We have used a maple board in our kitchen for 10+ years.
Still good. Nobody got sick (used common sense with meat).
When/if we replace it, I think that I would use
Don't try to improve the cutting board - ain't worth it.
While open-grained red oak is not really a suitable material for a cutting
board, some references to qualified information about wood and bacteria can
be found on my web site - Hints & Tips - Cutting Board Hygiene.
Jeff Gorman, West Yorkshire, UK
email : Username is amgron
The end grain of red oak is like a bunch of little tubes or soda
straws bundled together. In fact, yu can take s stick of
straight-grained red oak, put one end in a glass of water, blow
throught the other end, and actually have bubbles come out under the
water. Not a good choice for a cutting board.
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