When making something that will have contact with food (e.g. cutting boards) I very concerned about woods that may be harmful to food. That forces me to stick with very basic maple and cherry and walnut (I know that some people even question walnut).
I assume we can mitigate the risk with the finish we use, but I’m not sure how much I can rely on that.
I would really like to use some exotic woods (bubinga, padauk, wenge, etc.) in the cutting boards that I make but I am reluctant due to health concerns.
Can anyone opine on this and/or point me to a source for good information on this subject?
-- Rich, Cedar Rapids, IA - I'm a woodworker. I don't create beauty, I reveal it.