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.
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.
Oh man, then you really wouldn’t trust the red oak spatulas I made from the tree that hit my house lol
@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