Pestle and Mortar

[henton49er]

Some advice needed, please.

My wife currently has a stone pestle and mortar (mortar being about 8" in diameter and 4" deep, pestle being just over 1" in diameter). She uses this for pounding (quite hard) whole spice seeds (cardamom, mustard, peppercorns, star anise etc) as well as bruising softer herbs and making spice pastes with added oils. Overall, both pestle and mortar take quite a bashing.

I would like to make a new one in wood (even with my limited turning skills (hammer) this does not seem too ambitious a project). The question is what is the best variety of wood to use and what would be an appropriate finish given the hard usage it will get.

Any advice would be very welcome.

Mike.

 

[hgb]

Some advice needed, please.

My wife currently has a stone pestle and mortar (mortar being about 8" in diameter and 4" deep, pestle being just over 1" in diameter). She uses this for pounding (quite hard) whole spice seeds (cardamom, mustard, peppercorns, star anise etc) as well as bruising softer herbs and making spice pastes with added oils. Overall, both pestle and mortar take quite a bashing.

I would like to make a new one in wood (even with my limited turning skills (hammer) this does not seem too ambitious a project). The question is what is the best variety of wood to use and what would be an appropriate finish given the hard usage it will get.

Any advice would be very welcome.

Mike.

Hi, Mike. I'd try LIGNUM HGB.

 

[Kalimna]

Olive wood would be my choice - it's fairly tough, looks the part and shouldnt need a finish either.
Bit expensive though.

Adam

 

[colin macdiarmid]

Hi I made mine out of cocobolo and olive wood the mortar is cocobolo see pics of it on my website also on the top corner of the webpage.
http://turnedwoodcraft.co.uk/Gallery4.aspx

 

[Jonzjob]

I've made them out of beech, but recomend that they are only used for the softer jobs/ We have a ceramic set, very thick and heavy and that is much better for the hard stuff!

 

[Bodrighy]

Beech or sycamore. Both lignum and olive are very oily woods and the oil can get into the things you are pounding, not recommended. I personally wouldn't use anything but beech, sycamore, hawthorn or blackthorn. Safe woods, hard and int he case of sycamore, also has anti bacterial properties. You can't be too careful with woods for food items.

Pete

 

[Jonzjob]

Olive is very popular over here and is a traditional choice. Been used for a very long time. I'm still waiting for a kind neighbour to give me a load!

 

[Mike Wingate]

I have just laminated one up in oak, 4 pieces horizontally, with an oak pestle.