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My girlfriend and I are making a dishware set, bowls, plates, cups. We are turning this on the lathe and I wanted to know about the best sort of wood to use that can stand getting wet and dry repeatedly and not crack too soon. Any suggestions?

~edit~
Let me clarify. I only instead to hand wash these items. Never in the dishwasher. I'm not looking for them to last forever, just something sturdy and beautiful. I have little concern for the "health risks" involving wood and food, we are healthy and keep things clean. I really just want to know what woods move the least from moisture and what wood is traditionally used as dishware.
 

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None recommended. Due to sanitary health concerns number one and all woods will crack with the multiple cycles of the high heat water in a dishwasher. For personal use you can use wood for salad bowels hand washing with warm water and anti-bacterial liquid dishwashing detergent only if they are maintained with mineral oil.
 

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I wouldn't worry about health concerns - wood is hygroscopic and naturally anti-bacterial (which is why wood cutting boards are OK again in the food industry after being criticized for years). People have been eating off wooden dished for thousands of years and still do in some parts of the world. In the "West" ordinary people only started using anything other than wood on any scale in the eighteenth century.
But, of course, they did not wash with blazing hot water or use dishwashers. I would recommend a non-porous hardwood (sugar maple, beech, birch, cherry). The dishes will stand up to some washing, although they may well crack eventually.
 

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Discussion Starter · #7 ·
let me clarify. i only instead to hand wash these items. never in the dishwasher. I'm not looking for them to last forever, just something sturdy and beautiful. I have little concern for the "health risks" involving wood and food, we are healthy and keep things clean. I really just want to know what woods move the least from moisture and what wood is traditionally used as dishware.
 
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