New Oak End Grain Chopping Boards

Very nice. Do you use a joiner at any stage of assembly, and, if so, any special techniques in using the joiner?

Thicknesser used throughout Chuck. Is a very long process!

Why Oak? From everything I've read, oak may be one of the worst woods to use for a cutting board due to it's open pores…

The board looks good nonetheless.

I don't know how well a mineral oil or mineral oil/wax finish would seal the pores, but I've gotta think that a salad bowl finish(wiping varnish) ought to seal up the pores nicely, right?

If it's white oak, it will be one of the beast woods you can use for a cutting board. White oak has closed pores, Red has open pores.

Exactly right Covenant. American White Oak is right up there with hard maple. The finishing process when flattening the top and bottom of board compounds this also as this species is rock hard, tight grained, but above all looks stunning.

When applying oils/wax to finish it is also apparent that the pores are closed. I have had to experiment with thinning the mix due to the fact that straight mineral oil just sits on the surface. We have been using one of these in our kitchen at home for 6 months now and there not even a scratch on it, let alone a knife mark. Definitely a once in a lifetime purchase as you will never need buy another. I'm considering a 25 year guarantee with every purchase…...........I'm that confident!

great looking board, would you mind sharing the jig you made for he mill work on it?

White oak huh? Of all the folks out here making cutting boards, I never once heard anyone say they used oak of any kind….....I personally would be somewhat skeptical using oak and will continue using woods like jatoba, walnut,rock maple.and purple heart. Just my .02