Things you should know about Elm wood! 

Allen O'Rourke thanks Allan! Appreciate your support! 👍

Allen O'Rourke ..... I agree 100%, he is very good at everything that he does.

Gord Roberts thank you Gord! I’m glad to see you here in the comment section! Thanks for watching

RobJ Workshop thanks Rob!

Jesse Evett thank you! I just feel very uncomfortable with that for some reason! Also I think there are some quality issues as well! There is a lot of improvement needs to be made!

Szilard Pinter ..... That's to be expected. It new, I know you probably feel a little nervous. But you provided meaningful information in a clear and methodical manner. I certainly enjoyed it. Thanks for sharing and give it time, you are going to be great.

Jesse Evett thanks Jesse! Appreciate that!

Rob Trautvetter - Takami Woodshop thank you for watching!

Gary Rogers thank you very much for your comment appreciate it! The weather pretty good at the moment, but we just had the heaviest rain of the year few days ago! Then the humidity was really high in the air for few days. That was ideal for rapid mould growth on places where I didn’t want to see it! Cheers Szilárd

Dave Gower thank you!

Wish you weren't across The Pond! I love to turn some of your wood!

samthepoor ..... Do you have scientific research information or is that just an opinion. I think his caution is warranted in that he is providing public information. Thanks for sharing your knowledge.

samthepoor hi! Thank you very much for sharing all that! I didn’t know that stuff! Much appreciated! Regards Szilárd

Caution definitely warranted, blend the mycological facts I posted with his caution and a bit of personal research and an answer might become apparent.

@@jessjulian9458 You sound like an uneducated person asking for scientific validation of basic science. Elm may or may not be food safe, but it certainly has nothing to do with Dutch Elm disease. In addition to the points made, any fungus, bad or good, has long been dead after the tree has felled and dried. In the USA, the USDA standard for food safety requires proof that a product is unsafe before it can be labeled as such or banned. Obviously, that standard is good enough for you.

Douglas Mungham thank you!

Barneys Workshop thank you I'm glad you enjoyed it! I this the Woodworking UK group you saying? Regards Szilárd

Yes the WWUK group

Good information by the way. Really enjoyed it.

Thank you appreciate that!

Mallu place tamilnadu

There was an article in the U of Minnesota ag alumni magazine several years ago asking for locations ofmature elm trees that have shown signs of Dutch Elm and then recovered. They are looking for trees resistant to the disease. Here is a link for the ongoing project. We have several in our yard that are almost 50 years old. The other trees died in the 1970s all at once but these keep right on going. There are trees that seem to be resistant that drop seeds as well as the younger trees that die out at ten years old or so. They drop seeds first. Elm won't die out completely but the hit the trees have taken is brutal. trees.umn.edu/research-elm-project

Stiff Wood yes mate! Do you have any issue processing this information?

First of all I must pinpoint that I think your your contribution is great; as an educational tool and documentation for many, also for yourself. When it comes to my comment I didn't want to sound negative, but it's just that I have been working with trees, their wood, uses and properties (and ecology and management which isn't the topic here) all over the world, from the Amazon to SE-Asia and ofc in Europe, for 45 yrs. It was long ago when I learned that all these properties are connected. Ofc you can say a lot about the wood properties when you compare wood densities, eg btw balsa (Ochroma pyramidale) and shihuahuaco (Dipterix micranta) with densities of +/- .14 and +/- .87 g/cm3, respectively. Denser woods are normally darker in color and are harder on your tools (I say generally). It is also valuable to know if the wood (from same species) came from a 30 meter giant tree or a young sapling. Wood properties often change with tree age. etc etc etc. PS1 World standard (ofc I exclude ancient US) for wood density is g/cm3. PS2 All species, when discussed like you do in this video series, should primarily be named with their scientific names and not just in generic terms. Even within close communities one species can have 3-4 terms. Including propper naming just adds more seriousness to your contribution. PS 3 Maybe some of us viewers are also interested in your notes/experiences on other wood properties such as sawing, nailing/boring, gluing, and other strengths and weaknesses.

Stiff Wood thank you! Appreciate your enthusiasm, and respect your knowledge! But the fact is that 98% of viewers will fall asleep half way through the video if I go over board, and flood them with information on that level. I’m trying to approach the subject from woodworking point of view. Also that was my first video of this kind, and I know it will take time and practice to get it right. Also contribution of viewers like you could help a lot, which is much appreciated. (Just your intro turned out to be a bit rough 😉) Best wishes Szilárd

My bad,,, and I look forward to the rest,,, Stiff