In article .com,
rkruz wrote:

Ive read that Red Oak is not recommend for cutting boards due to its
open grain and holding food that grows bacteria.

If one was to make a butcher block cutting board, using the end grain
of Red Oak do you think that would be ok?

Seems to me the end grain is very tight and hard and might work ok.

I have a lot of scrap that would be nice to use for making some xmas
gifts.

Any thoughts?

thanks!


We have used a maple board in our kitchen for 10+ years.
Still good. Nobody got sick (used common sense with meat).

When/if we replace it, I think that I would use
maple again.

Don't try to improve the cutting board - ain't worth it.

Lou