Black Walnut

Juglans nigraHardwood

Black Walnut

Grain Pattern

Highly irregular and wavy with prominent cathedrals and burled knot clusters. Features flat-sawn orientation showing broad growth ring curves and some crotch-like figure.

Color Description

Rich dark chocolate brown heartwood with coffee-toned streaks; sapwood is clearly visible as pale yellowish-white. The wood has a low natural luster and typically develops a warmer golden-brown hue with age and UV exposure.

Hardness Rating

1,010 lbf (Medium)

Durability Rating

Durable. Highly resistant to heartwood decay but susceptible to insect attack. Sapwood is non-durable.

Common Uses

High-end furniture, cabinetry, gunstocks, interior paneling, veneer, turned objects, and specialty craft items.

Geographic Origin

Eastern North America

Market Value & Sustainability

Estimated Market Value

Approximately $12.00 - $18.00 per board foot for wide, figured live-edge slabs.

Wood Age Estimate

Freshly milled or surfaced. The crispness of the grain and lack of significant oxidation/uv darkening suggests the wood was recently cut or planed within the last year.

Sustainability Status

Widely available and sustainable; not CITES listed. Classified as Least Concern by the IUCN. FSC certification is common.

Workability

Excellent workability with both hand and machine tools. It planes smoothly and glues/finishes well, though figured areas (like those shown) may be prone to grain tear-out if not handled carefully.

Notable Features

Distinctive mild, spicy scent when worked. Contains juglone, which can be an allergen for some. Known for exceptional dimensional stability and fine texture.

Finish Recommendations

Oil-based finishes (tung or linseed) to enhance depth; clear polyurethane or lacquer for protection. Avoid staining as it masks the natural figure.

Identification Confidence

High. The specific 'chocolate' color transitions, distinct creamy sapwood, and characteristic semi-ring-porous grain structure are diagnostic of American Black Walnut.

Identified on 5/19/2026