Reply by ronbuhg

I apologize for getting off subject, but this is something I was pondering…there are approved woods for using in making food safe items ,ie walnut,hard maple, and cherry,,others create tannin acid which is bad..is there a “general”rule of thumb for selecting the proper wood ?? such as hard wood =yes & soft wood=no… just for example..I have always researched this topic just to be sure,but it gets tiresome to stop working to get online & find this information..can anyone direct me to a source so that I can print out this list ??the above mentioned woods make beautiful cutting boards,but I would like to mix it up ….if this question has already been posted ,I do apologize for bringing it up again,seems like I cant find it…LOL Im much better at ’ wooding’ than behind this “blank” key board !! thanks again everybody !!

-- the dumbest question is the one you dont ask !!