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s7horton · 01-10-2007, 08:32 AM

The one thing I don't like about oak for cutting boards is the open grain. That's typically why you'll see maple, walnut, or cherry for cutting boards. THe more open the grain, the more chance there is to collect bacteria.

01-10-2007, 08:32 AM	#4
s7horton Registered User Join Date: Jan 2007 Posts: 11 View s7horton's Gallery	Report This Post! The one thing I don't like about oak for cutting boards is the open grain. That's typically why you'll see maple, walnut, or cherry for cutting boards. THe more open the grain, the more chance there is to collect bacteria.
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