Red 0ak - two questions

The problem with Red Oak is it is porous, so juices would leak down into the wood. White Oak is not porous in the same way.

I would go with the Maple instead.

-- Bill, Turlock California, http://www.brookswoodworks.com

Thanks Bill. Would you combine:

Maple and Walnut
Maple and Brazilian cherry?

-- Betsy - GO BUCKS!

Red Oak stinks. I’ve got a shop full of it right now. I wouldn’t use it for cutting boards but that’s just me. I probably wouldn’t use White Oak either. Walnut, Maple and that Jatoba would really look nice and taste good as well.

-- Thos. Angle, Owyhee Design, Oregon

I am not familiar with BC myself. The walnut and possible food allergy debate is still going on here, but I am leaning to avoiding walnut for a cutting board, so maple and BC sounds good.

-- Bill, Turlock California, http://www.brookswoodworks.com

Rats on the Red oak. I have a ton of it like you do Tom.

Thanks for the help guys. Back to the shop. Got lots of Christmas presents to finish. It’s not that far off, kind of caught me by surprise this year and crept up on me.

-- Betsy - GO BUCKS!

The Red Oak is great for a lot of other things though Betsy. Make some storage boxes and such for DVDs or CDs out of the Red Oak.

-- Bill, Turlock California, http://www.brookswoodworks.com

I’ve used bubinga for a few cutting boards and it comes out really nice when you get the oil onto it.

-- The Dude abides...