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Thread: cutting boards, not!

  1. #41
    aka shooter74743 ScottGoodman's Avatar
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    I "accidentally" dropped a cast iron pan on my wife's 2 day old glass cutting board, dang the luck! My wife mostly uses our stainless Wusthof knife set in a block by the stove and leaves the nice carbon steel knives alone...which is fine with me. I really want to pick up a good end grain cutting board of some substance one of these days...or just make one.

    What woods "would" make the best cutting boards with all things considered?
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  2. #42
    Senior Member blabbermouth
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    Long Time standard,hard rock maple.
    You can buy thick Laminated slabs and trim it like mine above,Rout a bloodgroove around the edge.
    Trim I used was padauk,inlays are Ebony,will post another pic shortly.
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  3. #43
    Senior Member blabbermouth
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    Not end grain (not my choice of woods) this one is 3in thick,real heavy,salvaged from an old woodshop.
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    Modern Day Peasant Nightblade's Avatar
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    Question before I'm off to work. Pixie.....If one were to go to say home depot and just buy a big ol square of maple or birch would that work as a cutting board and is there anything you have to do to season it or treat it before use ??
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  5. #45
    Senior Member blabbermouth
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    If you can fins a pce large enough it will work,they sell butcher block oil, they cal is food grade,is just mineral oil, thats what I use.
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    The Great & Powerful Oz onimaru55's Avatar
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    Quote Originally Posted by Grazor View Post
    I made one out of a chunk of kauri about 20 years ago, not the sort of thing you would wear out in a hurry. We have a few plastic boards but I am not a fan. The wife has a couple of glass ones for cheese, and the matching blunt knives. Butchers block with the end grain would be the most forgiving on the edge of your knifes I think.
    I imagine Kauri would be quite gentle on an edge. Best Japanese boards are Paulownia.
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    NZ's okayest dad 1997 Grazor's Avatar
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    Quote Originally Posted by onimaru55 View Post
    I imagine Kauri would be quite gentle on an edge. Best Japanese boards are Paulownia.
    Yeah, reasonably soft, neutral smell and handles water well. Never heard of Paulownia, although I know the Japanese chefs are rather fanatical about their knives, so no doubt a top notch board.
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    Modern Day Peasant Nightblade's Avatar
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    Interesting wood and tree actually ...wow ! http://en.wikipedia.org/wiki/Paulownia
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