I don’t think I could trust oak in a cutting board. It just has too many open pores. I’d be worried about food working its way in and never being able to properly clean it.
@BradleyUffner@Marafon I found this podcast really good for thinking about finish on cutting boards and wood choices. Basically as the bacteria gets pulled into the grain it dies and so no finish is good and open grain is okay. At least that was my take.
Lovely looking chopping board :) The lines and dots look really fun and I have not see one like that before.
That is absolutely gorgeous! Is this a charcuterie board or cutting board?
Thanks so much! I think they plan to use it as a cutting board.
I don’t think I could trust oak in a cutting board. It just has too many open pores. I’d be worried about food working its way in and never being able to properly clean it.
@BradleyUffner @Marafon I found this podcast really good for thinking about finish on cutting boards and wood choices. Basically as the bacteria gets pulled into the grain it dies and so no finish is good and open grain is okay. At least that was my take.
Lovely looking chopping board :) The lines and dots look really fun and I have not see one like that before.
Do you have a link for the podcast? I’m curious to hear what they have to say.
@BradleyUffner Ha! Totally missed that I had not added the link. Here you go https://www.finewoodworking.com/2024/10/04/stl325-no-finish-no-problem
Thanks for linking that podcast I will have to listen to it later but the little bit I listened to already sounds right up my alley.
Oh man, then you really wouldn’t trust the red oak spatulas I made from the tree that hit my house lol