End grain cutting board 3.5" thick

[Gregory Carles]

Here is another one I made a little while ago, it is made form qtr sawn oak, walnut, rock maple.

[kevin nee]

That is handsome. Should be around for many years. What type of glue? How did you flatten it after glue up

[Gregory Carles]

What type of glue? How did you flatten it after glue up

HI Kevin,
Thanks for the compliment. I used Titebond III glue - which is food safe and really holds well. I used a flattening bit in a router with rails to flatten the top and bottom. this went pretty good then I sanded with an orbital sander. After all was smooth I applied Boos cutting board oil.

[ron david]

end grain oak is not the best things for cutting boards . to porous. Open grain woods are not really advisable for food handling operations
ron

[Charles Palmer]

I've heard both ways. Which is best for cutting boards? I'm thinking of red oak.

[Bruce Page]

That is a nice looking cutting board. It should survive many years of hard use.

[Brian Williamson]

end grain oak is not the best things for cutting boards . to porous. Open grain woods are not really advisable for food handling operations
ron

UC Davis did some work on that. Here is a website showing their results with citations to the published papers. The bottom line is that wood, regardless of the species, was found to have strong antimicrobial properties. Surfaces spiked with bacteria became free of viable microbes within 15 minutes. Plastic, on the other hand, carried viable bacteria even after a hand washing. Only a cycle in the dishwasher was able to remove the viable bacteria from the plastic board.

Food for thought!

http://faculty.vetmed.ucdavis.edu/fa...ttingboard.htm

[ron david]

UC Davis did some work on that. Here is a website showing their results with citations to the published papers. The bottom line is that wood, regardless of the species, was found to have strong antimicrobial properties. Surfaces spiked with bacteria became free of viable microbes within 15 minutes. Plastic, on the other hand, carried viable bacteria even after a hand washing. Only a cycle in the dishwasher was able to remove the viable bacteria from the plastic board.

Food for thought!

http://faculty.vetmed.ucdavis.edu/fa...ttingboard.htm

I think that you missed my point. I do not have a problem with wooden cutting boards. have never had a plastic one. what I am concerned about is the porous open end grain of oak. that you can't wash out. particles will rot in there. what do those educated fellows say about that?
ron

[Bob Falk]

+1 White oak would be a much better choice

[Jim Becker]

I've heard both ways. Which is best for cutting boards? I'm thinking of red oak.

Red Oak is like a bunch of soda straws. If oak is on the menu, white oak would be preferred for any "wet work" just as it's preferred for outdoor projects.

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Gregory, that's a beautiful cutting board!

[Pat Barry]

I used Ash for a cutting board. Loaded it up with mineral oil, soaked all the way through. We don't use it for cutting up chicken or meat however. More of a dry goods cutting board

[Bert Kemp]

Thats just gorgeous , I love it and I know it was a lot of hard work. Be proud