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View degoose's profile

I need help

by degoose
posted 1879 days ago


18 replies so far

View moshel's profile

moshel

864 posts in 2308 days


#1 posted 1879 days ago

I have very little experience to back it up, but this is what I would do:
use one timber – thats the traditional way they were made. as for the timber, if you can get white pine, i think it would be the best (although it is soft) as it has no smell and no taste. After looking it up (http://en.wikipedia.org/wiki/Dacrycarpus_dacrydioides) i seriously doubt it can be exported. there are probably other timbers like that.
as for seal, thats a really tough question. I would probably use tung oil, but you need to wait forever (6 months?) for it to stop giving out smell. however, once it cures, it will not stain, absorb etc at all and it is food safe. another option is just to wipe it with liquid paraffin like a cutting board. although this will never cure, it is food safe and odourless and will seal the timber.

again, never did this, just what I would do.

-- The woods are lovely, dark and deep, but I have promises to keep...

View patron's profile

patron

13000 posts in 1965 days


#2 posted 1879 days ago

most of the types of older things of that nature i have seen ,
have all been one wood . usualy oak .
you have that hairy oak there , what about that ?
i woud do this way so that everything expands/contracts the same .
im not much on finishes , but i might look into some diamond hard waterbased ,wipe on finish .
something that dryes hard and is easy to apply , ( all those drawers and cubbies ,) dont want to sand and clean some thing like that to much.
you got enough work in the woodwork end allready !

-- david - only thru kindness can this world be whole . If we don't succeed we run the risk of failure. Dan Quayle

View Waldschrat's profile

Waldschrat

505 posts in 2060 days


#3 posted 1879 days ago

For the front you can use what ever wood you like, or even veneered panels… it really does not matter. But if you are worried about smells from different spices and such soaking into the wood then, use Beech. Its used often in things related with food storage here because somehow it has a natural resistance to taking on odors.

as well, but not related to the wood question:

These kind of cabinets are common here because of the small kitchen sizes and normally they are built, when not out of solid wood, of veneered press board and with wire or metal shelving pieces to hold everything… you could probably even order the insides and hardware from IKEA, if you wanted to get cheaper, this might even be easier because they probably have a display model on the floor somewhere. whereas by Häfele, you have to have the catalog, and a lot of people do not have one sitting at home.

-- Nicholas, Cabinet/Furniture Maker, Blue Hill, Maine

View CharlieM1958's profile

CharlieM1958

15683 posts in 2843 days


#4 posted 1879 days ago

“Apothecary cabinet” to “house various herbs” ? Back in the 70’s we used to call this a stash box. :-)

-- Charlie M. "Woodworking - patience = firewood"

View patron's profile

patron

13000 posts in 1965 days


#5 posted 1879 days ago

right , so as charlie says ,
any old shoe box or paper bag
will do !

-- david - only thru kindness can this world be whole . If we don't succeed we run the risk of failure. Dan Quayle

View Keith Shipp's profile

Keith Shipp

93 posts in 1957 days


#6 posted 1879 days ago

OK, Here’s my 2 cents…
I don’t believe you can keep the spices in drawers un sealed and not have the more odiferous, (yes I looked this word up) affect the less pungent ones. You will need to seal them separately. Also unsealed, most herbs and spices will loose their potentcy in short time, hence the reason store bought’s are in plastic jars.
That said I would use zip bags labeled in the drawers for bought and fresh dried.

Now since the blending of smells and the protection of the herbs from the wood isnt an issue, you can pick your wood choice for diffrent charistics. I agree with David and Moshel if you want to be traditional theese cabinest are usualy all the same wood. Your Harry Oak or She Oak would be a fine choice.

For assembly I have a thought that may save some time. Pre finnish as much as you can. If you use a traditional sliding dovetail you can prefinish most all the stock and then cut the joints. A nice Butchers wax finish would let you touch up after assembly and give you the finish inside the cubbies so the drawers slide nicely. There will be no finish on tails or slots after cutting them. You can then Glue the case and pin the drawers how ever you like.

-- Keith, Bolingbrook, Illinois. The way I figure it I only have the rest of my life to get good at this...

View Keith Shipp's profile

Keith Shipp

93 posts in 1957 days


#7 posted 1879 days ago

Charlie,
Thats why I said to use Ziplock Bags. It will keep the more odiferous stash smells from the more fragrant sent of the real herbs.

-- Keith, Bolingbrook, Illinois. The way I figure it I only have the rest of my life to get good at this...

View a1Jim's profile

a1Jim

112008 posts in 2202 days


#8 posted 1879 days ago

Hey Larry
I think drawers that have a center dividers with holes in them that hold jars upright like a large spice rack would work best, this will eliminate concerns with type of wood and spices loosing there potency and you still can make the outside look like a traditional apothecary.

-- http://artisticwoodstudio.com Custom furniture

View Douglas Bordner's profile

Douglas Bordner

3962 posts in 2688 days


#9 posted 1879 days ago

I would favor shellac if indeed you intend to seal the drawer interiors. It will not provide the lingering odors that oil based finishes provide, and is most certainly food safe, as it is used commercially in cosmetics, pills etc.

Charlie, you crack me up.

-- "Bordnerizing" perfectly good lumber for over a decade.

View degoose's profile

degoose

6992 posts in 1979 days


#10 posted 1879 days ago

Thank you i have now lots to ponder on!

-- Drink twice... and don't bother to cut... @ lazylarrywoodworks.com.au For lovers of all things timber...

View PurpLev's profile

PurpLev

8476 posts in 2273 days


#11 posted 1878 days ago

Charlie – in the 70’s ?!? I think people are using the same techniques now-a-days as well… (I read it somewhere)

-- ㊍ When in doubt - There is no doubt - Go the safer route.

View Don Newton's profile

Don Newton

712 posts in 2243 days


#12 posted 1878 days ago

Degoose,

I agree with Waldschrat that the “Money” wood for the fronts really doesn’t have to be used for the drwaer parts. I also agree with Douglas that shellac is a good old tried and true finish. Mineral oil makes a good finish for cutting boards and salad bowls, I wonder how it would work for the drawers?

-- Don, Pittsburgh

View a1Jim's profile

a1Jim

112008 posts in 2202 days


#13 posted 1878 days ago

Not Sure If you have desegn in mine Larry but I ran across these on line

http://www.stanpikedesigns.com/apoth.htm

-- http://artisticwoodstudio.com Custom furniture

View Beginningwoodworker's profile

Beginningwoodworker

13337 posts in 2297 days


#14 posted 1878 days ago

I think you can use any wood you like! But I would pefer Hard Maple or Cherry.

-- CJIII Future cabinetmaker

View Don Newton's profile

Don Newton

712 posts in 2243 days


#15 posted 1878 days ago

Wow Jim….what a link. Apothecary chests are us!

-- Don, Pittsburgh

View Workbench_Warrior's profile

Workbench_Warrior

47 posts in 1878 days


#16 posted 1876 days ago

10 Spice and Herb Storage Tips
By: Allrecipes Staff

After purchasing fresh and flavorful spices and herbs from your grocery store, proper storage will prolong their freshness.

Here are some suggested storage and usage tips:

————————————————————————————————————————

1.Whole spices and herbs maintain their freshness longer than ground ones.

2.Keep spices and herbs away from heat, moisture and direct sunlight.

3.Avoid storing spices and herbs over the stove, or near a window.

4.Spices and herbs will keep for a long time if they are stored in airtight bottles. The shelf life of properly stored spices and herbs is approximately 4 years for whole spices, 2-3 years for ground spices and 1-3 years for leafy herbs, depending on the herb.

5.Spices and herbs do not spoil but they do lose their strength. Old and weak seasonings will not deliver the taste they should.

6.There are three checks to use when verifying freshness—look, smell and taste. A visual check for color fading is a good indicator of flavor loss. Taste and smell your spices and herbs; if a fresh aroma or taste is not apparent, they need to be replaced.

7.Do not sprinkle spices and herbs directly from the bottle over a steaming pot. Steam introduced into the bottle will hasten the loss of flavor and aroma. Steam will also result in caking of contents.

8.Make sure your measuring spoon is completely dry when you dip it into the bottle. Moisture introduced into the bottle will also result in caking and flavor loss.

9.Members of the red pepper family, including paprika and chili powder, will retain their color and remain fresher when stored in the refrigerator.

10.Replace bottle lids tightly immediately after use.

-- SAEPE EXPERTUS, SEMPER FIDELIS, FRATRES AETERNI - "Often Tested, Always Faithful, Brothers Forever"

View degoose's profile

degoose

6992 posts in 1979 days


#17 posted 1876 days ago

Cheers Joe. Thank you for your advice.

-- Drink twice... and don't bother to cut... @ lazylarrywoodworks.com.au For lovers of all things timber...

View stefang's profile

stefang

12865 posts in 1959 days


#18 posted 1822 days ago

Jim’s solution sounds the best to me. Good luck with the project. Let us see it when you are done.

-- Mike, an American living in Norway.

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