Wood for cutting boards

Rule of thumb is if you can smell or taste (same thing) the wood when working it, don't use it. That said, almost any wood can provoke an allergic reaction in someone. Also, avoid open-grained woods which may be difficult to clean.

Best rule to follow is to make two distinctive boards, one for uncooked, one for food which will be cooked, and don't cross over.

Answer to next question - best finish is nothing.

Donald F. Baty, Jr. schreef

There is a reason for the usual suspects (beech, maple, hornbeam, etc), which is food safety. PvR

don't all woods have SOME smell when working it?

Easier to just ask you to touch your tongue to birch and then to some wild-assed tropical, than to go further. Or cut some maple and then some elm.

i think my point is that your rule of thumb isn't a very good one if every wood breaks it, not that some specific exotic woods are bad for you.

Good hairsplit.

Consider me chastised

You're a lawyer, aren't you?

I make my boards from any combination of sugar maple (hard maple), cherry, beech, with black walnut and purpleheart accents. Have not experienced any ill effects.

Jon E

hawk. patoie. no, ianal. technical support for