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I made a cutting board from oak many years ago, we used it daily until we remodeled the kitchen. And here I lived to tell about it. Maybe not the best wood for a cutting board, but I wouldn't be afraid of it
 

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Red oak is porous, white oak is not. Try this experiment-1) rub dish soap on the end grain of a piece of red oak, 2) blow through the other end of the piece-bubbles will form on the soapy end because the red oak fibers are arrange like a bunch of long straws bundled together.
White oak fibers are much more tangled/dense, so the soap bubble test won't work-ie. the grain is tighter.
Overall, science studies have shown that most hardwoods (including oak) are more anti-bacterial than any manmade material (ie. hard plastic cutting boards)
 

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Yeah, Socal and Gerrym are right. White oaks have tylosis in the grain which makes it a closed grain. Tyloses give the wood a closed cellular structure, which does not allow water to pass. While the pores are big, the grain is closed. I use beeswax mixed with mineral oil to seal the pores.
 
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