Black Walnut

Juglans nigraHardwood

Black Walnut

Grain Pattern

Straight grain with a medium texture; appears to be a rift-sawn or quarter-sawn cut exhibiting narrow growth rings and uniform vertical lines without cathedral figure.

Color Description

Heartwood ranges from a creamy chocolate brown to dark coffee brown with darker streaks; the sapwood is pale yellow-gray to nearly white. The wood tends to lighten and take on a golden-brown hue with age and UV exposure.

Hardness Rating

1,010 lbf (Medium)

Durability Rating

Durable; highly resistant to heartwood decay, though sapwood is susceptible to insect attack (specifically powder post beetles).

Common Uses

High-end furniture, cabinetry, veneer, gunstocks, interior paneling, flooring, and musical instruments (guitar backs and sides).

Geographic Origin

Eastern North America (United States and Southern Canada).

Market Value & Sustainability

Estimated Market Value

$10.00 to $18.00 per board foot depending on grade and width.

Wood Age Estimate

The sample appears modern but seasoned; the oxidation and surface scuffs suggest it has been milled for 1-5 years.

Sustainability Status

Not listed in CITES Appendices or on the IUCN Red List; widely available and generally considered sustainable in North America.

Workability

Excellent workability with both machine and hand tools; planes smoothly, glues well, and takes stains and finishes excellently. Prone to minor tearout if the grain is irregular.

Notable Features

Distinctive mild, spicy scent when being worked; known for high dimensional stability and low shrinkage once dried.

Finish Recommendations

Best suited for oil-based finishes (tung oil, Danish oil) or polyurethane to enhance the natural chocolate tones. Lacquer and shellac are also highly effective.

Identification Confidence

High; the combination of the deep brown heartwood color, open pores typical of the Juglandaceae family, and the specific tight vertical grain structure are characteristic of high-quality Black Walnut blanks.

Identified on 5/19/2026