Elm for food use

Elm is safe - though if you notice any off smells when working it, you'll "taste" them when using the items.

As to finish, I only use a mineral oil, walnut oil or cooking oil on my kitchen items, bowls included. If the implements are used often, there is little if any chance for the food oils to go rancid. I also scrub them with Scotch-brites in hot soapy water and re-oil when I feel like it. They don't look anywhere near pristine by now, but they are used and that's the whole idea.

A couple weeks ago, had dinner with Soren Burger. He mentioned using his wood bowls for all sorts of food items other than salad and dry goods. One of his examples was to use them for spaghetti - keeps the food hotter than any glass, pottery, metal or plastic. Hot, soapy water with a scrubber for cleanup.

In my/our kitchen we have Big Leaf Maple, Black Walnut, Am. Elm and Cherry utensils and bowls. Off the top of my head, the only domestic woods I'd shy away from are Cascara and Yew though there may be a few others.

warning you to remove any and all rings from your fingers. Called degloving, extended hardware can grab your ring and rip it off your finger. A pic for the strong of stomach:

finished smoothness.

Doesn't sound very appetizing to me, have a steak instead.

B.

I have used English Elm, quite rare now, and its variation in grain makes it excellent for turning and for culinary use , you may need to use several layers of sanding sealer as its an open grain wood but it finishes very well if you use "turners stick" carnuaba wax and high speed friction buff, this is ideal for the outer surface, the food contact areas would be best finished with Lemon Oil ,several coats as this imparts a pleasant odour and also has natural antibacterial properties.

Best wishes Foxwood