Jim, the issue with Paduak for cutting boards is the large open pores. Food particles can accumulate in the pores to rot, mold and other nasty stuff. The open pores are just hard to keep clean. Closed grain woods like Hard Maple, Birch, Cherry, Goncalo Alves are best for cutting boards. Paduak is also a bit soft for a cutting surface.
Wood toxicity can be a concern around food but wood dust is the real problem. HERE
is our write up.
Yes, I would use the cutting board with pride. Just wash it well especially if used with meat.
Last edited by Woodworkers Source; 08-19-2009 at 07:58 PM.