Reply by Kirk650

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Posted on Cutting board question.

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663 posts in 1227 days

#1 posted 08-03-2017 02:21 AM

I make a good number of cutting boards, none of which are end grain. Just did one in white oak for a son-in-law. Soaked it with mineral oil, then switched to a oil/wax mixture till it wouldn’t take any more. I also use cherry, walnut, hard maple, ash, mesquite, and a couple in Bloodwood. Do not use red oak, due to the open tyloses (did I spell that right?). My beloved grandmother’s favorite cutting board was pine. It lasted from the Great Depression until a decade after she passed. Between she and my Mom, they finally wore the middle out of it due to slicing stuff for decades. So pine will work, but you may only get 80 or 90 years of service out of it.

Whatever you make it out of, it’ll need ‘refreshing’ every now and then. They bring them to me and I sand out the cuts and re-oil it. The ones in Bloodwood look so nice that they are used for display or cheese slicing only. I tell them that the boards are made for use, but they don’t listen.

I use Tightbond III for the glueup. And I suggest they don’t put the boards in the dishwasher.

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