Cutting Boards - Wooden
As a hobbiest woodworker, I love the idea of a wooden cutting board. I have to admit though that I don’t own one. The main reason is that the plastic versions are so cheap and easy to care for. However, the beauty of a well made wood cutting board is drawing me to making one in my wood shop for use at BBQ competitions.
When it comes to wood cutting boards, there are some things you need to know. The first is construction. Low quality wood cutting boards are made with strips of wood laminated together. These boards are easier and cheaper to make. Because the grain of the wood runs from one end of the board to the other, knives will cut or crush the fibers of the board. This can cause splintering and warping overtime.
A quality, wood cutting board will be made of end grain, hard maple. With the end grain, you are only seeing the very ends of the wood fibers. As you cut into the board, the wood fibers aren’t being disected like a long grain board. The result will be a longer lasting board and will be much easier on the edges of your knives. This means less time keeping your knives sharp. Hard maple is the wood of choice. Oak or Ash (similar species to Oak) are hardwoods, but they are very porous, especially Red Oak. The wood grains are not as dense and the wood can both splinter easily and trap meat juices which harbors bacteria.
Before you first use a wood cutting board, you need to season it with oil. Never use cooking oils as they can go rancid. Use pure mineral oil or raw tung oil and rub into the board. You can find pure mineral oil in your local drug store. Use only the RAW tung oil. Warm the oil slightly before using which will help it penetrate the wood fibers. Keep some pure mineral oil on hand in the kitchen and apply every month or two. A clean and oiled wood cutting board can last a lifetime.
Todd: Have you considered the bamboo boards that are now readily available? They are harder than maple and supposedly resist staining much better, too.
~ B