And the last thing you want is a splinter of Wenge in food!
I think the one bottom picture of the end grain where it is almost perfectly vertical looks pretty good, on my computer it looks black. Taking pictures with different computers, cell phones and cameras can make the wood look different than it might, so I only feel comfortable using a questionable wood like WENGE for a cutting board if I had it in my hands and could make my own decsion. Even then, it's only my opinion.
I did some googling and I have read things from regular old woodworkers to guys that exclusively make only cutting boards and some say use the Wenge no problem, my concerns are overblown and others say they won't use it at all.
Though I pretty much have to use Wenge to get a big contrast I know that it is a poison in dust or splinter form. My stuff is walked on, food never touches it. I never read anything scientific on transfer of toxins when Wenge specifically is used in cutting boards, so I don't know, maybe someone else does. There are numerous articles on Oaks and other woods and how some woods may even be beneficial when used in a cutting board. I would look that up and stick to those woods.
Trust your gut and your own research, not what me or any one person says.
Last edited by dovetail_65; 09-18-2017 at 06:47 PM.