In article <[email protected]>, Alan Tabb
<[email protected]> wrote:
> What other hardwoods can I Safely use to make a butcher block/cutting board
> insert for our new kitchen, other than the traditional Maple?
There's alway Maple if you want something different...
djb
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I've used oak and walnut together.
Rick
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"Alan Tabb" <[email protected]> wrote in message
news:[email protected]...
> What other hardwoods can I Safely use to make a butcher block/cutting
board
> insert for our new kitchen, other than the traditional Maple?
> Thanks
> Alan
>
>
In article <[email protected]>, "Toller" <[email protected]> wrote:
>
>"Alan Tabb" <[email protected]> wrote in message
>news:[email protected]...
>> What other hardwoods can I Safely use to make a butcher block/cutting
>board
>> insert for our new kitchen, other than the traditional Maple?
>> Thanks
>
>When I worked in a butcher's shop everything was sycamore.
Say whaaaaaaat?? I think you're confused.
Sycamore is *waaaaaay* too soft to use as a cutting board, and has a flavor
besides. No way should it *ever* be used for a cutting board.
--
Regards,
Doug Miller (alphageek-at-milmac-dot-com)
For a copy of my TrollFilter for NewsProxy/Nfilter,
send email to autoresponder at filterinfo-at-milmac-dot-com
We've been using several end grain oriented teak surfaces for more years
than I can remember. Works well and is very durable.
RB
Alan Tabb wrote:
> What other hardwoods can I Safely use to make a butcher block/cutting board
> insert for our new kitchen, other than the traditional Maple?
> Thanks
> Alan
>
>
Also you don't want any wood with pores, as liquids and soft substances can
be pressed or absorbed into the pores and turn rancid or contaminated with
bacteria, viruses or moulds. You want a solid non pore type of wood. It
always comes back to maple, preferably hard, rock or sugar maple, which are
all the same thing.
"Doug Miller" <[email protected]> wrote in message
news:[email protected]...
> In article <[email protected]>, "Alan Tabb"
<[email protected]> wrote:
> >What other hardwoods can I Safely use to make a butcher block/cutting
board
> >insert for our new kitchen, other than the traditional Maple?
>
> It's been discussed before -- check Google.
>
> Ideally, you want a hard wood that won't contribute any flavor or other
> undesirables to the food being cut up. That's a fairly short list: maple,
> beech, birch, ash. Hickory and white oak will contribute some flavor, but
most
> folks likely will not find it objectionable; likewise cherry, but it may
be a
> bit softer than is practical. Don't use red oak under any circumstances:
wet
> red oak smells like cat piss, which is probably not an odor you wish in
your
> veggies.
>
> --
> Regards,
> Doug Miller (alphageek-at-milmac-dot-com)
>
> For a copy of my TrollFilter for NewsProxy/Nfilter,
> send email to autoresponder at filterinfo-at-milmac-dot-com
>
>
Bridger wrote:
>>ps don't use hemlock was just an off the cuff response. It be poison.
>
>
> IIRC, hemlock the poisonous herb that socrates drank and the timber
> used for construction today are totally different things.
>
> anyone have other/better info?
Correct. They have about as much in common as apples and dandelions.
Hemlock the tree is in the Pine family, /Tsuga spp./ I seem to recall that
the lumber has good resistance to insect problems, and it might indeed be
somewhat toxic, but it isn't the same thing as the other hemlock by a long
shot.
Hemlock the herb comes in a European flavor and an American flavor. I think
the European flavor is /Conium maculatum./ Both are EXTREMELY poisonous,
as in one leaf can kill you. (I think. I don't have my book handy, and my
butt is comfortable right here where it is.) They they have form and
flowers that look vaguely like a lot of other completely innocuous things.
I can never remember quite what they look like, so I stay the hell away
from anything with Queen Anne's Lace looking flowers that's growing
anywhere near water. The stuff here in North America is definitely a
"water hemlock." Not sure about the Eurotrash version.
--
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Safely? with a capital S? i would stick with maple and the fda on this
one...
randy
"Alan Tabb" <[email protected]> wrote in message
news:[email protected]...
> What other hardwoods can I Safely use to make a butcher block/cutting
board
> insert for our new kitchen, other than the traditional Maple?
> Thanks
> Alan
>
>
In article <[email protected]>, "Alan Tabb" <[email protected]> wrote:
>What other hardwoods can I Safely use to make a butcher block/cutting board
>insert for our new kitchen, other than the traditional Maple?
It's been discussed before -- check Google.
Ideally, you want a hard wood that won't contribute any flavor or other
undesirables to the food being cut up. That's a fairly short list: maple,
beech, birch, ash. Hickory and white oak will contribute some flavor, but most
folks likely will not find it objectionable; likewise cherry, but it may be a
bit softer than is practical. Don't use red oak under any circumstances: wet
red oak smells like cat piss, which is probably not an odor you wish in your
veggies.
--
Regards,
Doug Miller (alphageek-at-milmac-dot-com)
For a copy of my TrollFilter for NewsProxy/Nfilter,
send email to autoresponder at filterinfo-at-milmac-dot-com
What about Hemlock?
You'll never have to worry about roaches on it.
KY
ps don't use hemlock was just an off the cuff response. It be poison.
--
http://users.adelphia.net/~kyhighland
"xrongor" <[email protected]> wrote in message
news:Dk72c.53538$PR3.1012385@attbi_s03...
> Safely? with a capital S? i would stick with maple and the fda on this
> one...
>
> randy
>
> "Alan Tabb" <[email protected]> wrote in message
> news:[email protected]...
> > What other hardwoods can I Safely use to make a butcher block/cutting
> board
> > insert for our new kitchen, other than the traditional Maple?
> > Thanks
> > Alan
> >
> >
>
>
"Alan Tabb" <[email protected]> wrote in message
news:[email protected]...
> What other hardwoods can I Safely use to make a butcher block/cutting
board
> insert for our new kitchen, other than the traditional Maple?
> Thanks
> Alan
Beech, cherry, birch, maybe ash. Personally, I'd prefer beech over maple.
I have a board with purpleheart in it, and I have seen many using walnut.
Jon E
On Fri, 05 Mar 2004 22:35:01 GMT, "Alan Tabb" <[email protected]>
wrote:
>What other hardwoods can I Safely use to make a butcher block/cutting board
>insert for our new kitchen, other than the traditional Maple?
>Thanks
>Alan
>
White oak is decent around moisture. Any closed-grain non-toxic wood
should be a good choice.
On Fri, 5 Mar 2004 20:06:01 -0500, "KYHighlander"
<[email protected]> wrote:
>What about Hemlock?
>
>You'll never have to worry about roaches on it.
>
>KY
>
>ps don't use hemlock was just an off the cuff response. It be poison.
IIRC, hemlock the poisonous herb that socrates drank and the timber
used for construction today are totally different things.
anyone have other/better info?
"Alan Tabb" <[email protected]> wrote in message
news:[email protected]...
> What other hardwoods can I Safely use to make a butcher block/cutting
board
> insert for our new kitchen, other than the traditional Maple?
> Thanks
When I worked in a butcher's shop everything was sycamore.