Theoretically, probably too soft. Realistically, probably fine, as
long as you don't expect it to last many generations. I know maple
etc. are supposed to be the best cutting board woods, but my parents
used a "cutting board" for 10+ years that I made in jr. high shop
class. This "cutting board" was a square piece of CX plywood. It
used to have 3/4" dowels countersunk into it as legs, but those fell
off almost immediately after they started using it (now I know the
countersink was far too shallow, and gluing end grain doesn't have any
strength...). My point is that CX ply isn't ideal cutting board
material, but it was functional.
My advice - make your cutting board, use it, and learn whatever you
can from the process. If you at some point get some maple, walnut,
and/or cherry scraps, make a new cutting board (any combination of
those woods is beautiful).
Assuming you're gluing up pieces, I'd definitely use something
waterproof like titebond 3, gorilla glue, or epoxy. They're all "food
safe" once they cure. Use mineral oil as a finish - you don't want
something that hardens, as that could chip as you use it.
Good luck and have fun,
As long as your pieces have straight clear grain and no knots it's okay.
Probably better for cheese than for red meat. Flood the surface with
mineral oil -- all it will take. Should last you for years.
I would suggest that a hard Maple be used for many reasons already
mentioned. The actual cost of wood in a small project like this is
very little compared to the build time and the use that you would
expect from the project.
I have made spoons, spatulas and stirring items out of maple and
have never used any oil or finish on them.
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