When making high-quality cutting boards, the kind of wood you select has a direct impact on the board's longevity, knife-friendliness, and food safety. Many times at our shop we see that woodworkers do not realize this and instead have been misled into thinking that what they are looking at when selecting wood for cutting boards is more important than what types of hardwood to use. Inappropriate wood selection will result in dull knives, warped wood over time, and the growth of dangerous bacteria in the wood's pores. Any do-it-yourself cutting board project must use the right kind of hardwood lumber with the right qualities.
Exotic Wood Zone specializes in high-quality hardwoods for cutting boards. With our totally dried and prepared wood perfectly suited for food use and ready to use, you will not just have a cutting board that is aesthetically pleasing but also useful and durable. When building an edge-grain cutting board or a more complex end-grain cutting board, the type of wood used will provide the necessary foundation for success. In this article, we provide information regarding different types of hardwoods, how to create food-safe finished cutting boards, and practical advice on how to create a safe and long-lasting cutting board project.
Why Hardwood Is Best for Cutting Boards
Wood types vary significantly when it comes to cutting boards, moreover, hardwoods have much better longevity than other wood species but are gentle to knives. Our priority in the shop has always been:
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Hardness: For a board to endure, it must be able to withstand deep cuts. Such hardwoods as maple or walnut will stand up after chopping and farm off your knives.
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Closed Grain: Tight-grained woods do not allow bacteria to take any root in pores. This plays an important role in food safety.
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Moisture Resistance: When wood expands or checks when damp this quality may crack and split and can cause unsafe surfaces. These risks are minimized through kiln-dried hardwoods.
The type of wood selected by woodworkers results in the manufacture of boards that are both durable and yet easy on blades- a feature valuable to those woodworkers who cook at home and those woodworkers who do it as a hobby.
Best Hardwood Species for Cutting Boards
In terms of cutting board performance, not all hardwoods are created equal. After working with cutting board lumber for many years, a few species have always stood out.
Not all hardwoods are equal when it comes to cutting board performance. The main cutting board lumber species which I have worked with for several years show consistent results because they display particular characteristics.
The industry standard for cutting boards is Hard Maple which people also know as Sugar Maple. It is very durable, of a tight grain, and of light and clean look. Maple resists moisture well and is gentle on knife edges, making it one of the best wood cutting board options for both home and commercial use.
Walnut is also a bit softer than maple though very durable. It is an ultra-dark brown that is straight grained. The walnut boards provide knife handling capabilities because they maintain their stability after the drying process. Many makers choose walnut cutting boards because they provide attractive design and functional performance.
Cherry only follows walnuts in hardness. It is warm reddish in color which fades too deep with age and wear. The cutting boards made from cherry wood require less effort to handle but they create a smooth and polished surface. However, they show knife marks earlier than maple or walnut does.
Other Exotic Hardwoods can also be used when chosen carefully. Closed grain structures of moderate hardness species can prove acceptable species whereas very oily or open-grain woods should be avoided. We always recommend evaluating grain density and moisture behavior before selecting exotic cutting board wood.
In end-grain and edge-grain applications, maple is better in both. Both the walnut and cherry are also good in use, however, many woodworkers use the walnut because it is such an attractive material in edge-grain boards.
Food Safety & Wood Selection
Food safety is a top priority for cutting board projects. Not all wood can be used directly with food and therefore it is important to know what makes wood safe.
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Safe Woods: Hardwoods with closed grains such as forest and walnut and cherry make it limit the absorption of bacteria.
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Avoid Toxic Woods: Some species of exotic wood will contain some natural oils or other compounds that are not food safe-never make species identification.
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Safe Finishes: Beeswax and mineral oil are the most widespread food-safe finishes. They cover the wood and do not lose the natural surface.
At Exotic Wood Zone, all the lumber is kiln-dried and checked in a workshop. This keeps you going with a fresh clean, dependable and food safe board each time. In our case, hardwood creation with the development of boards that are safe and durable is most efficiently performed by using well-prepared hardwood.
How to Choose the Right Cutting Board Lumber
Selecting the proper lumber goes beyond species. In our workshop, we consider:
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Thickness: Usually, a cutting board is between 1.5-2 inches thick which helps to stop the cutting board from warping. More dense boards also are not affected by warping and offer a strong chopping surface.
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Moisture Content: Kiln dried wood with a moisture content of 6- 8% possesses stability. Do not use boards that appear to be wet or so heavy.
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Board Size and Grain Orientation: The larger boards are supposed to be used in heavy chopping, the smaller boards are to be used as serving or prep. The orientation of the grain influences the hardness: end-grain boards can receive better the impacts of knives and edge-grain boards can be assembled easier.
Such working solutions keep at bay some of the common traps such as warping, cracking or premature wear.
End Grain vs Edge Grain: Which Lumber Works Best?
Knowing the end-grains boards and edge-grain boards is very essential in planning an effective cutting board.
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End-Grain: The fibers end where they are cut. This construction protects knives from damage while keeping its original shape through automatic repair. The solution works best for chefs who need to perform heavy chopping tasks.
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Edge-Grain: The board shows the sides of the wood fibers. Easier to make and maintain, it’s slightly harder on knives but often preferred for beginners or decorative boards.
Another common recommendation we make in our workshop is to use end-grain boards when doing more serious kitchen work and use edge-grain boards when it comes to lighter work or more aesthetic work.
How to Maintain a Hardwood Cutting Board
Your cutting board does not lose its food-safe status and appealing looks because of the correct maintenance which is several years long.
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Cleaning: Wipe off using warm water and weak soap upon every use. No soaking or dishwasher cleaning.
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Oiling: Take off mineral oil once or twice a month, or beeswax, when the board begins to become dry.
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Long-Term Care: Turn the boards every so often so that they wear even and light sand in case scratches are so deep.
These measures ensure the safety and look of the board whilst ensuring the board is functioning optimally.
Why Buy Hardwood Cutting Board Lumber from Exotic Wood Zone
We know how confusing the choice of the hardwood may get. The lumber supplied by Exotic Wood Zone is of the utmost quality:
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Quality Control: All of the boards are dried in the kiln and then checked and selected by hand in the work room.
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Species Selection: With domestic maples and walnuts, as well as exotic hard woods, all species are tested for safety.
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Experience-Driven Advice: our group will provide their use of woodworking experience to advise.
When you select hardwood lumber from a dependable source, you eliminate the guesswork and are sure to succeed with every cutting project.