Best Type of Wood for Cutting Board

Summary

In this video, a seasoned woodworker with 50 years of experience shares expert advice on choosing the best woods for making cutting boards. The speaker covers essential factors like the board’s intended use, construction method, wood hardness, porosity, toxicity, and cost. Highlighting the importance of materials such as maple, walnut, and cherry, the woodworker emphasizes the durability, affordability, and aesthetic appeal of these woods. The video also touches on considerations like the risks of using certain porous woods and the costs of exotic materials, helping viewers make informed choices for their cutting board projects.

Takeaways

• 😀 Cutting boards should be selected based on the intended use, such as for bread, vegetables, meat, or serving, as different uses may affect the choice of wood.
• 😀 Different types of cutting boards are made with edge-grain or end-grain techniques. End-grain boards tend to last longer in terms of cutting but may warp more easily.
• 😀 Juice grooves are only necessary when making cutting boards for meats, as they help contain meat juices. For bread and vegetables, they are unnecessary.
• 😀 The design of the cutting board should consider whether it will have handles or not. Handles can make the board more practical for serving but may interfere with cutting.
• 😀 The hardness of the wood is critical in making a cutting board. Ideal hardness falls between 900 to 1500 on the Janka scale to balance durability and knife maintenance.
• 😀 Softwoods like pine are less suitable for cutting boards because they damage more easily when knives cut into them, whereas hardwoods like walnut and maple are more durable.
• 😀 Porosity of wood should also be considered. Highly porous woods, like oak, allow juices to seep into the board, which could lead to bacteria growth and contamination.
• 😀 Cost is an important factor in selecting wood for cutting boards, with exotic woods like zebrawood being more expensive than domestic woods like maple or walnut.
• 😀 Wood toxicity is a concern, particularly the risk of breathing in dust from certain woods or the potential for resins or tannins leaching into food.
• 😀 Domestic hardwoods like maple, walnut, and cherry are favored for cutting boards due to their durability, availability, and reasonable cost. Mixing domestic with exotic woods can provide a beautiful design while keeping costs down.

Q & A

What is the first consideration when selecting a wood for a cutting board?

The first consideration is how the cutting board will be used. Different cutting boards serve various purposes, such as for vegetables, meat, bread, or as a serving board. The material choice depends on the intended use.

How does the construction method of a cutting board affect its durability?

The two main construction methods for cutting boards are edge-grain and end-grain. End-grain boards last longer because they cut along the wood fibers, making them more resistant to damage. However, they are more prone to warping. Edge-grain boards are more straightforward to make but can get damaged more quickly.

When is a juice groove necessary on a cutting board?

A juice groove is only necessary when cutting meats, as they release juices that can be contained within the groove. For cutting vegetables or bread, juice grooves aren't needed.

Why does the presenter avoid using wood for cutting meats?

The presenter avoids using wood for cutting meats because meat juices, although not strictly blood, can stain the wood and create a breeding ground for bacteria. For meats, the presenter prefers using a high-density polyurethane cutting board.

What are the ideal characteristics of wood hardness for cutting boards?

The ideal wood hardness for cutting boards falls between 900 and 1500 on the Janka hardness scale. Woods like maple (1,400), walnut (1,150), and cherry (900) are good choices, as they strike a balance between durability and not damaging knife edges.

What is the problem with using porous woods like oak for cutting boards?

Porous woods like oak absorb liquids, including meat juices, which can encourage bacteria growth. This increases the risk of contamination, making oak less suitable for cutting boards.

How does wood porosity affect the safety and longevity of a cutting board?

High porosity allows liquids to soak into the wood, which can harbor bacteria and degrade the board's integrity. For longevity and safety, it's better to choose less porous woods.

What are some of the potential toxicity concerns with certain woods?

Some woods, like pine, contain resin that could leach into food, while others like oak have tannins that can react with metal knives. Woodworkers should also be cautious about wood dust, which can be toxic if inhaled.

How does the cost of exotic hardwoods compare to domestic hardwoods for cutting boards?

Exotic hardwoods are significantly more expensive than domestic hardwoods. For example, zebrawood can cost $25 per board foot, whereas domestic hardwoods like maple and walnut are more affordable, around $10–$15 per board foot.

What are the three most recommended domestic hardwoods for cutting boards?

The three most recommended domestic hardwoods for cutting boards are maple, walnut, and cherry. They are durable, affordable, and fall within the ideal Janka hardness range for cutting boards.