Join Date: Jan 2011
Location: Sometimes in Oregon, sometimes in California, sometimes in Ursa Major
Thanks, MikeS. I'll figure some other use for the yew. It's really not very hard, anyway, so I'm not really sure what I'll do with it. I got a 2" slab from the center of a full tree trunk and thought it was a good deal ($10 for a 5' long piece, tapering from about 16" down to 12") but I've just been dragging it around with me for the last 8 years...
The olive is still in growing trees, but I am planning to do some major limbing next fall and can't bear to waste the wood. Maybe I'll just make cutting boards from it. My wife's favorite cheese board is a 1-1/2" thick slab of olive with natural edges and a handle band-sawn into one end.
So what about eucalyptus? Is it food safe? (Maybe I should have started a new "food safe woods" thread?)