Answer: Oak is generally regarded as a good material for cutting boards, but there are many other types of wood that will work just as well. One from the list is maple, which has been used in similar applications for centuries now.
No matter what type of cutting board you go with, it’s important to be aware of the size and shape so the board can be used comfortably and effectively. When all is said and done, if you’re going to by a product made from wood for this specific application, oak isn’t a bad bet!
What woods are not good for cutting boards?
As with most things, cutting boards are made of different types of wood. The two worst types to use for these boards are ash and red oak.
These woods tend to produce the harshest smells over time after repeated use. Generally speaking, you can’t go wrong with any type of hardwood; some may just offer better looks than others.
Again though, be sure not to just pick whichever one seems cheapest because while it’s possible that some lighter colored woods may show less signs of scratches or cuts more quickly than darker ones, undisturbed stains on lighter woods usually appear faster than stained surfaces on dark lumber owing their more porous nature so long as they’re properly maintained.”
Why is oak not good for cutting boards?
Answer: Oak has large pores that is why it’s not good for cutting boards. The open pores will soak up blood, water and bacteria. This can be extremely dangerous when these things are KNOWN to transmit disease.
Another key advantage of maple or birch is that they are harder than oak but still show some sheen/reflection, so their abrasive surfaces resist abrasion better than darker wood with no shine (like raw pine). Another thing about oak is that it offers a lot of resistance to moisture penetration – if your board gets wet while you’re cutting meat on it.
How do you seal an oak cutting board?
You should re-apply the oil every 1-2 months to make sure your board does not dry out. Contrary to popular belief, mineral or vegetable oils are not preferred for this purpose.
Instead, a blend of natural food grade beeswax and carnauba wax is recommended for a good balance of nourishment, protection and easy cleanup. The easiest option would be a product like our Cutting Board Oil!
A few other items that help keep it sanitary are the use of butcher block conditioner prior to applying oil and wiping them down with vinegar after using your cutting board so the bacteria from raw meat doesn’t get on top.
Is oak wood Food Safe?
Answer: Oak is a robust, hardy wood that’s not only durable but resists degradation from insects and fungus. In fact it is so hardy, oak has been used for building ships and making barrels for centuries.
Food safety is important when buying cookware – whether you’re going to use it on the stovetop the oven or in the microwave. And according to a German safety agency, bad cookware can leach unsafe levels of chemicals into foods that are then eaten by humans – which in extremely rare cases can lead to cancer…
Can I use red oak for a cutting board?
Answer: Use of very porous-grain woods like red oak is not recommended.
Some of the best cutting boards are made from more durable, less porous hardwoods like maple, cherry, rosewood or even beech that resist crushing and staining better than softer wood like oak.
More expensive but worthy choices for your butcher’s block include end-grain resulting in natural bacteria resistance; these boards are also easier to maintain if oiled with mineral oil periodically to create an added slippery surface on the board. Surfaces without knots can also result in smoother surfaces so foods slide more easily across it.
