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Does parota make good cutting board wood?

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Forum topic by Aric posted 12-17-2017 06:59 PM 377 views 0 times favorited 2 replies Add to Favorites Watch
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Aric

11 posts in 307 days


12-17-2017 06:59 PM

Topic tags/keywords: parota cutting board wood

Thinking about making a cutting board out of Parota. Don’t know if it would make a good cutting board as I haven’t worked with it before. Any direction would be great!


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Texcaster

1273 posts in 1637 days


#1 posted 12-17-2017 07:43 PM

In another lifetime in LA I worked with a lot of Parota building early California and Mexican furniture. Very irritating and gets right up your nose.

-- Mama calls me Texcaster but my real name is Mr. Earl.

View John Smith's profile

John Smith

705 posts in 126 days


#2 posted 12-17-2017 08:13 PM

everyone should bookmark the Wood Data Base for such concerns.

http://www.wood-database.com/wood-articles/wood-allergies-and-toxicity/

the parota tree is a much faster growing species, the density is lighter, comparable to a redwood or mahogany.
wood such as this will not have the tight grain structure such as birch or maple commonly used for cutting boards.
a soft wood, such as the mahoganies, require a deep penetrating sealer for the first step.
then many additional coats of specific “Cutting Board Oil” to condition the wood prior to use.
http://www.finewoodworking.com/2006/08/01/food-safe-finishes

to answer your question: in my world, no, I would never use a soft wood for a kitchen cutting board.
I would, however, make some nice boards specifically for bread and bread alone.
cutting meats and hardy vegetables makes the knife cut deeper into the wood, possibly creating
an unhealthy board or open the door to warping and splitting.
never run a wood board through the dishwasher.
wash both sides equally by hand with a mild bleach solution and let it air dry in the drainer, not on a flat surface.

.

-- Graduated Valedictorian from the University of HardKnocks --

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