Types of Wood to Use
Your DIY cutting board project starts with the type of hardwood that holds up well to knife cuts. It would also be moisture resistant. Dense hardwood lumber with a closed grain like maple, walnut and cherry are among the best cutting board materials.
Similarly, can I use olive oil to treat my wood cutting board?
Olive oil, corn oil, and sunflower oil, should never be used to maintain a cutting board or butcher block. … While these products protect wood and provide a beautiful finish, they are inappropriate for maintaining a cutting board.
Moreover, can you use olive oil to seal a cutting board?
You should not use any type of cooking oil on your board, such as olive oil, vegetable oil, or regular coconut oil, because they will go rancid. Also keep in mind that excess moisture is bad for wood. Never soak your cutting board or let it sit in water for extended periods.
How do you seal a plywood cutting board?
To keep your cutting board in prime condition, seal it once a month with oil. Some oils, such as linseed and tung oil, harden the wood and seal it from the inside; other oils simply penetrate the surface of the wood, including walnut and mineral oil. Beeswax is also a viable alternative.
The hardness for an optimal cutting board is in the Janka range of 900 to 1500. As a reference point, Hard Maple has a hardness of 1450, which makes it an ideal cutting board for the top end. Black Walnut falls in the middle at 1010 and Cherry on the lower range at 995.
Maple is the industry standard when it comes to wooden cutting boards — specifically hard maple or sugar maple wood. At 1,450 lbf on the Janka scale, it provides an excellent cutting surface that wears well against daily chopping but doesn’t ruin a good cutting edge.
Maple. Both soft and hard maple make for excellent cutting surfaces. But hard maple (1,450 lbf on the Janka hardness scale) is the industry standard among cutting board makers: It’s more scratch- and impact-resistant than beech, teak, or walnut but not so hard that it will dull your knives.
Maple cabinets weigh more than walnut cabinets. The two species exist on different ends of the density scale. With density measured on a 1 to 10 scale — with 1 being the softest — walnut ranks 1 or 2. Maple ranks 9 or 10.
Moderate price – A mid-priced hardwood, maple is typically less expensive than oak, cherry, and walnut, but more expensive than birch, hickory, and alder.
Maple, and other woods are a safe option for inhibiting bacterial growth around food. … Cleaned and cared for properly, maple is an excellent and safe option for food preparation.
Purple Heart is used all over the world as an exotic wood for cutting boards and many other applications. … The wood is safe for use and doesn’t cause any allergies or reactions when used for a cutting board.
we would avoid open-pored woods like ash and red oak, which will be harder to keep clean from food stains. Pine might impart a resinous taste, and it’s soft so will show cutting scars from knives more easily than a harder wood like maple.
Walnut is a softer wood than Maple. The benefit of this is that a knife will be much less likely to dull when using this wood, but there is a tradeoff since the softer wood is easier to scratch or dent. Its medium to large pores offer some resistance to bacteria and moisture but not as much as Maple.
Maple. Maple — specifically, sugar maple or hard maple — is the most popular choice for cutting boards. Maple is a hard, closed-grain wood. This means that it’s durable, able to resist bacteria, and features just the right amount of hardness.