Ive read that Red Oak is not recommend for cutting boards due to its
open grain and holding food that grows bacteria.
If one was to make a butcher block cutting board, using the end grain
of Red Oak do you think that would be ok?
Seems to me the end grain is very tight and hard and might work ok.
I have a lot of scrap that would be nice to use for making some xmas
gifts.
Any thoughts?
thanks!
"jjsmithin" <[email protected]> wrote in message
news:[email protected]...
> Ive read that Red Oak is not recommend for cutting boards due to its
> open grain and holding food that grows bacteria.
>
>
> I have a lot of scrap that would be nice to use for making some xmas
> gifts.
>
How about using it for "bread boards?" Even the end grain is going to be
awfully porous, and will provide an opportunity for pieces of food to
shelter and breed bacteria, to be killed by the tannic acid.
"Fly-by-Night CC" <[email protected]> wrote in message
news:[email protected]...
. BTW, the reason
> (at least in part) that Oak splits so easily is due to the split easily
> following the open straws. Red Oak would be OK for a dry (bread) cutting
> board but I wouldn't use it at all for wet food prep.
Well, I'd have to say that the large ray figure, which provides a natural
cleavage point, is more important in ease of splitting, especially radially.
If you're hacking round-and-round like you do for elm, along annual rings,
it's a different matter.
"connor aston" <[email protected]> wrote in message
> Do you think the hot temperature of the washer is enough to kill the
> bacteria?
The caustic detergent sure it.
I agree with George. They should be fine for bread only. No meat - ever!
Otherwise, as others have said, choose a different wood or a different gift
project.
"George" <George@least> wrote in message
news:[email protected]...
>
> "jjsmithin" <[email protected]> wrote in message
> news:[email protected]...
>> Ive read that Red Oak is not recommend for cutting boards due to its
>> open grain and holding food that grows bacteria.
>>
>
>>
>> I have a lot of scrap that would be nice to use for making some xmas
>> gifts.
>>
> How about using it for "bread boards?" Even the end grain is going to be
> awfully porous, and will provide an opportunity for pieces of food to
> shelter and breed bacteria, to be killed by the tannic acid.
>
In article <[email protected]>,
"jjsmithin" <[email protected]> wrote:
> Ive read that Red Oak is not recommend for cutting boards due to its
> open grain and holding food that grows bacteria.
>
> If one was to make a butcher block cutting board, using the end grain
> of Red Oak do you think that would be ok?
>
> Seems to me the end grain is very tight and hard and might work ok.
>
> I have a lot of scrap that would be nice to use for making some xmas
> gifts.
>
> Any thoughts?
An end grain butcher block from Red Oak would be potentially dangerous
for bacterial growth. The end grain of R. Oak is like open straws which
wick and hold whatever food liquids you put on there. BTW, the reason
(at least in part) that Oak splits so easily is due to the split easily
following the open straws. Red Oak would be OK for a dry (bread) cutting
board but I wouldn't use it at all for wet food prep.
Most butcher blocks are Hard Maple or Beech - the end grain is closed
and the wood is quite durable - much more so than Red Oak.
--
Owen Lowe
The Fly-by-Night Copper Company
__________
"I pledge allegiance to the flag of the
Corporate States of America and to the
Republicans for which it stands, one nation,
under debt, easily divisible, with liberty
and justice for oil."
- Wiley Miller, Non Sequitur, 1/24/05
"jjsmithin" <[email protected]> wrote in message =
news:[email protected]...
| good inputs. Thank you. I wont be using oak the. What is BLO
| product mentioned?
|=20
| thanks again
|
BLO =3D Boiled Linseed Oil
Not sure but I do not think it is too good for cutting boards either.
BTB my cutting board is made out of plywood. Think I need to replace it =
because the iner plys are beginning to show. Only 25 years of hacking =
and slicing on it . Hasn't killed me yet.
--=20
PDQ