"jjsmithin" wrote in message
oups.com...
Ive read that Red Oak is not recommend for cutting boards due to its
open grain and holding food that grows bacteria.



I have a lot of scrap that would be nice to use for making some xmas
gifts.

How about using it for "bread boards?" Even the end grain is going to be
awfully porous, and will provide an opportunity for pieces of food to
shelter and breed bacteria, to be killed by the tannic acid.