I’m planning on making some cutting boards as gifts. What are the best woods to use? Is Oak too hard or porus?-the oak scraps laying around the jobsite are tempting… Is there an advandate to joining several smaller pieces together vs just using one piece large enough for the whole thing?
thanks for any suggestions
Wildside
Replies
I've used maple and sycamore. I'd think oak would have problems with splinters and porosity.
Walnut is used, but I avoid it as some of my friends are allergic to walnuts, don't want to find out whether or not it extends to foods prepared on a walnut board.
Oak is too porous. You don't want a wood that might make good homes for bacteria. I've seen them made from walnut and maple. If we can entice Splintie in here, I'll bet she'd have some suggestions.
forestgirl -- you can take the girl out of the forest, but you can't take the forest out of the girl ;-)
Another proud member of the "I Rocked With ToolDoc Club" .... :>)
FG... I hate to disagree, but oak and beech are about as good as it gets... their high tannin levels are natural anti bacterial agents... high enough for some fish smokers to be able to tell the EEC where to shove their stainless steel...Mike Wallace
Stay safe....Have fun
Actually here in the EU wood cannot be used for either cutting boards or knife handles in professional culinary applications (My profession, I know) even if it doesn't make any since. Jon Arno always sustained that hard maple was the best for cutting board and any food contact applications because of lowest toxity and lowest possibility of allergic reactions. Here in Italy we consider olive to be the best for cutting boards, pear second.
Philip
Mangia qui te fa benne!How to cut tomatoes for succo without a wooden cut board?And la pasta without a wood roll?Barila products?Here,We love Italia!
Phillip..
Coming from Scotland myself, I know all too well that there's seldom a link between logic and EEC regulation... more's the pity...Mike Wallace
Stay safe....Have fun
Maple or cherry. Avoid oak as noted by FG...too many pores.
Finish with walnut oil. If you need to glue up pieces, I've used polyurethane glues with good success...no joiont separations after 5 years of daily use. Messy stuff, though...wear gloves.
Be creative with your shapes!
I disagree about finishing with walnut oil, due to the fact that at some point in the future, you may have a guest who is allergic to the walnuts. Not as common, by far, as allergies to peanuts, but still.... I would only use mineral oil if I was going to use an oil.forestgirl -- you can take the girl out of the forest, but you can't take the forest out of the girl ;-)Another proud member of the "I Rocked With ToolDoc Club" .... :>)
Hi, Jamie. I don't recall the reference but I will try to track it down. I understood that walnut oil is hypoallergenic. It has the benefit of never "spoiling" or going rancid on the board, and will not soften the grain. L.
Fingrs, I think maybe your reference was off-base. Walnuts are a "tree nut" and most definitely aren't non-allergenic. If you Google on "food allergies" walnuts you'll see a host of references. I don't know how the oil compares to the nut meat, but if I remember correctly, the allergic reaction is generally to a specific protein, which I'd assume exists in the oil.
I have a grandson-by-marriage who is allergic to peanuts and almonds, so I always have my radar on when people discuss what finish to use on a cutting board. His allergy is pretty mild, and we're trying to keep it at that level, but some folks have very severe allergies and, as you probably know, can end up in the hospital or worse (dead) with exposure to even minute quantities of the allergen.forestgirl -- you can take the girl out of the forest, but you can't take the forest out of the girl ;-)Another proud member of the "I Rocked With ToolDoc Club" .... :>)
You're right...a google using "walnut oil" and allergies lists a number if sites that say walnut oil should be avoided by people with nut allergies. I was surprised to find that tung oil is in the same category. As noted, mineral oil is the preferred treatment when nut allergies may be present. Thanks!
Hah, didn't even think about tung oil, but yep that's from a nut too. Well, live and learn, eh?? forestgirl -- you can take the girl out of the forest, but you can't take the forest out of the girl ;-)Another proud member of the "I Rocked With ToolDoc Club" .... :>)
Forestgirl,
Thanks for bringing that up. Based on another thread here I used walnut oil to freshen up some old cutting boards and the neurons didn't even fire about possible issues. My wife is allergic to walnuts - DUH! OK, off to get some mineral oil!
Wayne
Nothing is better!Vegetables oils may be rancid.After used wash the board.Good luck!
Hello all
I personally like using a glue up of most of the different woods all ready stated, I like the contrast in colors. I finish with a salad bowl finish.
Although after saying that, I work at a hospital, and in the kitchen they only use plastic cutting boards (some kind of poly.)
Although If you are worried about cutting meat, isn't any possible bacteria going to be killed in the cooking? and if you wash the board down,same thing?
HOW did those old time buchers keep there blocks clean?
just wonderingC.A.G.
"isn't any possible bacteria going to be killed in the cooking?" But you don't cook the board, LOL! Sorry, I couldn't resist. Personally, I think Americans are getting quite phobic about germs, but still I think it's a good idea to make cutting boards out of a wood that won't provide hiding places for bacteria. It pays to take care about not cutting veggies and salad makings on the same board as one used for meat.
In a hospital, you'd have to be super-extra-careful because there are people with compromised immune systems that would fall prey to bacteria much more easily than the rest of us.
I think preventing something like E. coli problems involves taking a number of steps that combine to lower the odds to near zero. For example, proper slaughterhouse procedures + proper butchering techniques + careful handling at home + cooking to the appropriate temp.forestgirl -- you can take the girl out of the forest, but you can't take the forest out of the girl ;-)Another proud member of the "I Rocked With ToolDoc Club" .... :>)
Personally, I think Americans are getting quite phobic about germs
yea, me too. I heard recently that some physicians believe urban kids are now growing more susceptible to allergies and infections, because they're being exposed to an "unnaturally" low level of germs.
'guess my kids are stepping in manure often enough around here that they'll be OK. ;)
There was a study a while back that found that plastic cutting boards foster more bacteria growth than does wood. Plastic boards get crevices from the knives (where bacteria likes to grow), and don't inherently inhibit growth like wood does.
I made cutting boards last year for Xmas presents, in the silhouette of a fat pig. They were a big hit. Found a wide-enough piece of hard maple at the lumberyard that I didn't need to do any glue-up. Finished them with some "salad bowl" finish, which I believe is just a light varnish that's non-toxic when dry.
Finally, a sensible man!
Yeah, I've read some of the stuff about kids being "too clean" these days. Asthma too, if I remember correctly. I grew up playing in the dirt in North Carolina. When we moved to Florida (7 yr old) we lived about a mile from a huge dairy farm. Unbeknownst to my mom, I'd walk (slosh is more accurate) through the cow gunk to get to the one horse that was kept with the milkers. Heaven knows how it was I never got caught! Except I was so small, probably no one could see me amongst the cows.forestgirl -- you can take the girl out of the forest, but you can't take the forest out of the girl ;-)Another proud member of the "I Rocked With ToolDoc Club" .... :>)
In big cities there are children that never saw a live chicken or cow!Incredible but truth!
I was driving a friend home from our second year of college when a deer ran across the road in front of us. He didn't know what it was, and had never seen one before. It's amazing the things we take for granted.
I'm sure there are young people in Boulder who have seen more live deer than live chickens. This place is infested with deer.
>> HOW did those old time buchers keep there blocks clean?The cutting surface on the old time butcher blocks was end grain. When a knofe or cleaver cuts into end grain, it is separating the wood fibers, not severing them, so the cut is self healing to some extent. Also, as has already been mentioned, wood appears to at least inhibit the growth and reproduction of bacteria, and may actively kill them.The block was kept clean first by scraping periodically with a mildly sharp scraper. This was intended primarily to removed hardened fat, not wood. Then it was washed with hot, soapy water and rinsed with clear water. Just like hand washing dishes, that doesn't kill many germs, but it washes a lot of them away, and removes their food supply. After the invention of chlorine bleach, a bleach rince might be added to the end of day cleanup.At longer intervals (weekly? monthly?), the block would be covered with a thick layer (say 1/2") of coarse salt and left overnight. Beside inhibiting and/or killing some bacteria, this would draw moisture out of the wood, restoring some some of its original hardness.And finally, when the block became too deeply dished, it would be trued with a block plane.
You are rigth,Uncle!Salt,osmose,wall porous cell.Bacteria blow up.
My niece is allergic to walnuts. We found out the hard way last Christmas when we had to take her to the emergency room because her throat as closing and she broke out in hives. I wouldn't recommend walnut oil, either. By the way, she's fine.
JC
JC, I'm glad she's OK! Nut allergies can be very scary. It's almost beyond the imagination what a small amount of exposure it can take to set someone's immune system off. Did you know that some baseball parks have "peanut-free" days on their calendars so that people who are severely allergic can come and enjoy a game?!forestgirl -- you can take the girl out of the forest, but you can't take the forest out of the girl ;-)Another proud member of the "I Rocked With ToolDoc Club" .... :>)
That is scarry. At a recent scouting function, I noticed we had a trail mix type of treat set out with peanuts. I freaked out as my wife did. We went around and checked to make sure no one had allergies before we let it out. Luckily no one did, so we did have a snack to give them. My wife works as a respiratory therapist and you would be amazed at how some innocent foods can kill some of us if not treated quickly.
I will say that I have been watching this thread and the discussion of rancidity of certain oils. My mom used to wipe down our skillets, and the cutting board I made her with corn oil after every use. With the advent of Teflon coated cookware, I have not "treated" my cookware as she called it. We never got sick or noticed anything out of the ordinary by wiping down cutting board with corn-oil. I still use it, but wonder what is meant by rancid. To me, that means stinks i.e. meat will go rancid. Just curious.
Hi bones,
Where are you a scouter? I'm in Va, Stonewall Jackson Area Council.
Regards,
Ray
I'm in Roanoke. We are in the Blue Ridge Mountain Council. I have a son in the wolves and a son in Boy scouts. Do you come down to camp powhatan in the summer?
hi bones,
Both my sons are Eagles, and no longer active in Scouting, although I am still a troop committee member, and on district advancement committee. Our troop is discussing an out-of-council camp for the older boys this summer, and one of the possibilitites we're considering is the camp near Glasgow (Ottari?) Their high adventure program looks pretty cool. One of our ASM's used to be their program chair. His name is Graham Zimmerman. Do you know him, by chance?
Regards,
Ray
I do not recognise him, but then there is a lot of folks that are involved with the scouts. We are getting ready for the pinewood derby now. Take care.
I've seen many references over the years suggesting that the use of walnut or walnut oil on cutting boards is a no-no, due to allergies. Has anybody ever known, or heard of personally, a toxic reaction to a cutting board due to the material used, as opposed to bacteria?
I certainly haven't heard of a specific incident, but there is no doubt in my mind that it has happened. For someone who's severely allergic to a particular nut (or legume, as with the peanut), it can take exposure to a minute amount of the protein involved to send them into anaphylactic shock. Fatalities are well-documented.
Interestingly, I did find a dietician's page which discusses refined peanut oil, and cites a 1997 British Medical Journal article in which the researchers conclude that refined peanut oil is not likely to cause an allergic reaction , or if there is one, it's likely to be mild. Personally, though, I'd rather err on the side of caution for this one. Even a mild reaction is no fun, and why spoil a fine dinner for a guest by giving them hives or whatever? The other factor to consider is that with each allergic reaction, however mild, the chances of having a subsequent severe reaction are increased.
Here's a quote from one of the peanut exporting companies:
While a very small percentage of our population has peanut or tree nut allergies, those who are affected have a rough time of it. Here's the web site I got that tidbit from, and you'll find many more sources of info if you Google on [peanuts allergic shock]. Info on the Peanut Van page includes specifics on children's allergies, the outlook for them later in life, and a bit about what research is being conducted to learn more about these allergies.
The following is an example of how seriously I take this issue: We buy peanuts in 25-pound boxes to feed birds and flying squirrels in our yard. The bags that enclose the peanuts are large and perfect for recycling styrofoam packing peanuts (give them to the UPS Store downtown). However, I never use those bags for that purpose just in case the styrofoam later goes to an allergic person, or one of the folks at UPS is allergic to peanuts. Extreme, maybe, but it's easy to take extra care.
forestgirl -- you can take the girl out of the forest, but you can't take the forest out of the girl ;-)Another proud member of the "I Rocked With ToolDoc Club" .... :>)
Your references certaily would discourage me from using walnut or walnut oil in cutting boards. On second thought, I haven't seen discussions about it, but I would assume other nut woods such as pecan and hickory would be in the same category.I have never used a nut wood in cutting boards. Just dumb luck I guess.Thanks,Bob
Bob, I'm not sure the actual wood would be a problem. The allergic reaction is in response to a particular protein in the nut itself. You are correct in assuming that someone who's allergic to one (e.g., walnut) might be allergic to another (e.g., almonds). Don't know if that protein would exist in the wood itself in such a way that there would be exposure.
Hmmmmm, I'm finding more on the web. Here's a Canadian "safe food handling" site, at the spot where they talk about food allergies. It provides a link to the Food Allergy and Anaphylaxis Network.forestgirl -- you can take the girl out of the forest, but you can't take the forest out of the girl ;-)Another proud member of the "I Rocked With ToolDoc Club" .... :>)
Yes. Former roomie is allergic to walnuts and most other nuts.Exposure to walnut oil results in (in his case) anaphalaxis. This is an extremely dangerous condition.When he was rooming with me, I didn't use walnut, hickory or pecan for any projects.Having a guest or family member code during a meal isn't a lot of fun, BTDT.Leon Jester, Roanoke VA
Thanks for the reply.I wasn't questioning the existence of allergies to walnuts, I just wondered if anybody knew of an allergic reaction to food prepared on a cutting board made wholly or partially of walnut, or secondarily, a cutting board with a walnut oil finish.
I've made cutting boards from hard maple with walnut accents. I milled the boards to 1" by 3/4" and glued the 1" faces together with Titebond. This arrangement has held up fine for years. I coated them heavily with mineral oil initially, then re-coat them as needed.
A better procedure is to glue-up your strips of maple face-to-face or edge-to-edge, then crosscut the glued-up strips to the desired thickness. Rotate each section so the end grain is up and glue these pieces as the final assembly. The idea here is that the end grain will not cut like the face or edge grain will due to the orientation of the wood fibers.
Regards,
Bill Arnold - Custom Woodcrafting
Food for Thought: The Ark was built by amateurs; the Titanic by professionals.
Red Beech makes good cutting boards too. I had some scraps left over that were big enough to glue up into small cutting boards for Xmas presents several yrs ago. I still see them from time to time and they're holding up well.
Cutting board was the first thing I made back in shop class 25 years ago. We took maple,oak, walnut (what ever was in the scrap bin), and glued the 3/4 strips together. We planed it down and cut it off and put a decorative edge on. My mom used it until she passed away, and I still use it. I would think woods like hard maple would be best, but that old cutting board from scraps is still here and still going strong. Good luck.
I've made quite a few cutting boards. Like you, I tried to use hardwood scraps.
The oak boards didn't hold up well. The stain, splinter, and are harder to keep clean.
I now use maple and finish with mineral oil and haven't been disapointed.
Stuart
I've made several gift cutting boards of glued up hard maple, cut into a 15" round, then face-plate turned with a lowered rim, then carved recipient's names (usually a couple) and date on the rim. The letters are laid out on radii. These have been well recieved.
Tom
Wildside,
I make cutting boards as a side-business.
Here are the woods I regularly use:
Maple, cherry, walnut, ash, paduak, mahogany
I have also sometimes used oak, even with its porosity.
I make my boards out of strips ranging from 1" wide down to 1/32" wide.
To finish the boards, I use mineral oil. When you are selling your boards, you have no control over who ends up using them, so I stay away from walnut oil to avoid allergies. It's too bad, becauase walnut oil makes the nicest finish: it goes on nicely, and it leaves a hardened surface. But mineral oil is very nice as well. Don't use vegetable oils -- they will get gunky and rancid and make a disgusting mess.
I also wrote up a little card with instructions that I give with each of my boards. It contains notes on how to care for the board. It also has my e-mail address so people can order some more boards!!!
Edited 12/11/2004 8:45 am ET by Matthew Schenker
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