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Woodturning (rec.crafts.woodturning) To discuss tools, techniques, styles, materials, shows and competitions, education and educational materials related to woodturning. All skill levels are welcome, from art turners to production turners, beginners to masters. |
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Need Wood Recommendation
SWMBO wants be to turn her a salt container for the kitchen. It will hold
lose salt crystals used in cooking. Are there any woods that are better than others for keeping moisture out? The piece will be mostly utilitarian, but that doesn't mean that it has to be ugly. Any good suggestions would be appreciated. Thanks, Bernie |
#2
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"Bernie Hunt" wrote in message ... SWMBO wants be to turn her a salt container for the kitchen. It will hold lose salt crystals used in cooking. Are there any woods that are better than others for keeping moisture out? The piece will be mostly utilitarian, but that doesn't mean that it has to be ugly. Any good suggestions would be appreciated. Most salt cellars have holes in them, so all woods will be equal, I should think. What she likes or you have, or both. |
#3
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Bernie Hunt wrote:
SWMBO wants be to turn her a salt container for the kitchen. It will hold lose salt crystals used in cooking. Are there any woods that are better than others for keeping moisture out? The piece will be mostly utilitarian, but that doesn't mean that it has to be ugly. Any good suggestions would be appreciated. Thanks, Bernie Have a look at these inserts. A bit of rice in the salt keeps it flowing... http://www.leevalley.com/hardware/pa...16&cat=3,48759 The any wood you like should be usable... ---- Will http://woodwork.pmccl.com -- Will Occasional Techno-geek |
#4
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On Mon, 29 Aug 2005 02:58:33 -0400, "Bernie Hunt"
wrote: SWMBO wants be to turn her a salt container for the kitchen. It will hold lose salt crystals used in cooking. Are there any woods that are better than others for keeping moisture out? The piece will be mostly utilitarian, but that doesn't mean that it has to be ugly. Any good suggestions would be appreciated. Bernie, Not sure of the wisdom of putting it in a wooden container. I keep mine in a small glass bowl with an airtight, plastic lid and even at that it starts to get cakey in humid weather. I would bet that loose salt kept in a container of pretty much any wood might be prone to solidify in humid weather. -- Chuck *#:^) chaz3913(AT)yahoo(DOT)com Anti-spam sig: please remove "NO SPAM" from e-mail address to reply. September 11, 2001 - Never Forget ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups ----= East and West-Coast Server Farms - Total Privacy via Encryption =---- |
#5
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"Bernie Hunt" wrote in message ... SWMBO wants be to turn her a salt container for the kitchen. It will hold lose salt crystals used in cooking. Are there any woods that are better than others for keeping moisture out? The piece will be mostly utilitarian, but that doesn't mean that it has to be ugly. Any good suggestions would be appreciated. I would stick to hard woods, like maple, ash, beech or maybe one or other variety of wood that carry leaves. These woods do not normally set too much taste on the foodcontents (does salt take flavor from wood?). In any case, stay away from soft woods like fir, pine or other kinds of wood that carry needles. These are normally full of resins and all kinds of oils that will flavor most kinds of foodstuffs in an unwanted way. Birch is my best tip for nonflavoring wood. Bjarte |
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Hi Chuck I'm with you on that Chuck, we had a set of pepper and salt shakers, they where made from beech wood and lacquered, turned and carved in a piggy shape, looked good but lasted less than a year before the lacquer from the salt shaker disintegrated and the wood began to show black stain on the outside, also the shaker kept plugging up as the salt would get damp en so the salt and rice had to be replaced often, we kept them that long for their looks, they where cute. Have fun and take care Leo Van Der Loo Chuck wrote: Bernie, Not sure of the wisdom of putting it in a wooden container. I keep mine in a small glass bowl with an airtight, plastic lid and even at that it starts to get cakey in humid weather. I would bet that loose salt kept in a container of pretty much any wood might be prone to solidify in humid weather. |
#7
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I would agree that salt absorbs moisture, its in its nature to do so.
I'm amazed that here on the west coast, or wet coast as many call it, salt does not seem to cake even at high humidity levels. Even so, I would think that salt would cause some instabilty in whatever wood you choose. I'd go for an insert of some description to keep the salt from being in direct contact with the wood. Or, you could seal the inside with epoxy, use a water-thin variety and make sure that it is well sealed then you effectively have a plastic insert in the shaker. John |
#8
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I would be sure to use a food safe wood. The best that comes to mind for
'treen' (turnings for the kitchen) is rock maple (aka hard or eastern maple) , how about a nice bit of fiddleback or quilted rock maple?.........(beech is a good choice as well) on a more serious note, I would avoid woods iwth a lot of extractives, such as black walnut, cocobolo etc. radio_ranch "it's a scientific lifestyle" "Bernie Hunt" wrote in message ... SWMBO wants be to turn her a salt container for the kitchen. It will hold lose salt crystals used in cooking. Are there any woods that are better than others for keeping moisture out? The piece will be mostly utilitarian, but that doesn't mean that it has to be ugly. Any good suggestions would be appreciated. Thanks, Bernie |
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"john" wrote in message oups.com... I would agree that salt absorbs moisture, its in its nature to do so. I'm amazed that here on the west coast, or wet coast as many call it, salt does not seem to cake even at high humidity levels. Even so, I would think that salt would cause some instabilty in whatever wood you choose. I'd go for an insert of some description to keep the salt from being in direct contact with the wood. Or, you could seal the inside with epoxy, use a water-thin variety and make sure that it is well sealed then you effectively have a plastic insert in the shaker. Salt in Europe is often kept in wooden containers on the table rather than in "shakers," and is dispensed with a spoon, usually of wood. Impurities in the form of calcium chloride used to make some salt highly hygroscopic, but the modern table stuff has little or none, and some silicate added so that "when it rains, it pours." Wood is hygroscopic, as is sugar, and for the same reason. Hygroscopicity of NaCl would not figure prominently in my choice of container. Comes in wood, after all, though both are highly processed. |
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Hi George
When was the last time you were in Europe, and where ?? I only was borne and raised there, (Still make yearly or more frequent visits) and traveled and visited in the NW of Europe, like France , Belgium, Holland, Germany, Austria, Hungary and Italy, I don't remember wooden salt containers on tables. Over here in Canada they spread salt on some parts of the gravel roads, to keep the dust down, seems to keeps the road damp. Have fun and take care Leo Van Der Loo George wrote: "john" wrote in message oups.com... I would agree that salt absorbs moisture, its in its nature to do so. I'm amazed that here on the west coast, or wet coast as many call it, salt does not seem to cake even at high humidity levels. Even so, I would think that salt would cause some instabilty in whatever wood you choose. I'd go for an insert of some description to keep the salt from being in direct contact with the wood. Or, you could seal the inside with epoxy, use a water-thin variety and make sure that it is well sealed then you effectively have a plastic insert in the shaker. Salt in Europe is often kept in wooden containers on the table rather than in "shakers," and is dispensed with a spoon, usually of wood. Impurities in the form of calcium chloride used to make some salt highly hygroscopic, but the modern table stuff has little or none, and some silicate added so that "when it rains, it pours." Wood is hygroscopic, as is sugar, and for the same reason. Hygroscopicity of NaCl would not figure prominently in my choice of container. Comes in wood, after all, though both are highly processed. |
#11
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In article , Leo Van Der Loo
wrote: Over here in Canada they spread salt on some parts of the gravel roads, to keep the dust down, seems to keeps the road damp. Live in southern Ontario, eh? -- Life. Nature's way of keeping meat fresh. -- Dr. Who |
#12
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Hi Dave
Yes, in London Ontario, thats the deep south of Canada, Ha !! Have fun and take care Leo Van Der Loo Dave Balderstone wrote: In article , Leo Van Der Loo wrote: Over here in Canada they spread salt on some parts of the gravel roads, to keep the dust down, seems to keeps the road damp. Live in southern Ontario, eh? |
#13
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Leo Van Der Loo wrote:
Hi George =20 When was the last time you were in Europe, and where ?? =20 I only was borne and raised there, (Still make yearly or more frequent = visits) and traveled and visited in the NW of Europe, like France ,=20 Belgium, Holland, Germany, Austria, Hungary and Italy, I don't remember= =20 wooden salt containers on tables. =20 Over here in Canada they spread salt on some parts of the gravel roads,= =20 to keep the dust down, seems to keeps the road damp. =20 Have fun and take care Leo Van Der Loo It certainly is a custom in some parts of Mexico... A bowl of salt on the table -- good for dipping the jalepenos... George wrote: =20 Salt in Europe is often kept in wooden containers on the table rather = than in "shakers," and is dispensed with a spoon, usually of wood. =20 Impurities in the form of calcium chloride used to make some salt=20 highly hygroscopic, but the modern table stuff has little or none, and= =20 some silicate added so that "when it rains, it pours." =20 --=20 Will R. Jewel Boxes and Wood Art http://woodwork.pmccl.com The power of accurate observation is commonly called cynicism by those=20 who have not got it.=94 George Bernard Shaw |
#14
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In article ,
Leo Van Der Loo wrote: Hi Dave Yes, in London Ontario, thats the deep south of Canada, Ha !! Have fun and take care Leo Van Der Loo Dave Balderstone wrote: In article , Leo Van Der Loo wrote: Over here in Canada they spread salt on some parts of the gravel roads, to keep the dust down, seems to keeps the road damp. Live in southern Ontario, eh? Leo it is not salt they use to keep the dust down it is I think calcamite? or calcite? no doubt a chemist in the group will correct me. They do use salt in the winter to melt ice and generally destroy the roads and bridges and rust out our vehicles. Also to keep the dust down it used to be common to spray old transformer oil (pcbs) on rural roads. But I'm told in this environmental age that doesn't happen anymore! -- Remove no & spam to email meet me at: http://peterhyde.bravehost.com/ |
#15
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Hi Peter
You mean calcium chloride ? I stand corrected, yes apparently, that is what is used, and not sodium chloride as I was told, it is also used in winter now apparently, prevents the problems that the rock salt use had on the Hi-way infrastructure, also still works at lower temperatures, it's used in liquid form. Peter Hyde wrote: Leo it is not salt they use to keep the dust down it is I think calcamite? or calcite? no doubt a chemist in the group will correct me. They do use salt in the winter to melt ice and generally destroy the roads and bridges and rust out our vehicles. Also to keep the dust down it used to be common to spray old transformer oil (pcbs) on rural roads. But I'm told in this environmental age that doesn't happen anymore! |
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In article ,
Leo Van Der Loo wrote: Hi Peter You mean calcium chloride ? I stand corrected, yes apparently, that is what is used, and not sodium chloride as I was told, it is also used in winter now apparently, prevents the problems that the rock salt use had on the Hi-way infrastructure, also still works at lower temperatures, it's used in liquid form. Hi Leo Yes calcium chloride is the real name, i was trying to remember what it was and came up with an approximation. Thanks. Around here (Welland) I'm afraid it is still very much salt and only salt that gets used as an ice melter. Something to do with bean counting I guess. I don't understand why us canadians can't learn to drive safely on snow covered roads. I drove across the St.Bernard pass in the Alps with no salt on the road and as far as i know most European countries only plough and then use a coarse sand/grit for traction. Yes you have to watch your speed but it sure seems to be far more environment friendly. Anyway we are now severely OT so enough of my ranting! -- Remove no & spam to email meet me at: http://peterhyde.bravehost.com/ |
#17
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"Leo Van Der Loo" wrote in message ... Hi George When was the last time you were in Europe, and where ?? What an insult. I don't challenge your bona fides. Nonetheless, Scandinavia, Baltic and Russia. |
#18
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"Leo Van Der Loo" wrote in message ... Hi Peter You mean calcium chloride ? I stand corrected, yes apparently, that is what is used, and not sodium chloride as I was told, it is also used in winter now apparently, prevents the problems that the rock salt use had on the Hi-way infrastructure, also still works at lower temperatures, it's used in liquid form. Of course, if you were not formulating an ad hominem, but reading my post which you quoted, you'd have noticed that it's CaCl that attracts water. |
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Hi George That's NOT an insult, I named the countries that I visited, as you can see there are a lot of countries I did not visit or stay in Europe, so that's why I asked, as someone else said it is common in Mexico to have salt in a wooden bowl on the table, also habits do change over time, so something that was done in the 40th or 50th might very well be out now, specially in the eastern part of Europe that have seen a big change in living conditionings and habits. No challenge, just like to know. Have fun and take care Leo Van Der Loo George wrote: "Leo Van Der Loo" wrote in message ... Hi George When was the last time you were in Europe, and where ?? What an insult. I don't challenge your bona fides. Nonetheless, Scandinavia, Baltic and Russia. |
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Hi George
The $1.-- words must have done it to me, yes you did put it in there, you know some of us that have a mother tong that is not English don't always pick up the hoyty toiyty words, and what is an ad hominem ?? even my spell checker doesn't know, G. Have fun and take care Leo Van Der Loo George wrote: "Leo Van Der Loo" wrote in message ... Hi Peter You mean calcium chloride ? I stand corrected, yes apparently, that is what is used, and not sodium chloride as I was told, it is also used in winter now apparently, prevents the problems that the rock salt use had on the Hi-way infrastructure, also still works at lower temperatures, it's used in liquid form. Of course, if you were not formulating an ad hominem, but reading my post which you quoted, you'd have noticed that it's CaCl that attracts water. |
#21
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On Thu, 01 Sep 2005 21:25:38 -0400, Leo Van Der Loo wrote:
Hi Peter You mean calcium chloride ? Calcium Chloride IS a salt just as Sodium Chloride is a salt. Both are a combination of a metal with chlorine. Not a chemist, but I bumped into this info somewhere along the way. Merriam-Webster agrees with me, calling it "a diliquescent salt CaCl(2) used in its anhydrous state as a white porous solid as a drying and dehumidifying agent and in a hydrated state to lay dust." (7th New Collegiate Edition) I will leave it to the reader to determine what is meant by 'diliquescent'. Bill |
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George George@least wrote:
: Salt in Europe is often kept in wooden containers on the table rather than : in "shakers," and is dispensed with a spoon, usually of wood. My grandparents did the same thing, although it was a metal bowl, and a very small metal spoon. Grandfather was first-generation (Irish), and grandmother was from a wealthy family in either Pittsberg or Baltimore. -- Andy Barss |
#23
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"Andrew Barss" wrote in message ... George George@least wrote: : Salt in Europe is often kept in wooden containers on the table rather than : in "shakers," and is dispensed with a spoon, usually of wood. My grandparents did the same thing, although it was a metal bowl, and a very small metal spoon. Grandfather was first-generation (Irish), and grandmother was from a wealthy family in either Pittsberg or Baltimore. Probably some deadly alloy to resist the salt. Pewter, perhaps? |
#24
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Andrew Barss wrote:
George George@least wrote: : Salt in Europe is often kept in wooden containers on the table rather than : in "shakers," and is dispensed with a spoon, usually of wood. My grandparents did the same thing, although it was a metal bowl, and a very small metal spoon. Grandfather was first-generation (Irish), and grandmother was from a wealthy family in either Pittsberg or Baltimore. My In-Laws did the same, but in a smass glass bowl - approx 1"diax1/2"h. They were both from Europe, Denmark and Ireland. mike |
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