Which wood(s) should I choose?

I offer hard maple, walnut, and cherry as standard choices because I believe those are the best options available. I do include exotic woods upon request. Oak is often requested, but it is a poor choice because of the open pores on the end grain that can trap food particles and harbor bacteria.

Are some woods more sanitary than others?

Yes! Wood that is more sanitary has closed pores and usually has a fine grain; both of these properties also resist warping and cracking. Wood such as hard maple, walnut, and cherry are excellent candidates for sanitary surfaces. Woods such as oak, ash, and hickory have open pores on the end grain, allowing for food particles to be trapped and harbor bacteria.

Is wood more sanitary than plastic?

Yes! Don’t just take my word for it, there are two studies by University of Wisconsin-Madison showing that foodborne illness causing bacteria can be readily harvested from a plastic cutting board for up to 12 hours. On wood cutting boards, however, the bacterial load was diminished by 98-99.9% because the bacteria is wicked down into the wood by the end grain fibers, where it dies.

How thick are the boards?

The smallest boards will be 1.5 inches thick, but most will be 2 inches. A larger cutting area on top requires a thicker board for stability, protecting against warping or cracking.

What types of feet are available?

All cutting boards come with standard feet unless requested otherwise. The feet add 3/8” to the height, bringing it to 2 3/8” high. An adjustable foot is also available for an additional $15. At the lowest position it adds approximately 3/4” to the total height; the highest position adds another inch.