I. SOME FREQUENTLY ASKED QUESTIONS ON WOOD:
> Q: What wood to use for a cutting board?
> A: Maple, or something similar (any lightcolored hardwood, with a high
> density and a fine structure, e.g. beech, birch, etc). Not to be > recommended
> are exotic hardwoods: their high degree of durability is because they
> contain significant concentrations of exotic substances lethal to lots of
> organisms. These substances are best avoided in food. The issue is
> especially relevant when cooking for guests or children.
WHERE DID YOU GET THAT INFO? What exotics are you talking about ?
Jerome