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Padauk overview Latin: pterocarpus soyauxii origin: west africa |
| Padauk is an exotic wood that is a bright orange or almost crimson wood when freshly cut, but oxidizes to a darker, rich purple-brown over time – although it stays redder than indian rosewood. It often grows in small groups and is reported to be common in dense equatorial rain forests | |
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Birch overview Latin: betula alleghaniensis origin: north America |
| Birch is a domestic wood reported to be full of natural waxes that render it waterproof. The tough and durable bark is also reported to remain in the soil long after the inside of the tree has rotted away. The fully grown tree is reported to be often 70 to 100 feet in height and 30 inches in diameter. | |
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Bloodwood overview Latin: brosimum rubescens origin: south america |
| Bloodwood is an exotic wood that is sometimes referred to as cardinal wood, for its obvious beautiful deep rose color. With age it’s color does darken, but not significantly so it is a great wood to use in intarsia projects. | |
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Bubinga overview Latin: guibourta demeusei origin: central africa |
| Bubinga is an exotic wood from central africa. It is initially pinky-red, but darkens with age. It is popular for tool handles, decorative veneers, turnery, boatbuilding, knife handles, and can be used as an alterntive to rosewood. | |
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Cherry overview Latin: prunus serotina origin: north america |
| American black cherry is a domestic wood that is usually considered to be in the same class as mahogany for usage in the united states. It is described as wood for fine furniture. The staff and strong wood is reported to work easily with both hand and machine tools. | |
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Maple (red leaf) Latin: acer rubrum origin: north america |
| Red leaf maple is commonly called soft maple, but the name often fools many woodworkers. Soft maple is only slightly softer than hard, sugar maple. Often red leaf maple has better color and a more interesting grain pattern. |
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Feb, Mon, 2023
Common hardwood used to make cutting boards
Common hardwood used to make cutting boards
| |
Padauk overview Latin: pterocarpus soyauxii origin: west africa |
| Padauk is an exotic wood that is a bright orange or almost crimson wood when freshly cut, but oxidizes to a darker, rich purple-brown over time – although it stays redder than indian rosewood. It often grows in small groups and is reported to be common in dense equatorial rain forests | |
|
Birch overview Latin: betula alleghaniensis origin: north America |
| Birch is a domestic wood reported to be full of natural waxes that render it waterproof. The tough and durable bark is also reported to remain in the soil long after the inside of the tree has rotted away. The fully grown tree is reported to be often 70 to 100 feet in height and 30 inches in diameter. | |
|
Bloodwood overview Latin: brosimum rubescens origin: south america |
| Bloodwood is an exotic wood that is sometimes referred to as cardinal wood, for its obvious beautiful deep rose color. With age it’s color does darken, but not significantly so it is a great wood to use in intarsia projects. | |
|
Bubinga overview Latin: guibourta demeusei origin: central africa |
| Bubinga is an exotic wood from central africa. It is initially pinky-red, but darkens with age. It is popular for tool handles, decorative veneers, turnery, boatbuilding, knife handles, and can be used as an alterntive to rosewood. | |
|
Cherry overview Latin: prunus serotina origin: north america |
| American black cherry is a domestic wood that is usually considered to be in the same class as mahogany for usage in the united states. It is described as wood for fine furniture. The staff and strong wood is reported to work easily with both hand and machine tools. | |
|
Maple (red leaf) Latin: acer rubrum origin: north america |
| Red leaf maple is commonly called soft maple, but the name often fools many woodworkers. Soft maple is only slightly softer than hard, sugar maple. Often red leaf maple has better color and a more interesting grain pattern. |
Feb, Mon, 2023
Cutting Board details
Nowadays, you can get a huge variety of cutting boards of different colors and finishes. You can find aisle upon aisle of cutting boards in a big supermarket. The internet abounds with options as well. So, how do you choose a good one? A light or heavy one? What type of wood is best? Should it have feet? You would do well to consider these factors to find a suitable cutting board for your requirements:
Dimensional Aspects
Cutting boards come in various sizes. However, unless you have space constraints, the rule of thumb is, the bigger, the better. Ensure that you get an additional inch of the board on both sides of the knife.
Regarding thickness, the only thing to keep in mind is that they should be 1½ inches to 2 inches in thickness. That way, your cutting board will be less likely to warp, take in moisture less readily, and will sit firmly on your countertop.
Hardness Factor
The two significant types of wood that we find are hardwood and softwood. Softwoods include evergreens like pine, Douglas fir, and cedar. Examples of hardwoods are cherry, maple, and teak. Hardwoods make the best cutting boards.
Wood Grain
Technically speaking, when we talk about wood grain, we refer to the direction of the wood fibers. Close-grained wood has tightly-packed fibers with tight pores, whereas open grain wood has larger pores. Close-grained wood makes good cutting boards because it does not readily absorb water. Hence, there is less accumulation of bacteria, mold, or stains with cutting boards made of close-grained wood.
Toxic Levels
Some types of wood can cause allergies due to the small amounts of toxins they may contain. Hence, it’s a good idea to use cutting boards made from fruitwood or wood from nuts like cherry, maple, or walnut.
Additional Features
Once the essential requirements are met, look for a few additional features that you might find useful – for example, holes for hanging and handles. If you work with a lot of raw meat or juicy fruit or vegetables, cutting boards with “juice grooves” may appeal to you. Then, you may prefer a cutting board with feet. So, look out for some extra features.
Cutting Board details
Nowadays, you can get a huge variety of cutting boards of different colors and finishes. You can find aisle upon aisle of cutting boards in a big supermarket. The internet abounds with options as well. So, how do you choose a good one? A light or heavy one? What type of wood is best? Should it have feet? You would do well to consider these factors to find a suitable cutting board for your requirements:
Dimensional Aspects
Cutting boards come in various sizes. However, unless you have space constraints, the rule of thumb is, the bigger, the better. Ensure that you get an additional inch of the board on both sides of the knife.
Regarding thickness, the only thing to keep in mind is that they should be 1½ inches to 2 inches in thickness. That way, your cutting board will be less likely to warp, take in moisture less readily, and will sit firmly on your countertop.
Hardness Factor
The two significant types of wood that we find are hardwood and softwood. Softwoods include evergreens like pine, Douglas fir, and cedar. Examples of hardwoods are cherry, maple, and teak. Hardwoods make the best cutting boards.
Wood Grain
Technically speaking, when we talk about wood grain, we refer to the direction of the wood fibers. Close-grained wood has tightly-packed fibers with tight pores, whereas open grain wood has larger pores. Close-grained wood makes good cutting boards because it does not readily absorb water. Hence, there is less accumulation of bacteria, mold, or stains with cutting boards made of close-grained wood.
Toxic Levels
Some types of wood can cause allergies due to the small amounts of toxins they may contain. Hence, it’s a good idea to use cutting boards made from fruitwood or wood from nuts like cherry, maple, or walnut.
Additional Features
Once the essential requirements are met, look for a few additional features that you might find useful – for example, holes for hanging and handles. If you work with a lot of raw meat or juicy fruit or vegetables, cutting boards with “juice grooves” may appeal to you. Then, you may prefer a cutting board with feet. So, look out for some extra features.
Feb, Sun, 2023
Cleaning and caring for your board
Wooden cutting boards look great; plus, they’re easy on knives, long-lasting, and if you clean them right, they can part of your kitchen for a long time.
My favorite one is about 45 years old, a hand-me-down from my parents. It’s lasted all these years because my mom took good care of it, and now I do, too.
So, what’s the best way to clean a wooden cutting board? How do you keep it from cracking? Wooden cutting boards do require a little maintenance, but it all pays off. Here are my tips for how to clean, maintain, and condition your wooden board so it’ll last for years!
How to Clean a Wood Cutting Board: Dos and Don’ts
- Do wash your cutting board by hand. If you’re just slicing bread, you can simply wipe it off, but for moist, sticky, or pungent foods (which is most of them), you’ll need to wash and rinse it.
- Do use liquid dish soap to wash your cutting board.
- Do wipe your clean cutting board dry, and let it finish by air-drying on its side.
- Don’t soak a cutting board. You can submerge it in water, but only for a quick dunk. Soaking can cause the board to warp.
- Don’t put wooden cutting boards in the dishwasher. The excessive heat and harsh chemicals of the dish detergent will cause the wood to dry out, warp, and/or crack.
- Don’t use harsh, concentrated cleaners on your cutting board.
More Tips for Cutting Board Care
- As you prep, wipe the surface of the board frequently with a sponge or dishcloth. This will make cleanup easier when it’s all said and done.
- Wash your cutting board soon after you’re done using it. This is so liquids, food residue, and odors don’t penetrate the wood. Have you ever sliced an apple only to discover locked-in garlic from the soup you made the day before has ruined your perfect fruit? Frequently wiping the board as you use it will keep this from happening.
- Sanitize your cutting board after prepping raw meat. Use either straight-up white vinegar or a solution of 1 1/2 teaspoons bleach in 4 cups of water.
- To freshen up a smelly board (think residual onion vapors), rub a halved lemon over the surface; let it sit for a minute or two, and then wipe off the board.
- To remove stubborn stains, sprinkle baking soda over a cutting board, rub with a warm, damp cloth, then rinse away any excess baking soda.
- If there’s caked-on residue, it’s okay to use an abrasive scrubbing pad, like this. It shouldn’t scratch your cutting board.
Cleaning and caring for your board
Wooden cutting boards look great; plus, they’re easy on knives, long-lasting, and if you clean them right, they can part of your kitchen for a long time.
My favorite one is about 45 years old, a hand-me-down from my parents. It’s lasted all these years because my mom took good care of it, and now I do, too.
So, what’s the best way to clean a wooden cutting board? How do you keep it from cracking? Wooden cutting boards do require a little maintenance, but it all pays off. Here are my tips for how to clean, maintain, and condition your wooden board so it’ll last for years!
How to Clean a Wood Cutting Board: Dos and Don’ts
- Do wash your cutting board by hand. If you’re just slicing bread, you can simply wipe it off, but for moist, sticky, or pungent foods (which is most of them), you’ll need to wash and rinse it.
- Do use liquid dish soap to wash your cutting board.
- Do wipe your clean cutting board dry, and let it finish by air-drying on its side.
- Don’t soak a cutting board. You can submerge it in water, but only for a quick dunk. Soaking can cause the board to warp.
- Don’t put wooden cutting boards in the dishwasher. The excessive heat and harsh chemicals of the dish detergent will cause the wood to dry out, warp, and/or crack.
- Don’t use harsh, concentrated cleaners on your cutting board.
More Tips for Cutting Board Care
- As you prep, wipe the surface of the board frequently with a sponge or dishcloth. This will make cleanup easier when it’s all said and done.
- Wash your cutting board soon after you’re done using it. This is so liquids, food residue, and odors don’t penetrate the wood. Have you ever sliced an apple only to discover locked-in garlic from the soup you made the day before has ruined your perfect fruit? Frequently wiping the board as you use it will keep this from happening.
- Sanitize your cutting board after prepping raw meat. Use either straight-up white vinegar or a solution of 1 1/2 teaspoons bleach in 4 cups of water.
- To freshen up a smelly board (think residual onion vapors), rub a halved lemon over the surface; let it sit for a minute or two, and then wipe off the board.
- To remove stubborn stains, sprinkle baking soda over a cutting board, rub with a warm, damp cloth, then rinse away any excess baking soda.
- If there’s caked-on residue, it’s okay to use an abrasive scrubbing pad, like this. It shouldn’t scratch your cutting board.