Frank Speyerer Posted April 11, 2012 Report Share Posted April 11, 2012 In the past I have used cherry, walnut and maple for the cutting board gifts du jour for my wife to her friends. Is hickory and appropriate wood for a cutting board? What are other recommended woods for a cutting board? Quote Link to comment Share on other sites More sharing options...
Beechwood Chip Posted April 11, 2012 Report Share Posted April 11, 2012 Wood for cutting boards should be hard and close grained. I'd think hickory would be fine. People also seem to like purple-heart. Quote Link to comment Share on other sites More sharing options...
sbarton22 Posted April 14, 2012 Report Share Posted April 14, 2012 Alder works very well. Quote Link to comment Share on other sites More sharing options...
wdwerker Posted April 16, 2012 Report Share Posted April 16, 2012 I would steer away from oak due to its open porus grain. Meat juices could collect and cause problems. Not sure how tight the grain is on hickory, it sure is hard enough for a long lasting cutting board. Quote Link to comment Share on other sites More sharing options...
Beechwood Chip Posted April 16, 2012 Report Share Posted April 16, 2012 I take it back - the internet says that Hickory is open grained, large pores, and requires a grain filler. So, not so good for a cutting board. Quote Link to comment Share on other sites More sharing options...
suiciedchild Posted April 17, 2012 Report Share Posted April 17, 2012 Walnut is open and I've made plenty of those without a problem, at least not that I've heard, if you use a salad bowl finish it shouldn't matter either way. Just thin the first couple coats and let it soak through the board. Quote Link to comment Share on other sites More sharing options...
tdale51@yahoo.com Posted April 17, 2012 Report Share Posted April 17, 2012 Is this an end grain board you're talking about? Since all wood can be described as "a bundle of straws" Then technicaly, isn't all wood more or less open grained when talking about the end grain? With that assumption in mind I think most woods would be acceptable. Given of course that it's not toxic. Quote Link to comment Share on other sites More sharing options...
Nick2cd Posted May 16, 2012 Report Share Posted May 16, 2012 i would avoid hickory. while very hard, the grain structure isnt tight enough to be safe for a cutting board. i think it would make a great long grain pizza peel though. Quote Link to comment Share on other sites More sharing options...
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