JPG40504 wrote:Red oak = open = bad]< I am referring to the end grain total openess of red oak.
Truth be known, wood is not a good candidate for cutting boards from a health and allergy standpoint, but have been used with minimal concern for quite some time.
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Anybody wanna address the grain orientation(all same way/alternating/random)?;)
I thought the wood vs. plastic was disputed, but actually favor fell on the side of wood these days.
UC Davis research:
http://faculty.vetmed.ucdavis.edu/facul ... gboard.htm
or this article seemed OK:
http://www.reluctantgourmet.com/cutting_board.htm