Prodigal Ponderings — cutting boards RSS


Have you ever wondered what to do with all those leftovers?  I apologize up front to all the “foodies” out there but I’m actually referring to wood.  Whether a seasoned carpenter or a woodworking hobbier we all end up with extra pieces from various projects which usually end up collecting in the “just in case” pile, or eventually find their way to the trash.   I hate to waste things, especially interesting pieces of wood that I’ve taken the time to cut, plane, and glue after matching up contrasting colors and grain patterns.  I’ve discovered that there is another option, and after talking to a fellow woodworker this weekend, I realized I’m not alone. By taking the various leftovers from my end...

Continue reading

End Grain Cutting Board Finishes

We finish our cutting boards in one of two ways; using food grade mineral oil is our most common finish however on occasion we will finish a board with Salad Bowl Finish (aka SBF). Before explaining the differences in the finish we’d first like to identify the similarities: Both finishes are food safe Both finishes will protect the wood surface without detracting from the natural healing and anti-bacterial properties of end grain boards. Both finishes are applied over several days with multiple coats Both surfaces will in fact require periodic maintenance Now the differences.  Mineral oil is applied to saturate the wood from one side through the board to the other whereas SBF provides a harder layer of finish that doesn't penetrate...

Continue reading

How Safe is Your Cutting Board?

It’s pretty clear that we woodworkers love our wood and for me in particular I get the most satisfaction out of making  end grain cutting boards. They are beautiful, functional, durable, forgiving to your knife edges and, perhaps more importantly, they are far more bacteria resistant than the more common (and less expensive) plastic cutting boards. Of course there are other surfaces that you can use to cut on, however materials like glass or stainless steel are completely unforgiving to your knife edges. If you value your knives, you will choose wood; if you value your health, you will certainly choose wood! **We’ve attached some research articles to back up our claims so don’t just go off my opinion, however...

Continue reading