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+-- Thread: Cutting board question (/showthread.php?tid=7342804)
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RE: Cutting board question - hbmcc - 10-01-2018
(10-01-2018, 04:14 PM)Wipedout Wrote: Heck out mtm wood. https://www.youtube.com/user/mtmwood
Love the video. Especially, the last few seconds.....
RE: Cutting board question - Rodneywt1180b - 10-02-2018
Seems almost a shame cutting on one of boards they show.
RE: Cutting board question - Arlin Eastman - 11-05-2018
It would be very hard to clean all of this nooks and crannies.
RE: Cutting board question - lift mechanic - 11-06-2018
Any woods that should be avoided for a cutting board? Toxic?
RE: Cutting board question - Cecil - 11-06-2018
Like others, I don't consider that a daily kitchen tool, but rather a party tray for cheese or bread or such. Cool, yes, daily user, not for me.
RE: Cutting board question - fishhh4 - 11-06-2018
(11-06-2018, 04:45 PM)Cecil Wrote: Like others, I don't consider that a daily kitchen tool, but rather a party tray for cheese or bread or such. Cool, yes, daily user, not for me.
My daily user is quarter sawn white oak 12" * 12" * 1" . Have made a bunch of end grain .... gifts ....
RE: Cutting board question - Bibliophile 13 - 11-06-2018
(11-06-2018, 11:41 AM)lift mechanic Wrote: Any woods that should be avoided for a cutting board? Toxic?
Toxicity isn't much of a problem, as seasoned woods don't typically impart anything to foods that come into contact with them (internet rumors notwithstanding).
The bigger issue for cutting boards is the hardness of the wood. Stick to harder hardwoods. Hard maple and the harder exotics are excellent. Even the softer hardwoods like walnut and cherry just won't last quite as long, at least on long grain cutting boards. End-grain cutting boards tend to be more forgiving in this regard, though.
It's also best to avoid woods that are really ring porous, such as the oaks, because stuff does get stuck in the open grain. Slower grown hickory and pecan can work well, though.