Comments on: Food Safe Wood for Cutting Boards http://blog.larryeiss.com/2007/10/21/food-safe-wood-for-cutting-boards/ photography, woodworking, and such as may strike my fancy Sat, 21 Aug 2010 21:35:53 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Larry http://blog.larryeiss.com/2007/10/21/food-safe-wood-for-cutting-boards/comment-page-1/#comment-18092 Larry Wed, 17 Mar 2010 01:29:48 +0000 http://blog.larryeiss.com/2007/10/21/food-safe-wood-for-cutting-boards/#comment-18092 Mark, thanks for dropping by. This is a great question. Mineral oil is sold in drugstores everywhere for internal use. It has been shown to be completely safe even though it does not fully cure. In addition it is the traditional butcher-block finish, though traditionally it's combined with wax to give additional durability and aid cleaning. I personally skip the wax; mostly because I am lazy. However, everything I've read makes it clear that all oils that cure fully are food-safe once cured. So Tung oil, which doesn't fully cure, isn't a safe choice, but variants that do fully cure would be fine. Polymerized oils have a drying agent, and in some cases they build up like varnish. That wouldn't be a good choice for a cutting board. Years ago some of the drying agents were dangerous, and this is where many get the idea that some fully-curing oils are not food-safe. Mark, thanks for dropping by. This is a great question. Mineral oil is sold in drugstores everywhere for internal use. It has been shown to be completely safe even though it does not fully cure. In addition it is the traditional butcher-block finish, though traditionally it’s combined with wax to give additional durability and aid cleaning. I personally skip the wax; mostly because I am lazy.

However, everything I’ve read makes it clear that all oils that cure fully are food-safe once cured. So Tung oil, which doesn’t fully cure, isn’t a safe choice, but variants that do fully cure would be fine. Polymerized oils have a drying agent, and in some cases they build up like varnish. That wouldn’t be a good choice for a cutting board. Years ago some of the drying agents were dangerous, and this is where many get the idea that some fully-curing oils are not food-safe.

]]> By: Mark http://blog.larryeiss.com/2007/10/21/food-safe-wood-for-cutting-boards/comment-page-1/#comment-18091 Mark Tue, 16 Mar 2010 18:11:15 +0000 http://blog.larryeiss.com/2007/10/21/food-safe-wood-for-cutting-boards/#comment-18091 How can you recommend Mineral oil but not tung oil? Mineral oil is a by product of petroleum refining and it does not fully cure either? There are companies that make polymerized tung oil that will fully cure. Sutherland Welles is one of them. How can you recommend Mineral oil but not tung oil? Mineral oil is a by product of petroleum refining and it does not fully cure either? There are companies that make polymerized tung oil that will fully cure. Sutherland Welles is one of them.

]]> By: Larry http://blog.larryeiss.com/2007/10/21/food-safe-wood-for-cutting-boards/comment-page-1/#comment-17978 Larry Thu, 18 Feb 2010 13:09:13 +0000 http://blog.larryeiss.com/2007/10/21/food-safe-wood-for-cutting-boards/#comment-17978 Cocobolo is a wonderful wood and very beautiful. It is relatively dense and finishes to a wonderful shine with fine abrasives such as 0000 steel wool. Cocobolo is similar to teak in some respects and tends to be a little oily. Exposed to the open air for a time it does dry to the point where its initial oily nature is no longer an issue. As it dries, the wonderful red/orange color you first see when machining it darkens and becomes more brown; so be prepared for some color change over time. In general, I have found Cocobolo quite stable. I once made a lazy-susan from a piece that I had re-sawed a quarter-inch thick, and it stayed flat. Cocobolo is considered an exotic, and it isn't one I have used for cutting boards. I do have a kind of spatula made from Cocobolo. This implement is designed to be used in contact with food and was carved by a craftsman in Nova Scotia Canada. Other than this empirical evidence I do not know if it is food-safe. Being who I am, I'd use it anyway. But that's me. ;-) So I'd say that Cocobolo should make a beautiful cutting board, and the idea of leaving a natural edge should make it a very interesting conversation piece of which you can be proud. Cocobolo is a wonderful wood and very beautiful. It is relatively dense and finishes to a wonderful shine with fine abrasives such as 0000 steel wool. Cocobolo is similar to teak in some respects and tends to be a little oily. Exposed to the open air for a time it does dry to the point where its initial oily nature is no longer an issue. As it dries, the wonderful red/orange color you first see when machining it darkens and becomes more brown; so be prepared for some color change over time. In general, I have found Cocobolo quite stable. I once made a lazy-susan from a piece that I had re-sawed a quarter-inch thick, and it stayed flat. Cocobolo is considered an exotic, and it isn’t one I have used for cutting boards. I do have a kind of spatula made from Cocobolo. This implement is designed to be used in contact with food and was carved by a craftsman in Nova Scotia Canada. Other than this empirical evidence I do not know if it is food-safe. Being who I am, I’d use it anyway. But that’s me. ;-) So I’d say that Cocobolo should make a beautiful cutting board, and the idea of leaving a natural edge should make it a very interesting conversation piece of which you can be proud.

]]> By: Randy http://blog.larryeiss.com/2007/10/21/food-safe-wood-for-cutting-boards/comment-page-1/#comment-17977 Randy Thu, 18 Feb 2010 03:56:07 +0000 http://blog.larryeiss.com/2007/10/21/food-safe-wood-for-cutting-boards/#comment-17977 I have a local connection to coco bolo. I would like to make solid one piece natural edge cutting boards.What are the pros and cons to using coco bolo and will they warp if there one solid piece. I have a local connection to coco bolo. I would like to make solid one piece natural edge cutting boards.What are the pros and cons to using coco bolo and will they warp if there one solid piece.

]]> By: Larry http://blog.larryeiss.com/2007/10/21/food-safe-wood-for-cutting-boards/comment-page-1/#comment-17707 Larry Sat, 09 Jan 2010 02:02:45 +0000 http://blog.larryeiss.com/2007/10/21/food-safe-wood-for-cutting-boards/#comment-17707 Welcome, Dan! I don't <strong>know</strong> if it is food-safe or not, but as long as it's not sticky, I'd <strong><em>personally</em></strong> give it a shot. If I got a flavor in the food I'd quit. heheheh They serve Tilapia fillets on Cedar at the Chilli's Restaurant near me, and I wouldn't think of making a cutting board out of that. Southern Yellow Pine is some amazing wood. Very dense, as you say, and just basically wonderful to work with. Welcome, Dan!

I don’t know if it is food-safe or not, but as long as it’s not sticky, I’d personally give it a shot. If I got a flavor in the food I’d quit. heheheh They serve Tilapia fillets on Cedar at the Chilli’s Restaurant near me, and I wouldn’t think of making a cutting board out of that. Southern Yellow Pine is some amazing wood. Very dense, as you say, and just basically wonderful to work with.

]]> By: Dan http://blog.larryeiss.com/2007/10/21/food-safe-wood-for-cutting-boards/comment-page-1/#comment-17706 Dan Sat, 09 Jan 2010 00:44:56 +0000 http://blog.larryeiss.com/2007/10/21/food-safe-wood-for-cutting-boards/#comment-17706 Great discussion! Here's a question for you guys: I'm in NYC and as a sustainable furniture designer I often use reclaimed planks of yellow pine (and douglas fir) that came from demolished buildings. The yellow pine has a very high resin content and is dense as heck! I currently have a ton of off-cut around the shop so I was thinking about making some cutting boards. Does anybody know if yellow pine is food safe? Thanks, Dan Great discussion! Here’s a question for you guys:

I’m in NYC and as a sustainable furniture designer I often use reclaimed planks of yellow pine (and douglas fir) that came from demolished buildings. The yellow pine has a very high resin content and is dense as heck! I currently have a ton of off-cut around the shop so I was thinking about making some cutting boards. Does anybody know if yellow pine is food safe?

Thanks,
Dan

]]> By: Larry http://blog.larryeiss.com/2007/10/21/food-safe-wood-for-cutting-boards/comment-page-1/#comment-17377 Larry Tue, 27 Oct 2009 01:55:41 +0000 http://blog.larryeiss.com/2007/10/21/food-safe-wood-for-cutting-boards/#comment-17377 Thanks for dropping by, Rudy. We don't see much Pecan here in NY, and Hickory is relatively rare as well, so I have never used either of them at all. I am completely unfamiliar with the properties of Pecan. Hickory is very hard, and I think it would be a good choice. Now that you mention it, I may try to find some for myself. It sounds like fun. I have made Oak cutting boards, but I personally do not favor Oak because it is very open-grained. That gives it a tendency to retain particles and get dirty easily. The open grain also makes it absorb liquids rapidly and Oak is therefore somewhat more subject to movement. That said, Walnut is an open-grained wood and I use that all the time. So; Oak works, but I prefer it for cheese or vegetable boards rather than serious chopping blocks to be used with meats. Thanks for dropping by, Rudy.

We don’t see much Pecan here in NY, and Hickory is relatively rare as well, so I have never used either of them at all. I am completely unfamiliar with the properties of Pecan. Hickory is very hard, and I think it would be a good choice.

Now that you mention it, I may try to find some for myself. It sounds like fun.

I have made Oak cutting boards, but I personally do not favor Oak because it is very open-grained. That gives it a tendency to retain particles and get dirty easily. The open grain also makes it absorb liquids rapidly and Oak is therefore somewhat more subject to movement. That said, Walnut is an open-grained wood and I use that all the time. So; Oak works, but I prefer it for cheese or vegetable boards rather than serious chopping blocks to be used with meats.

]]> By: Rudy http://blog.larryeiss.com/2007/10/21/food-safe-wood-for-cutting-boards/comment-page-1/#comment-17376 Rudy Mon, 26 Oct 2009 19:38:45 +0000 http://blog.larryeiss.com/2007/10/21/food-safe-wood-for-cutting-boards/#comment-17376 I'm going to start making cutting boards as well. What do you know about Oak, Pecan or Hickory? I’m going to start making cutting boards as well. What do you know about Oak, Pecan or Hickory?

]]> By: Larry http://blog.larryeiss.com/2007/10/21/food-safe-wood-for-cutting-boards/comment-page-1/#comment-17299 Larry Tue, 06 Oct 2009 02:09:29 +0000 http://blog.larryeiss.com/2007/10/21/food-safe-wood-for-cutting-boards/#comment-17299 I can't tell you definitively, but I personally would not hesitate to use it. Ash is what they use to make baseball bats. It's quite hard and not sappy. I'd want to be sure I was using a well dried piece, since it may have a strong tendency to move after machining if it isn't dry. I'd say you have an extra benefit if the vassel is to be used for honey. Honey does not spoil. It's naturally antibacterial. So, like I said, I can't tell you for a fact that Ash is OK (my lawyers would have coronary) but I personally would not think twice about it. I'd personally eat off Ash without concern. I can’t tell you definitively, but I personally would not hesitate to use it. Ash is what they use to make baseball bats. It’s quite hard and not sappy. I’d want to be sure I was using a well dried piece, since it may have a strong tendency to move after machining if it isn’t dry. I’d say you have an extra benefit if the vassel is to be used for honey. Honey does not spoil. It’s naturally antibacterial. So, like I said, I can’t tell you for a fact that Ash is OK (my lawyers would have coronary) but I personally would not think twice about it. I’d personally eat off Ash without concern.

]]> By: Vivi http://blog.larryeiss.com/2007/10/21/food-safe-wood-for-cutting-boards/comment-page-1/#comment-17298 Vivi Mon, 05 Oct 2009 18:27:04 +0000 http://blog.larryeiss.com/2007/10/21/food-safe-wood-for-cutting-boards/#comment-17298 My father is thinking of making a wooden honey pot out of ash wood (we had some trees lopped last year so we have some wood left over.) . Does anyone know if ash is safe? V My father is thinking of making a wooden honey pot out of ash wood (we had some trees lopped last year so we have some wood left over.) . Does anyone know if ash is safe?

V

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