red or white oak for a serving board

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Forum topic by wiser1934 posted 09-17-2015 03:05 AM 910 views 0 times favorited 9 replies Add to Favorites Watch
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524 posts in 3142 days

09-17-2015 03:05 AM

Topic tags/keywords: oak serving board

i am trying to make serving trays with a recess in them to hold raw veggies, etc. want to laminatye 2 pieces of lumber together for a top and bottom. like to use oak for the bottom layer 1/4 in thick. any one see any problems??? thanks everyone for your assistance.

-- wiser1934, new york

9 replies so far

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#1 posted 09-17-2015 01:14 PM

I don’t see a problem but why so thin?

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#2 posted 09-17-2015 03:15 PM

I’d use white oak because of its closed grain as opposed to the wide open grain of red oak.

-- Paul M ..............If God wanted us to have fiberglass boats he would have given us fibreglass trees.

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Mr M's Woodshop

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#3 posted 09-17-2015 03:47 PM

Don’t use the piece to hold liquids (which wood really shouldn’t be used as a vessel for, anyway!) and it won’t matter which you choose. Nothing like quarter sawn white oak or flat sawn red oak. Your mileage may vary, of course!

-- Henry Mowry, Santa Clarita, CA,

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986 posts in 1517 days

#4 posted 09-17-2015 04:59 PM

I don’t really think it makes a difference except for looks. I assume you will you be finishing them ?

Please post finished pics.

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#5 posted 09-17-2015 05:05 PM

One thing to consider w/ oak is that you will get black stains if it comes in contact w/ moisture and any sort of iron or steel. So if you were to serve something liquid in a stainless bowl, for instance, you might get a stain on the tray.

-- Bondo Gaposis

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#6 posted 09-17-2015 05:13 PM

you need to do 3 layers, always odd number note plywood, its just like a veneer., or any lamination, 3 layers equalize the glue line, 2 layers will usually cup, even a thin piece of veneer in the middle will do, its the number of glue lines, also white oak is closer gained, but in either case it needs to be sealed

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#7 posted 09-17-2015 05:34 PM

Red oak rots easy with moisture, white oak does not.

-- Knowledge and experience equals Wisdom, Michael Frankowski

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#8 posted 09-18-2015 02:01 AM

They make whisky and wine barrels out of white oak for a reason. Like other’s have said, it’s closed grained. Try dipping a short piece of red oak and one of white oak in some dish washing liquid, then blow on the other end. You’ll be making bubbles with the red oak where the white oak won’t. I’ve always understood red oak is never appropriate for food, even as a serving board. It will really soak up the moisture and thus bacteria will grow.
If you’re determined to do this, seal it well.

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524 posts in 3142 days

#9 posted 09-18-2015 03:36 AM

sounds like white oak is a winner. thin because i am laminating 1/2 in stock on top of it. will only hold veggies, fruit or cut up bread for dipping. thanks all for the info and ideas.

-- wiser1934, new york

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