choice of wood

[Hobbyman2]

I want to turn down piece of stock to make a cabbage smasher to make sour kraut , my choice will be ash or oak or maybe beach, or even hickory any suggestions?

[thunderbirdbat]

I would not use oak because of the open grain. Open grained woods are frowned upon for food safe items.

[garys]

For use around food, I use only hard maple as it has a tight grain and isn't prone to losing slivers of wood. There are likely other woods available that do the job just as well, but they would be more difficult to obtain.
Some years ago I rebuilt an old sauerkraut cutter and used hard maple. The results were great.

[BigSky]

Beechwood!

[jsburger]

I totally agree with Thunderbirdbat and garys.

[algale]

Why do they use oak for wine/whiskey barrels?

[garys]

Why do they use oak for wine/whiskey barrels?

Because it tastes so good if the char it in fire.

[thunderbirdbat]

Why do they use oak for wine/whiskey barrels?

https://www.thespruce.com/why-oak-matte ... ne-3511305

[roy_okc]

It's been ages ago, but we used a decent piece of 2x4 (no sap, knots, etc.). Shaped it for comfort and sanded whole thing well to ensure clean wood.

[Hobbyman2]

Looks like hard maple or beach.

maybe one of each and see what happens,, I think Beach would weigh more .