Join Date: Apr 2011
Location: Triad, NC (from the PNW)
Oak would not be a good choice given the intended use...unless you will use a grain filler. The reason is Oak is an open-grain wood and since you plan to use it for food preparation, the open grain can harbor bacteria and such. A better choice would be maple or maybe fir (not sure what part of the country you are in, so some woods are more plentiful than others).
Traditionally, tables are made with the legs and skirt as one piece, then the table is secured using one of several methods, but one that will allow the wood to expand and contract across the width of the grain.
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