Mortar and Pestle

[Pierre]

I do quite a few markets in the local area mainly in the summer and I have now reduced winter to 2 from 10. Apart from the pens which form a major stock in trade I get asked for mainly what the French call 'La Vaisselle' which loosely translated into English means the 'washing up' .... Logical I suppose One item which comes up about 10 times per year is the mortar and pestle (including replacement pestles) so here is the latest. The mortar is Ash and the pestle is wild bird cherry (merisier). The trick is in getting the curve of the bottom of the mortar to match the curve of the crushing part of the Pestle. I only make these to order since finding a thick piece of dry ash is difficult. I now have a whole ash tree drying but there is at least 2 years to go and very soon there won't be anymore!!





PG

 

[bluntchisel]

That is very nice work indeed, Pierre - well done!!!

Bob.

 

[Dalboy]

Very nice indeed Pierre. Like the added decoration

 

[woodhacker]

Thats a lovely set Pierre

 

[Penpal]

Neat to keep a tradition of timber going, nicely made.

Peter.

 

[wm460]

Very nice indeed Pierre, well done.

 

[fortress]

They are excellent Pierre, lovely work.

 

[Scots Bill]

Very pretty, and functional, Pierre. Have you tried using sycamore? It was often used for kitchen treen.

 

[Bill Mooney]

 

[donwatson]

Very nice indeed Pierre

 

[AllenN]

Very nice Pierre. Not just beautiful but useful too.

 

[Pierre]

Very pretty, and functional, Pierre. Have you tried using sycamore? It was often used for kitchen treen.

Yes I have but as with each wood I try the first piece just to make sure that I am not selling something aesthetic but non-functional, I found that sycamore/maple was very soft at the beginning although after usage it hardened and so the first impact on the customer was that it was too soft and that they were not too fussed with giving it time to break in. So I normally go with a really hard wood first so there is no argument. Normally I make my pestles out of Oak, this time I have used merisier because I was told that it would be mainly used for garlic.



I make a lot of salad bowls and 'chip and dips out of field maple.

 

[Penpal]

How are sales for earthanware Motars and Pestles in your area Pierre? The market is flooded over here in fact never seen wooden ones at shows much. Why use timber? There is no Chef in me.

Peter.

 

[wm460]

I like those dip bowls very much.

 

[Pierre]

How are sales for earthanware Motars and Pestles in your area Pierre? The market is flooded over here in fact never seen wooden ones at shows much. Why use timber? There is no Chef in me.

Peter.

Oddly enough its either wood or granite, earthenware mortars tend to break under the forces and in this area there is a great tradition of wood so the locals at least like a locally made item that is not only decorative but functional. The bizarre thing is that the French will use them and the Brits put them up for decoration, The one above with the ball on the end is in a friend's kitchen and she won't use it because 'Its too nice', yet I make them to be used!!

PG

 

[Penpal]

I gues you make they buy and choose to use or not, works for me.

Peter.

 

[Scots Bill]

Aye, I have a granite one. Never used it yet, and I was a head chef many years ago. Just plain grub for us now. Think the idea of the sycamore was it was food safe and did not taint the food, but I take your point Pierre, you do some wonderful work. Yes the French know their cookery all right, no doubt.

 

[Winemaker]

Very nice well done

 

[edlea]