John Brown Posted November 13, 2012 Share Posted November 13, 2012 Are there any woods that should not be used to make cutting boards for preparing food onI've some off-cuts that would make nice chopping boards etc but I'm not sure if they are suitableJohn Link to comment Share on other sites More sharing options...
ericd Posted November 13, 2012 Share Posted November 13, 2012 Chesnut if young, will likely turn black in contact with water or vegetable juices. Any other wood is ok (after all, it's France and not the deepest part of the rain forest....).Just scrub well with white vinegar every so often. Link to comment Share on other sites More sharing options...
Théière Posted November 14, 2012 Share Posted November 14, 2012 Chipboard [:)] Link to comment Share on other sites More sharing options...
Chancer Posted November 14, 2012 Share Posted November 14, 2012 Good job that my worktops are hêtre then!I recently routed a pocket in the bottom of a counter top for a french friend who has just paid a kings ransom for a trendy white gloss supply only kitchen from someone like Schmitt or Cuisinella, the initial 3mm of chipboard was dense as hell and really played havoc wih the cutter but after that it was as soft as s**te and you could remove the material with your fingernails, the only thing holding it together was the green dye making a pretense that it was hydrofuge.He proudly showed me the "invisible" join between the corner worktops that had to be sent all the way to the usine in Germany to be done "yeah right!", I showed him my worktop template, cutters and dog-bone fixings (it was them that convinced him) and told him that any half serious UK artisan would be thus equipped and that he would then have the correct angle between the worktops to match his walls which were out of square. Link to comment Share on other sites More sharing options...
Salty Sam Posted November 15, 2012 Share Posted November 15, 2012 Getting back to the OP's original question.I made some a few years back as gifts, and posed the same question on another forum. The best results come from using any close grained wood - or so I was told at the time!Since then I've made them from softwoods including pine offcuts, once completed applying copious amounts of Brandon Bespoke Chopping Board & Butcher's Block Lotion to seal the wood. Link to comment Share on other sites More sharing options...
John Brown Posted November 15, 2012 Author Share Posted November 15, 2012 Thanks for the commentsI wanted to make sure I didn't poison anyone or impart any horrid tastes in the foodJohn Link to comment Share on other sites More sharing options...
Jonzjob Posted May 25, 2013 Share Posted May 25, 2013 There are several woods that you don't use for food type impliments. One that comes to mind is yew, 'if' in French.Here is a toxicity list for woods that you may find interesting?http://www.orchard-woodturners.org.uk/wood2.htm Link to comment Share on other sites More sharing options...
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