[bobj3]

Hi

All of them it's one thing in the shop that will keep on giving if not done right why not just stop by a counter top out let and pickup a 12 " x 14" marble cut off..


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are there any types of wood to stay away from when doing a cutting board ? besides the obvious treated pine. im dumb but not that dumb

 

[bobj3]

Hi

I think I will stick with Marble, has a porosity ratio of between 0.5% – 2% I guess that's why they use it in high end counter tops in homes the edges on knifes will always go dull but they can't cut off wood to mix in your food if you don't use a block of wood that had a dead chicken on it

Never absorbs fat or moisture, perfectly smooth
http://www.amazon.com/Green-Marble-Pastry-Cutting-Board/dp/B002U9CS40

http://www.amazon.com/Creative-Home-4-Inch-Marble-Pastry/dp/B0001V2A1K/ref=cm_cr_pr_sims_t
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http://www.ethosmarblecare.co.uk/stonecleaning/marble-restoration-polishing.shtml

Marble is somewhat porous and is very hard on knife edges Bob. Marble also lacks the tannins in wood that can kill bacteria. Porosity of Stone I value the sharp edges on my knives so I would only use wood or plastic, never something as hard as marble or granite.

Any softwood would not make a good choice. Some woods are toxic to some extent with yew being very toxic but also being an unlikely candidate for a cutting board. There are wood properties charts that can be googled which would give you a good idea which ones are good and which ones to avoid.