Reply by lumberjoe

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Posted on UGH!!, Titebond Original on Cutting Boards, Am I Screwed?

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2899 posts in 2424 days

#1 posted 10-15-2012 03:50 PM

Wow, thanks for the explanation. I’ve heard many fables and lore about both sides of the wood vs plastic argument. While I am nowhere near the ph.D level, I do remember my microbiology professor going off on a tangent about this in class. He was specifically referring to endgrain Larch cutting boards and some sort of tannin that would kill bacteria. It didn’t fully resonate at the time because I was not a woodworker, but I have only used wood cutting boards since. I do use different cutting boards for meats than I do with veggies and fruits, more so for cosmetic reasons than sanitary. I have to really hack it up when cutting through bones and what not, so I don’t want to gouge up my “nicer” board any more than I need to.

It’s funny you mentioned an old butcher block. I did the same a very long time ago when living in an apartment and the only tools I owned were a palm sander and a cordless circular saw. I didn’t cut a pattern, I simply hacked out a square, sanded it down, and coated it with butcher block conditioner. I actually did have a problem with an end grain joints though. I started to see pronounced cupping or flaring (depending on how you visualize it)after a few years right at the joints; there were 2 in the butcher block I used. While there was never a joint failure, the cupping was annoying because the raises would catch the knife when I was scraping whatever I cut off of the board.
My next question was going to be how you cut it, but you answered that already. Since I do not have a scroll saw, I’ll need something less intricate that I can rough out and finish with a pattern bit on the router table.


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