As others have mentioned - pecan too porous, walnut has a taste of its own,
though I wouldn't worry too much about it. I make and sell a few hundred
pieces out of cherry every year. Easy to work with, handsome, and the
heartwood resists mildew even if left immersed accidentally. Maple has a
tendency toward black mildew if left immersed, but if you oil the daylights
out of it - two or more of walnut oil my recommendation, it will stand up to
casual water and stains reasonably well. Since I carve my stuff more than
turn, I don't use beech. Crumbly, only the heartwood seems to resist stain,
and there just isn't that much in proportion in our American stuff.

One other which I recommend for durability and grunge shedding is tamarack,
which is so loaded with resin that a quick set in the micro is all you
need - no oil. Pain in the rump to carve, because fifteen careful minutes
can go to waste as you sand into a pitch pocket. Frustrating.

"Doug Miller" wrote in message
m...
In article m, "Creamy
Goodness" creamy at agbgaming dot com wrote:
I'm going to be turning some kitchen utensils for Christmas presents and
was
wondering what makes good and durable wood for this. I've thought of
pecan
or walnut but was also wanting a few other types.

Beech or sugar maple.