Stupid Homeowner Question #73:
I have some thick maple boards cutoffs I was considering making into cutting boards for the Kitchen. Is this a good idea? Would this be safe, or would it be an issue with bacteria?
If it’s doable what finish would you use to seal the wood? I’m assuming some sort or penetrating oil, no.
Replies
Common topic of discussion, especially on knots.
Hard maple is the preferred material for cutting boards. Soft maple doesn't hold up quite so well.
There's a little bit of controversy on plastic vs. wood and bacteria. The wood supposedly is 'bacteriostatic', meaning that bacteria don't grow well on it. Also, the wood is easier to clean. Plastic, once it gets a lot of cuts on it is really hard to clean thoroughly. Bottom line, don't use your cutting board for raw meat then do your salad on the same board.
Finish? Some people go for mineral oil (available at your local pharmacy). It won't go rancid, but in larger quantities than you'll get off the board it is a laxative... Personally, I use canola oil on mine and don't have any problems. I've seen walnut oil sold for this purpose too. Film forming finishes are generally not a good functional choice for cutting boards.
Oh, and I'll preemptively state that if you need to glue pieces together the consensus is Titebond II.
Echo of Doc here.
The traditional butcher block is end grain cutting surface, because it's harder and more self-healing. But an edge grain cutting board will work just fine, and is as sanitary and safe as anything out there.
I use mineral oil mixed with paraffin wax for a finish, applied warm. I think a vegetable oil would go rancid eventually. Maybe not, but why risk it, says I.
zak
"When we build, let us think that we build forever. Let it not be for present delight nor for present use alone." --John Ruskin
"so it goes"
You don't need any finish at all. Easy to maintain too.
I'm using mineral oil on my boards too. Mine are made out of bamboo.
I don't cut meats or cheeses on the board.
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