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What Wood Is Best For Cutting Boards ? (With Images)

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 #4 Teak

 

Teak is a unique hardwood because it keeps its natural oils even after it has been cut and worked on. These oils keep it from warping and help it resist damage from water and knives. But it is another soft wood, with a strength of about 1,150 lbf. Because it is used so often to make outdoor furniture and other home goods, the number of wild teak trees has dropped dramatically in recent years..

Pros

  • Natural oils imply less upkeep for you.
  • It can withstand rainy conditions and protects your knife blades.

Cons

  • 1.150 lbf hardness rating.
  • Teak is not a renewable resource.

#3 A Cherry

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Cherry is both a tree and a hardwood, but it’s not very hard—less than 1,000 lbf. This is good if you have sharp knives, but it also makes it easy to damage the board by using it too hard. Cherry is a good choice if you’re just getting it for looks or if you’re making your own board and combining different woods. But if you’re a real food prepper with heavy knives, it’s not the best choice.

Pros

  • Very attractive appearances
  • Conditioning is not required.
  • Knife blades should be protected from harm.

Cons

  • The board has a hardness rating of less than 1,000 lbf.
  • It will require replacement sooner than tougher woods.

#2 Pecan

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Our list of woods is topped by pecan, which has a Janka grade of 1,800 lbf. This does mean that it won’t get scratched or damaged in other ways, but knives will lose their edge quickly, so you’ll need to clean them often. Along with that, its pores are not as closed as those in some other woods. This means that it needs to be cleaned more thoroughly to stop germs from growing.

Pros

  • Extremely tough and difficult to damage.
  • Heavy board that creates the impression of strength.

Cons

  • It will dull knives with a force of 1,800 lbf.
  • Loose pores necessitate meticulous cleansing.

#1 Bamboo

 

In a strict sense, bamboo is not a wood. It does, however, grow very quickly, making it a very sustainable and reusable material. With a strength value of 1,400 lbf, it’s tough enough that it won’t break easily but not so tough that it will hurt knife blades too much. However, because it has a high silica ratio, more delicate knives may get damaged.

Pros

  • Lightweight and simple to transport
  • Bamboo is a very sustainable wood that is scratch and water resistant, having a hardness level of 1,400 lbf.

Cons

  • Some blades may be blunted.
  • Because it is lightweight, it may move about when used vigorously.

Things to Think About

An important reason why many expert cooks use wooden cutting boards is that they are heavy and strong. As long as the right kind of wood was used, they can stand up to cuts and other damage while providing a stable area for cutting. One thing you do need to do regularly is treat or condition some woods. Porous woods in particular can be easy for bacteria to grow on. When getting this kind of cooking item, think about the following:

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Hardness: The Janka hardness scale is usually used to measure how hard wood is, and the range is usually between 1,000 lbf and 2,000 lbf. That number should be around 1,500, because any higher and knife blades will dull quickly, and wood below that number will be too easy to damage when cut often.

Porosity: The holes in wood that are found between the grains are called porosity. The holes should be as small as possible because surfaces that are too open let water and germs creep in. So, bacteria can grow and spread. Even in the most porous wood, it is possible to kill germs, but it takes a lot of hard work cleaning and drying.

If you don’t use any of the woods on the list above, make sure you stay away from any wood that is thought to be poisonous. One type of wood that shouldn’t be used for a cutting board is red maple, which is poisonous.

Treatment—Most boards made of wood need to be conditioned or treated in some way. In other words, put on an oil and let it soak in. This helps keep water from soaking in and can keep the wood from breaking.

In conclusion

Some people don’t use wood cutting boards because they’re afraid germs will grow on them. But if you pick the right wood, condition it properly, and make sure it’s cleaned and dried properly, you can have a beautiful, long-lasting, and useful wooden board. These are some of the best hardwoods you can buy to help you choose the right wood for your kitchen.

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