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Chopping/cutting boards

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Geordiedod

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Hi could anyone give advice on different contrasting timbers for chopping boards both end grain and long grain styles. I have made a couple of endgrain boards in beech and while I'm happy enough with the outcome I would like to try something more decorative.
My concerns are different rates of movement in the different timbers.
Thanks
 

Roxie

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I have just made a chopping board and used Maple and Utile. Look at YouTube Wood Whisperer a good watch.
John
 

sunnybob

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Just about anything with anything. The pieces involved are so small, and glued on so many sides, that youre not going to get any movement.
 

AJB Temple

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I've made quite a few, as I am an obsessive cook and I make boards for friends.

Experience tells me:

If you are making a very big board, it will need steel rods through it.
Avoid timber that have radically different expansion rates
Make sure all timbers are dried to exactly the same moisture content.
Making strips and then offset gluing is quicker.
Use really fresh glue.
Always make boards reversible.
Rotate the grain directions.

Conventional wisdom is use woods that produce edible fruit (for humans).
End grain is kinder on very sharp blades, but in my experience doesn't make much difference in practice as long as the cook can sharpen a knife.
End grain soaks up a hell of a lot of mineral oil!
 
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