a bit lapse in updating this thread.
As to Chas's cautionary note about the wisdom of using Yew in relation to toxicity with direct food contact I would guess that although I've read various differing accounts of how relevant that is when directly related just to seasoned uncut timber as here, I have to say, discretion is probably the better part of valour. Preparing food for others carries a certain raft of responsibility that errs to caution just in case.
Thanks all as always for your help and advice.
Woodbloke wrote:Chas is pretty much up to speed with this stuff so I’d go with his advice, but I seemed to have read somewhere that it’s only the berries that are toxic, not the wood,
Lurker wrote:Bob,
Most church graveyards have them, there is/ was a reason but I forget what.
The Victorian cemetery next door to us has lots including one that is just the other side of the fence, but at around 30 foot it’s only a baby compared with some.
Lurker wrote:Bob,
Most church graveyards have them, there is/ was a reason but I forget what.
The Victorian cemetery next door to us has lots including one that is just the other side of the fence, but at around 30 foot it’s only a baby compared with some.
Woodbloke wrote:.
Chas - thanks for the update on Yew; I’ll take a little more care with it now, but it doesn’t seem to upset my system unduly - Rob
Andyp wrote:Indeed.
So which woods were used to make them?
Return to Turning (Wood or any other material you fancy)
Users browsing this forum: No registered users and 11 guests