Stuff just happens..... - Woodworking Talk - Woodworkers Forum
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post #1 of 13 Old 01-01-2020, 10:13 AM Thread Starter
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Stuff just happens.....

40yrs ago I threw together a cutting board. It has served us well.
But, w/one of the dowels I used to joint it showing....
Stuff just happens.....-img_3080.jpg
time for a new one.....for the next 40yrs.
I built the board. Walnut/ red/white oak/hickory/purple heart.

Stuff just happens.....-img_3055-2-.jpg

I like the end grain strip. It looks cool and adds stability and durablity to the board.
I want to add some inlay strips....but have never done that. Need to learn and
practice. The first practice pieces came out ok.

Stuff just happens.....-img_3062.jpg

Was going to cut them up for fire wood and thought maybe...…
these could be boxes.
It opens up a whole new concept. Thoughts....

Stuff just happens.....-img_3081.jpg

Stuff just happens.....-img_3085.jpg

Stuff just happens.....-img_3086.jpg

Stuff just happens.....-img_3089.jpg
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post #2 of 13 Old 01-01-2020, 12:01 PM
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I like the work, but I would not use red oak in a cutting board.
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post #3 of 13 Old 01-01-2020, 01:44 PM Thread Starter
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Quote:
Originally Posted by Tool Agnostic View Post
I like the work, but I would not use red oak in a cutting board.
Thanks!



I love getting educated. So, red oak for cutting boards.
Found an equal number of yea/nays.
Tannic acid is the bad rap. A real problem for animals....horses to eat the
leaves. Very small amount of tannic acid in dried wood. Suspected that
the tannic acid in red oak may actually kill bacteria.
Cells are too big and open.

In a study conducted at the University of Wisconsin (also by Dr. Cliver), they tested bacteria known to produce food poisoning – Salmonella, Listeria and enterohemorrhagic Escherichia coli. These bacteria were placed on cutting boards made from seven different species of trees and four types of plastic. All the wooden boards consistently outperformed the plastic.
The scientists found that three minutes after contaminating a board that 99.9 percent of the bacteria on wooden boards had died, while none of the bacteria died on plastic. Bacterial numbers actually increased on plastic cutting boards held overnight at room temperature, but the scientists could not recover any bacteria from wooden boards treated the same way.

The study “Survival of bacteria on wood and plastic particles: Dependence on wood species and environmental conditions” by Annett Milling, Rolf Kehr, Alfred Wulf and Kornelia Smalla compared bacteria growth (E. coli andE. faecium) in seven types sawdust and plastic (polyethylene chips). They found that the sawdust reduced the bacteria count, with pine and oak performing the best. From the abstract: “The presented study shows that pine and oak exhibit substantially better hygienic performance than plastic and indicates an antibacterial effect caused by a combination of the hygroscopic properties of wood and the effect of wood extractives.”


I found one other study stating the same findings.
Found a number of cutting board builders that have been using red oak
cutting boards for decades and no one has been sick or died.

Thanks! for the heads up. Always good to get educated.
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post #4 of 13 Old 01-01-2020, 02:13 PM
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It isn't only about bacteria.

Red oak is very porous, and I can see food juices pulled deep into the wood, going rancid, and imparting unpleasant flavors to your food, health risks aside. One of the members here suggested a parlor trick where you can suck water through a red oak board like a drinking straw. That is why I would avoid red oak for cutting boards.

In truth, I am sick and tired of red oak anyway. It was the cheapest hardwood we could find back in the late 1970s and early 1980s. We made everything from it. ... except cutting boards.
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post #5 of 13 Old 01-01-2020, 03:56 PM
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Quote:
Originally Posted by justdraftn View Post
Thanks!



I love getting educated. So, red oak for cutting boards.
Found an equal number of yea/nays.
Tannic acid is the bad rap. A real problem for animals....horses to eat the
leaves. Very small amount of tannic acid in dried wood. Suspected that
the tannic acid in red oak may actually kill bacteria.
Cells are too big and open.

In a study conducted at the University of Wisconsin (also by Dr. Cliver), they tested bacteria known to produce food poisoning – Salmonella, Listeria and enterohemorrhagic Escherichia coli. These bacteria were placed on cutting boards made from seven different species of trees and four types of plastic. All the wooden boards consistently outperformed the plastic.
The scientists found that three minutes after contaminating a board that 99.9 percent of the bacteria on wooden boards had died, while none of the bacteria died on plastic. Bacterial numbers actually increased on plastic cutting boards held overnight at room temperature, but the scientists could not recover any bacteria from wooden boards treated the same way.

The study “Survival of bacteria on wood and plastic particles: Dependence on wood species and environmental conditions” by Annett Milling, Rolf Kehr, Alfred Wulf and Kornelia Smalla compared bacteria growth (E. coli andE. faecium) in seven types sawdust and plastic (polyethylene chips). They found that the sawdust reduced the bacteria count, with pine and oak performing the best. From the abstract: “The presented study shows that pine and oak exhibit substantially better hygienic performance than plastic and indicates an antibacterial effect caused by a combination of the hygroscopic properties of wood and the effect of wood extractives.”


I found one other study stating the same findings.
Found a number of cutting board builders that have been using red oak
cutting boards for decades and no one has been sick or died.

Thanks! for the heads up. Always good to get educated.
The study you cited discussed the efficacy of wood in general over plastic for the first and 'oak' for the second. White oak and red oak are vastly different in performances and unless they specified which species they used that study doesn't help much.

Just because someone does something doesn't mean it should be done. How many cars on the road do you think have lug nuts that are glued on? How many people are going to trace their salmonella outbreak to a cutting board? Do you really want to risk your and your family's health and safety on "eh, probably fine"? Tool Agnostic raised a very valid points the massive open grain structure of red oak makes it unsafe for a food prep surface thanks to the risk of food particles getting into it and becoming a breeding ground for crap
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post #6 of 13 Old 01-04-2020, 08:08 PM
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New guy here. I think the cutting board looks really good and I may consider making one for myself once the weather warms up to work in the detached garage. If red oak is not recommended for cutting boards, what species is best for this project? Thanks
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post #7 of 13 Old 01-04-2020, 08:55 PM
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Quote:
Originally Posted by Dave Sal View Post
New guy here. I think the cutting board looks really good and I may consider making one for myself once the weather warms up to work in the detached garage. If red oak is not recommended for cutting boards, what species is best for this project? Thanks
Dense, close grained non-exotic woods. Maple is the most recommended, and watbi use for mine. I believe cherry and walnut are also up on that list, though personally id avoid walnut just to cut out the one in a million chance of it messing with someone's nut allergy

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post #8 of 13 Old 01-27-2020, 10:54 PM Thread Starter
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...ok....new cutting board. No red oak.
Walnut/hickory/hard maple/purple heart.
Stuff just happens.....-img_3279-2.jpg

Stuff just happens.....-img_3278-2.jpg

Custom fit to the left sink.
Scraps are scrapped into the other sink for the composter.

Stuff just happens.....-img_3275.jpg

Stuff just happens.....-img_3273-2.jpg


Went w/mineral oil.
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post #9 of 13 Old 01-28-2020, 07:50 AM
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I like your new cutting board and how it recesses in the sink. Good idea. How did the dowel come through your 40 yr old cutting board? You have dowels running across the board?

And finally, I'm impressed by how you used the practice piece. Nice boxes.
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post #10 of 13 Old 01-28-2020, 08:07 AM
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Beautiful work!
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A handful of patience is worth a bushel of brains...
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post #11 of 13 Old 01-28-2020, 08:48 AM Thread Starter
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Quote:
Originally Posted by djg View Post
I like your new cutting board and how it recesses in the sink. Good idea. How did the dowel come through your 40 yr old cutting board? You have dowels running across the board?

And finally, I'm impressed by how you used the practice piece. Nice boxes.
Quote:
Originally Posted by Maintenance Man View Post
Beautiful work!

Thanks! The practice pieces were well worth the effort.
Wear and tear finally exposed the dowel.
I have always used dowels for jointing.
They are time and labor intensive...but very effective.
Since I built my portable router table I have been experimenting
w/biscuits. They are much faster to mill and glue with.

Stuff just happens.....-img_3170-2-.jpg

This cutting board is jointed w/biscuits.
I hope I'm around to see them come through.
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post #12 of 13 Old 01-28-2020, 08:53 AM
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Now I'm really confused. The biscuits are exposed on the bottom of the cutting board? I know how biscuits are traditionally used to edge glue boards, but never seen your use.
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post #13 of 13 Old 01-28-2020, 08:59 AM Thread Starter
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Now I'm really confused. The biscuits are exposed on the bottom of the cutting board? I know how biscuits are traditionally used to edge glue boards, but never seen your use.
...my work is done here.

That is a pic of the "red oak" cutting board.

I resawed it and used it for the veneer on the Golden spiral box.

Stuff just happens.....-img_3173.jpg

Stuff just happens.....-img_3228.jpg

Last edited by justdraftn; 01-28-2020 at 09:02 AM. Reason: add pic
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