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." <[email protected]> wrote in message
news:[email protected]...
> What are some good woods for cutting boards (other than the usual
> suspects-maple, cherry and birch)? I have a several nice pieces of
> canarywood, zebra wood and cocobolo. Can I use them? Are they toxic?
>
>
Donald F. Baty, Jr. <[email protected]> schreef
> What are some good woods for cutting boards (other than the usual
> suspects-maple, cherry and birch)? I have a several nice pieces of
> canarywood, zebra wood and cocobolo. Can I use them? Are they toxic?
+ + +
There is a reason for the usual suspects (beech, maple, hornbeam, etc),
which is food safety.
PvR
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.
"Charlie Spitzer" <[email protected]> wrote in message
news:[email protected]...
>
> "George" <[email protected]> wrote in message
> news:[email protected]...
> > 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.
>
> don't all woods have SOME smell when working it?
>
Good hairsplit.
Consider me chastised
You're a lawyer, aren't you?
"Charlie Spitzer" <[email protected]> wrote in message
news:[email protected]...
>
> "George" <[email protected]> wrote in message
> news:[email protected]...
> > 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.
>
>
"Donald F. Baty, Jr." <[email protected]> wrote in message
news:[email protected]...
> What are some good woods for cutting boards (other than the usual
> suspects-maple, cherry and birch)? I have a several nice pieces of
> canarywood, zebra wood and cocobolo. Can I use them? Are they toxic?
http://www.collinsclubs.com/woodworkers/wood_toxicity_chart.html
I'd back well away from the canarywood, too - I was given some, and then was
told it was toxic. I haven't used it yet. For obvious reasons, there's a
few on that list that will never be in my shop.
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
"George" <[email protected]> wrote in message
news:[email protected]...
> 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.
don't all woods have SOME smell when working it?
> 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." <[email protected]> wrote in message
> news:[email protected]...
> > What are some good woods for cutting boards (other than the usual
> > suspects-maple, cherry and birch)? I have a several nice pieces of
> > canarywood, zebra wood and cocobolo. Can I use them? Are they toxic?
> >
> >
>
>
"George" <[email protected]> wrote in message
news:[email protected]...
> 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.
>
> "Charlie Spitzer" <[email protected]> wrote in message
> news:[email protected]...
> >
> > "George" <[email protected]> wrote in message
> > news:[email protected]...
> > > 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.
> >
> > don't all woods have SOME smell when working it?
> >
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.
hawk. patoie. no, ianal. technical support for http://stratus.com
"George" <[email protected]> wrote in message
news:[email protected]...
> Good hairsplit.
>
> Consider me chastised
>
> You're a lawyer, aren't you?
>
> "Charlie Spitzer" <[email protected]> wrote in message
> news:[email protected]...
> >
> > "George" <[email protected]> wrote in message
> > news:[email protected]...
> > > 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.
> >
> >
>
>