Top Spin responds:


I think he is referring to open v closed grain woods. I would prefer
a good closed grain wood like maple over oak, where bacteria may be
more difficult to wash away.

Many years ago I read an article in a reputable source (I have
forgotten where) that reported a study done to test whether plastic
cutting boards would be less likely to support bacteria growth than
wooden ones. The concern was that the bacteria would be able to hide
in the more porous wood.

The results proved the opposite. There was far less bacteria growth on
the wooden cutting boards (I don't recall if they specified the
species of wood) than on the plastic. I think they tested with various
degrees of washing and even the poorly-washed wooden boards actually
inhibited bacteria growth.

I'd avoid many of the exotics, as I said earlier, most particularly those like
rosewood which nearly everyone is allergic to in some form or other. But I have
had no problems with cutting boards made of white oak (avoid red) and walnut,
both open-pored woods. Usually, I do go for hard maple, trimming with cherry
when that seems desirable, and my wife is still use a cherry and hard maple
strip cutting board I made over 15 years ago for most of her heavy chopping
needs. No problems there.

Hickory would also probably work well, but it's such a bear to work (and
sometimes to find), I haven't tried it. Elm and sweetgum would work, I believe.



Charlie Self
"Character is much easier kept than recovered." Thomas Paine

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