|Forum topic by DynaBlue||posted 12-15-2009 12:38 AM||2031 views||0 times favorited||10 replies|
12-15-2009 12:38 AM
My wife has decreed that cutting boards should be made for presents this year..oh joy, oh rapture!
From reading I see people making boards from all manner of wood with a small variety in finishing coats. I’m assuming that red/white oak, ash or similarly open grained woods would be bad for a true meat/vegetable cutting board as they would seem to soak up and refuse to release high protein juices (the kind that cause illnesses), especially meats and true cleaning would be a pain if not virtually impossible. As a small aside, I did read a scientific study on cleaning various types of boards and they found that white vinegar was actually more effective at cleaning than soap and water when dealing with wooden boards but still…
My wife had mentioned using walnut on the board but I also seem to remember that walnut is very mildly toxic/irritating, especially the dust. What about the wood itself? I know that we’ve built walnut furniture and gun stocks, etc and the population at large isn’t keeling over dead but this concerns me due to the initimate relationship we have between the food to be consumed and the wood surface. The above items probably aren’t gnawed upon routinely and will probably have some form of film finish applied to seal the wood.
For finish I see recommendations for and against various vegetable oils, olive oil (technically a fruit, I believe), and good ol’ constipation stopping mineral oil. Rancidity seems to be the biggest factor in choosing the finish.
So my questions right now are:
1. Given that I can’t assume that a “bread board” won’t be used to cut up raw chicken, for example, what woods are considered safe to use and alternatively, which are tabboo?
Thanks for reading!
-- Mistake? No, that's just an unexpected design opportunity....