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post #1 of 11 Old 03-31-2010, 08:45 AM Thread Starter
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Cutting board

Here's a maple and black walnut cutting board I made. And a couple of rings also.



I'd like to make my next one with 3 or 4 different species, but I'm not sure which other kinds are suitable for this.
Would cherry be a decent wood for cutting boards?

Thanks for looking.
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post #2 of 11 Old 03-31-2010, 09:39 AM
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Cool. I love that checker board look. Had a powerlineman friend make me a tray for the Boss's stuff that kinda looks like that. I told him what I wanted and he made it for me. Did a great job just like yours Yoda. I really love the checkered look. How many have you made like this Yoda?

Hope he doesn't mind that I post it here. Or you!
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post #3 of 11 Old 03-31-2010, 09:51 AM
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Nice . Yes cherry would be fine for a cutting board. It's less of a "toxin" (I had to put that in quotes) hazard than walnut, I am slightly allergic to walnut myself...ironic because it is one of my favorite woods. Not that it would bother me in a cutting board, I have a reaction to sanding dust. When talking wood cutting boards it's most often their care that causes problems anyway--improper cleaning/storage.

Back on the subject of cherry I "planked" a couple flounder filets on the grill 2 nights ago for supper. I have cooking planks (scrap cherry lumber I milled/planed) that the fish goes right on, the grill makes the bottom of the wood smoke a little and adds great flavor to the food. The fish cooks by indirect heat and doesn't stick to the planks. So I would say cherry is food safe, go for it.
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post #4 of 11 Old 03-31-2010, 10:02 AM
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Quote:
Originally Posted by Daren View Post
Back on the subject of cherry I "planked" a couple flounder filets on the grill 2 nights ago for supper. I have cooking planks (scrap cherry lumber I milled/planed) that the fish goes right on, the grill makes the bottom of the wood smoke a little and adds great flavor to the food. The fish cooks by indirect heat and doesn't stick to the planks. So I would say cherry is food safe, go for it.
More info please
How thick is the plank? Reusable?
Skin on?
Ever try beef?
Salivatingly curious.
Gene
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post #5 of 11 Old 03-31-2010, 10:10 AM Thread Starter
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downrightart--Hey that tray looks great! This is my first cutting board but I plan on making more of them for gifts and perhaps to sell.

Daren--I haven't done flounder but I love to smoke salmon on planks. They come out tasting fantastic. I soak the plank in water for an hour or so before cooking.
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post #6 of 11 Old 03-31-2010, 10:12 AM
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Originally Posted by Gene Howe View Post

How thick is the plank? Reusable?

Skin on?

Ever try beef?
5/8", yes quite reusable, they last a long time.

Yes I have cooked salmon skin on for example. EDIT: I see WMY posted just as I did about salmon, yep we agree-it's good eats.

I cook a lot of beef/pork/chicken over wood fire/wood coals (scrap from the mill) but I like it cooked by direct heat so it goes on the grill grate. Fish is great for planking because it doesn't have to be flipped, so it stays intact while you cook it. The best/easiest way to cook fish IMO.

Last edited by Daren; 03-31-2010 at 10:15 AM.
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post #7 of 11 Old 03-31-2010, 10:55 AM
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I am slightly allergic to walnut myself...ironic because it is one of my favorite woods.

Ironic or not. When my son was getting tested for food allergies we were told that allot of the time you crave the exact foods that your allergic to.
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post #8 of 11 Old 03-31-2010, 01:24 PM
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Quote:
Originally Posted by Gene Howe View Post
More info please
How thick is the plank? Reusable?
Skin on?
Ever try beef?
Salivatingly curious.
Gene
I don't think beef/pork/chicken would work on a plank, IMO. Bacteria from the raw meat will soak into the wood, and I don't think that the interior portion of the plank will get hot enough to kill it off. But if I'm wrong, I'd like to know, cuz I love to grill and BBQ. (Pork shoulder low and slow, can't beat it!!)
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post #9 of 11 Old 03-31-2010, 03:47 PM
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Very nice cutting board and rings yoda. The finish looks really great. The various sizes of rectangle really add interest. Cool stuff.
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post #10 of 11 Old 04-01-2010, 11:04 AM
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chubbyhubby, if the plank is in the grill for any extended length of time, (with a closed cover) the core of the wood should reach the ambient temperature and should kill any bacteria that would grow from blood soaking into the wood. This site has some good info: http://digestive.niddk.nih.gov/ddiseases/pubs/bacteria/

I've seen grills with thermometers reading near 500 degrees, so getting to the 180 necessary recommended to kill E-coli and similar bacteria would be quite easy.

That said, a better solution would be to sere the meat first then plank it for the slow cook. That will seel in most (if not all) the blood and juices then you'll have far less getting on the plank during cooking.

And, finally, this is not a recommendation to do this or advice from a medical professional. I wouldn't want you to get sick and blame me

Last edited by frankp; 04-01-2010 at 11:07 AM.
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post #11 of 11 Old 04-01-2010, 09:56 PM
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Funny how the tread starts out about the cutting board and next thing you read we are all chefs cooking fish and such. Gotta love this site for info you didn't know that you should know. By the way nice cutting board
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