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Maple is fairly light colored and would wear better than poplar.
According to this chart, both red oak and yellow poplar have the same expansion rates in quarter sawn. Maple is similar, but not the same.
https://www.popularwoodworking.com/wp-co...vement.pdf
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12-20-2021, 03:45 PM
(This post was last modified: 12-20-2021, 03:46 PM by joe1086.)
Poplar wouldn't be my first (or even tenth) choice of cutting board material...too soft. But that's just my opinion.
Since you're doing the labor ask your son to spring for some maple.
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Will the face be end grain or long grain? Most chefs prefer end grain boards - easier on their knives. I just made one for my daughter (end grain) and Beech was a nice, hard light choice.
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Fescue asked about maple, and I happen to have some in my stash. I'll dig it out and see what I've got.
Thanks for the help!
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Another vote for Maple here. Made one out of maple and walnut
several years ago for our Christmas gift exchange. It is out of state,
so I have not seen it since, but I am told it is still working just fine.
Can't imagine pine or poplar holding up.
[attachment=39457]
Mark Singleton
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Another vote here for something other than poplar/pine. Maple or walnut (or both together) are much more durable and would be a nice accent for a pine kitchen. The pine-on-pine may not be as aesthetically pleasing as Fescue thinks, and poplar won't last if the cutting board is more than a decoration.