Am making a cutting board which will feature a piece of birds eye maple and two pieces, each about four inches wide, of quarter sawn white oak. The oak, naturally, features a good bit of open grain. While it fills nicely, if I use a decent wood filler for the finished product do you think it will stand up, remain tight in the pours, or can I expect that it will crumble out within a short period of time? I intend to provide a substantial oil finish.
I understand that oak is not used that often for cutting boards but I am infatuated with the flecks and rays in these two boards. Any thoughts or advise?
Thanks, Tracy G
Replies
Tracy,
If you're making it for your own use and you're not obsessive about germs then you should just skip the filler. If you're making it to sell, I'd suggest you rethink using the oak. The open grain is an invitation to bacteria, and while it would be hard to prove or disprove a claim I wouldn't open the door to that kind of liability.
David Ring
http://www.touchwood.co.il/?lang=e&id=1
Hi Tracy-G,
I have 2 Oak cutting boards and they hold up very well to the abuse we give them.
But when the pattern is so nice on this boars is it not better to make a (small) cabinet that shows of that in a door panel.
Or slice up in 1/4 inch slices and veneer several panels with it.
Hope this helps.
Cutting boards, if used, get washed.
No finish can withstand cutting board use, and washing.
And in most areas of the US, the only wood that is approved by the Board of Health for direct contact with food, is maple. Certainly your cutting board is not subject to the restaurant-industry regulations that the B of H imposes, but it's something to think about.
I won't be laughing at the lies when I'm gone,
And I can't question how or when or why when I'm gone;
I can't live proud enough to die when I'm gone,
So I guess I'll have to do it while I'm here. (Phil Ochs)
If you're cutting/chopping meats and vegetables, then I'd say stay away from the oak--it should be end-grain maple anyway.
But if it's to be used as a bread or cheese board, it should be alright.
Remember though, that any cutting action will mar the finish--and the surface--somewhat.
That's why mineral oil is a good finish for it--easy to reapply and repair.
Red oak is open poured. White oak is not. Therefore, white oak is completely acceptable for cutting boards - do not use a filler.
Do a quick google search and you will see 100's of white oak boards.
I may use Central American Mahogany as breadboard ends on the cutting board. Would that be safe?
Pretty, yes... good choice, no. Mahogany has the same problem as red oak; open pours.
Try something like Walnut or Purple Heart. Bubinga is also a great choice.
Often overlooked is that wood has anti microbial properties. As such it is regarded as a better surface than plastic for cutting boards. Of course it doesn't do well going through a dishwasher.
I was told by a client who taught in Vet school that wood surfaces are now acceptable in the highest level vet labs because of its anti microbial action. Not that the health official would accept the argument and he forced a wood window to be replaced by a plastic one. Building inspectors are nothing compared to the arbitrary arrogance of health inspectors.
I would guess that some wood is better than others in fighting germs, but it may be that worrying about that is splitting hairs.
Peter
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