Cutting boards (again -- wood safety)

[Jim Hinze]

I'm getting read to do a butcher block for SWMBO (The David Marks island) and am planning on using

(walnut, ash, purple heart, cherry, hard maple) which I know are all safe, but was also considering Mahagony (african) and Jahatoba... and was wondering about their safety..

Better yet, is there a listing of toxic woods that should not be used in food preparation?

[Bruce Shiverdecker]

The best source I've found is by doing a "Google" search with the words "Wood" + "Toxcicity".

Bruce

[Robby Phelps]

Hi Jim,

I would double check using walnut. I have heard that it is really bad to use the shavings in pet cages and for horse stalls i believe it is poisonous. Not sure but definetly check.

Best of luck and post some pictures. I love projects that mix wood species.
Robby Phelps RP Custom Woodworks


Signature line was removed - contained a direct link to poster's web site which violates the SMC Terms of Service.

[Andy London]

I think what many become confused with is the wood is not the toxic part, it's the dust and yes in some cases the shavings when mixed with urine becomes toxic.

I along with many others have been making cutting boards for many years using the woods you list and probably 40 others with no problems at all. I have studied domestic and exotic woods for the past 25 years and have yet to find and document that states any of the woods are toxic to humans when used in cutting boards or bowls.

Andy

[Steve Cox]

I'll ditto what Andy said. While many of these woods are toxic as dust, I've yet to see a problem in a cutting board.

[Norman Hitt]

Jim, as others have stated, Toxicity is not a problem, but a closed grain wood is an absolute necessity. Open grain woods provide too many "Niches" for bacteria to hide that can cause Real Illnesses.

For some additional information about keeping the board Sterile, go to the following site, and also check out one of the links there about the Dr's tests comparing Vinegar to commercial Ammonia, etc. Very informative.

(I think this is a legal link for this forum, but if not would the host please remove it with my apologies)

http://www.whatscookingamerica.net/CuttingBoards/AllAbout.htm

[Jim Hinze]

Thanks a ton everyone. As always, great suggestions & advice.