I started making a mortar and pestle out of basswood, but I'm hesitant about whether it's a good choice. I'm fairly new to woodwork and I've been wondering if it will be usable after applying food-safe oil. Should I keep going with the basswood, or would it be better to switch to a bowl for dry goods instead?
2 Answers
Using basswood for a mortar and pestle isn't the best idea. It's pretty soft, so it can get gouged easily, especially when grinding harder stuff like seeds or salt.
Basswood is okay for soft ingredients like fresh herbs, but you’ll notice marks when using it for tougher items. If you’re serious about using it for crushing, I’d recommend switching to a more robust wood like oak or hard maple for better durability.
Thanks for the advice! I mostly want it for fresh herbs, so maybe I’ll finish this as practice and try a harder wood next time.
I agree! While basswood is generally food-safe, its softness really limits what you can grind. You might want to consider harder woods like maple or beech instead.