Woods suitable for a cutting board
Posted 13 June 2011 - 05:36 AM
Also, are there any species combinations to avoid because of movement, etc?
A list would be awesome for showing people so they can pick what woods they want in they're boards
The obvious ones and the only two ive used and can comment on:
Posted 13 June 2011 - 07:00 AM
Are there any woods that are toxic and shouldn't be used in contact with food?
There was the great, "Are wood cutting boards safe?" thread, but I think that was in an earlier incarnation of this forum. Boy, you think people have opinions about Sawstop - that's nothing compared to cutting boards and food safety!
- Keggers likes this
Posted 13 June 2011 - 11:24 AM
Posted 13 June 2011 - 12:29 PM
1) Exotics, as a general rule I shy away exotics, at least until I know of examples of their being used.
2) Oily woods, I stay away from these because usually the oil transfer a taint to the food.
3) Ring porous woods, Oak and hickory are examples, the open grain on these woods is a potential trap for food particles and the oils from dressings and so forth to get left in the wood and carry over into the next time.
4) Acidic woods, Oak again, spanish / sweet chestnut and Robinia / locust are examples. The oak at least has high levels of tannin and the others the same or other acid content but such woods will usually stain when in contact with iron and can be fumed with ammonia to change their color. Again, likely to taint the food and potentially react with some foods.
Thus, I would usually stick to a range of woods that include the following:
Beech, Maple, birch, fruit woods, and holly as the main ones. As a means of selecting suitable wood, consider those that have little or no fragrance, are close grained and free of knots.
There are exceptions to the above but this is what I fall back on when in doubt.
Posted 13 June 2011 - 01:04 PM
Posted 13 June 2011 - 04:31 PM
Anyone with severe Walnut allergies up for a test? Bring your epi pens, just in case.
Even though I frequently use purpleheart, there are some folks who will say its not suitable for a cutting surface. So when asked what woods are safe, I usually just tell people maple. Everything else is a judgement call. Even domestics like walnut can raise concerns about possible allergies. But even woods that have lots of oil or acid might not actually cause any problems with the food if the board is adequately finished with mineral oil/wax or even salad bowl finish. So...... there's a lot of room for personal opinions on this one. Would be nice to have some sort of definitive approved list though.
Posted 14 June 2011 - 04:37 AM
But I assume that's just the pollen portion of them.
Posted 14 June 2011 - 02:00 PM
Posted 15 June 2011 - 03:47 AM
Posted 30 June 2011 - 08:57 PM
Posted 30 October 2011 - 06:00 PM
Posted 30 October 2011 - 08:18 PM
The folks who supplied my granite counter top squared up an offcut, put four plastic feet on it and gave it to me to use as a cutting board. I thought it was crazy to use something that hard as a cutting board, but there's a real authentic old style Italian deli here and they cut directly on their granite counters. Still, I use it as a hot plate rather than a cutting board. Just saying that some people who use chef's knives professionally will use a hard surface as a cutting board.
Anything over about 1600 on the hardness scale is gonna be tough on a good blade but that is what the steel is for I guess.
Posted 31 October 2011 - 06:24 AM
I agree but there are also other safe woods, as i see maple is traditionally used in north america but here in europe the traditional wood for kitchen tools is beech and in souther Italy (and i think in all the mediterranean shores) it is olive tree...
So when asked what woods are safe, I usually just tell people maple. Everything else is a judgement call. Even domestics like walnut can raise concerns about possible allergies.
I think that if our ancestors used them for centuries maple, beech and olive are reasonably safe, it would be interesting to know what woods are used in india, china or south america...
Posted 09 November 2011 - 03:32 AM
Posted 11 November 2011 - 05:38 AM
You want as tight a grain as possible and to keep the surface clean/sealed...
Posted 11 November 2011 - 05:27 PM
As for bamboo, unfortunately, the supplier I have run across here is only stocking bamboo flooring, which means it's laminated strips of bamboo on top of other materials. (Lumber Liquidators.) I know that there are suppliers out there, especially since some species of bamboo grow 24 inches practically overnight. (it's not actually that fast, but some of them are ***EXTREMELY*** rapid growers.) I would recommend checking out Bell Forest for bamboo until something else pops up.
Posted 18 November 2014 - 10:04 AM
I tried searching but didn't find much so rather than starting a new thread, I figured I'd bring this one back. Is sapele decent for cutting boards as far as being closed grain? I can't find anything that says it's closed grain which means I just don't know the actual words that mean closed grain when researching wood. I have a dealer that is trying to sell me that instead of walnut since it's much cheaper. Any thoughts? Thank you.
Posted 18 November 2014 - 10:07 AM
I have used sapele for boards and it works great! Now, with that said, I also like walnut.
Here's some I did recently.. The dark one is primarily walnut and the light one is primarily maple. The light one has sapele accents.
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Posted 18 November 2014 - 10:53 AM
the allergy issue to walnut I find interesting. typically it is the nut that people have an allergy too. I wonder what percentage of people with tree nut allergies actually are allergic to the wood.