"rkruz" wrote

Ive read that Red Oak is not recommend for cutting boards due to its
open grain and holding food that grows bacteria.

If one was to make a butcher block cutting board, using the end grain
of Red Oak do you think that would be ok?

While open-grained red oak is not really a suitable material for a cutting
board, some references to qualified information about wood and bacteria can
be found on my web site - Hints & Tips - Cutting Board Hygiene.

Jeff G

--
Jeff Gorman, West Yorkshire, UK
email : Username is amgron
ISP is clara.co.uk
www.amgron.clara.net