What wood is safe for cutting boards? - Page 2 - Woodworking Talk - Woodworkers Forum
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post #21 of 25 Old 05-23-2020, 09:59 AM
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Quote:
Originally Posted by redeared View Post
I've seen boards made with all sorts of wood, personally I only use maple. I know end grain boards look nice but I would not use one for meat

I only cut raw meat on my plastic board to be honest, mainly because it goes on the dishwasher.


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post #22 of 25 Old 05-23-2020, 10:34 AM
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Originally Posted by cesarbiguetti View Post
Oak is fine... do it.
Really? I do not agree.

Quote:
Originally Posted by cesarbiguetti View Post
I only cut raw meat on my plastic board to be honest, mainly because it goes on the dishwasher.
... nine hours after the previous post, quoted above.

Read this, republished by news.com.au. Pay attention to myth #5 at the bottom:

https://www.news.com.au/lifestyle/ho...1c8bf22962f826

I stand by my statement that open grain woods like oak are not suitable for cutting boards. You can assess the risks for yourself and make your own decisions.
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post #23 of 25 Old 05-23-2020, 10:50 AM
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What wood is safe for cutting boards?

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Originally Posted by Tool Agnostic View Post
Really? I do not agree.



... nine hours after the previous post, quoted above.

Read this, republished by news.com.au. Pay attention to myth #5 at the bottom:

https://www.news.com.au/lifestyle/ho...1c8bf22962f826

I stand by my statement that open grain woods like oak are not suitable for cutting boards. You can assess the risks for yourself and make your own decisions.

Please relax.

Also quoting news.com.au gives you 0 credibility on just about every topic known to man.

Use common sense, donít chop raw chicken on any timber board unless youíre gonna boil it afterwards if you want to me 100% safe. Maple oak ebony doesnít matter... put it under a microscope youíre gonna find remains. Just like you will on just about anything you come into contact with it.

This is a classic example of overthinking what is a simple thing.

Make a chopping board out of anything that doesnít have cyanide in it...

Itís a chopping board... Relax

And I agree if your chopping board looks ****ed. Just make a new one. Again common sense...


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Last edited by cesarbiguetti; 05-23-2020 at 10:52 AM.
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post #24 of 25 Old 05-23-2020, 12:19 PM
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Quote:
Originally Posted by cesarbiguetti View Post
Please relax.

Also quoting news.com.au gives you 0 credibility on just about every topic known to man.

Use common sense, don’t chop raw chicken on any timber board unless you’re gonna boil it afterwards if you want to me 100% safe. Maple oak ebony doesn’t matter... put it under a microscope you’re gonna find remains. Just like you will on just about anything you come into contact with it.

This is a classic example of overthinking what is a simple thing.

Make a chopping board out of anything that doesn’t have cyanide in it...

It’s a chopping board... Relax

And I agree if your chopping board looks ****ed. Just make a new one. Again common sense..
I am relaxed. Are you too relaxed?

Isn't it common sense that if the pores in the wood are too deep to clean, bacteria can fester there? Sure, deep cut marks in any wood can result in the same issue, which is why your recommendation to replace the board makes sense in that situation. Why use a wood that has the same issue from the start?

Forget whether the source is new.com.au (reprinted from The Sun in the UK). Can you refute what the article says?

Some smokers live to 100 years old, but it is common knowledge that smoking is a health hazard. Just because you are using oak for cutting boards and have not experienced health issues (yet) does not make them safe, so sorry.

I have defended my assertion and it is your right to disagree. I don't know what else I can add, other than to advise others to do their own research and make their own conclusions about the safety of oak cutting boards. You won't find many people advocating oak for cutting boards, but you will find many who advise against it. There might be a good reason for that.
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post #25 of 25 Old 05-23-2020, 08:38 PM
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I always use plastic for raw meat, but a maple board for carving cooked meat, because the one I have has grooves for juices and have been using it for 40+ years.

Growing up going the butcher with my mother, they all used wooden chopping blocks, which I now know where maple.
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