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make-cutting-board-out-of-wood-floor Need To Replace A Hardwood Flooring Plank? Here's How.

The wooden cutting board is the kitchen's unsung hero. Knives get all the attention, with their different shapes, sizes, metal types, and blade geometries to choose from. But a great knife isn't much good if the surface you're using it on is working against it. Add to that the risk of food-born illness from a cracked and deeply scratched board, and there's good reason to choose wisely.

A good make cutting board out of wood floor cutting board can last for years as your primary cutting surface, even with heavy use.

But if you spend money on a bad one, you'll curse yourself every time you chop an onion on it. We put a range of wooden board materials, constructions, and brands to the test to find out which ones were worth the investment. Makke fine piece of woodwork, this maple end-grain board from The BoardSmith is thick, solid, and gets all the details right. It's also been time-tested by the author for three-plus years of heavy cuutting use, so we know that with proper care, this board can last.

It comes in a variety of useful sizes, and by default has feet attached, but you can request for them to be left off you can also add a juice groove and other customizations, if desired. With perhaps the most beautiful finish of all the boards we tested, Brooklyn Butcher Block's maple end-grain board is impressively well made. It comes in one stock size of 12 by 18 inches, but custom orders are possible, as are added woox like a juice groove and indented side handles.

More affordable than an end-grain board, this edge-grain number from Brooklyn Butcher Block is thinner and lighter, but still solid and very well made. It'll ever-so-slightly wear down your blade faster than its end-grain counterpart, and it'll take on deeper scratches more readily, but in exchange you get a board that should be somewhat more resistant to splitting and warping over time, which is boare if you're not likely to oil it regularly.

At a fraction of the cost of the above boards, this acacia end-grain cutting board oc do its job more than well enough. We've given this brand many years of home and test-kitchen use, and our boards hardly look different from when they came out of the box.

The harder acacia wood will be a little less gentle on your knife blades, but not so much that you should rule it out. As I've written in my review of plastic cutting boardsmany of the assumptions about plastic being a more sanitary material than wood for cutting boards have been undermined boatd research. Yes, plastic is less porous than wood, and yes, it can be cuttihg more easily—at least initially. But uctting scratches pile up, plastic begins to look less ouy.

Unlike wood, which can close back up around more minor knife scratches, plastic holds the evidence of each and every bit of damage like a stubborn grudge. Those scratches in plastic are great places make cutting board out of wood floor bacteria to fester.

Eventually wood can get scratched up, too, to the point where it also becomes an unsafe food preparation surface; the bright side is that it can then be sanded back to like-new condition. While wood's porous nature may seem unappealing, studies have shown that wood sucks harmful microorganisms into it via the capillary action of its fibers.

There they remain, locked away until they die. On the flip side, wood requires more careful maintenance and frequent oiling, and, unlike some more durable plastic boards, can never be put in the dishwasher.

It can be handy to have both in your kitchen, but I prefer to use wood as my primary work surface. Cuttig a lot of amke to get into here, maks let's start with the most basic assertion: A great wooden cutting board should inflict minimal damage on a knife's blade, and it shouldn't be prone to warping and cracking.

Give me those two things, and I'm a happy make cutting board out of wood floor. Unfortunately, those two qualities are hard to come by. Wood is, by its nature, prone to warping and cracking. It's a once-living material, and as a result it comes with imperfections that put it at greater risk of failure than, say, a plastic cutting board.

Wood fares better in the minimizing-damage-to-a-knife's-edge department—better than a lot of plastic options, better than composite materials, and infinitely better than glass or marble mqke, never cut on glass or stone —but not all wooden cutting boards are the same in this regard.

The way the board is makw and the wood it's made from can have an effect on how your knife og up. There's one more criterion that we feel is important for a primary cutting board: It needs to be large and thick. Anyone who cooks regularly knows how annoying it is when your pile of sliced onions slides off the edge of your board onto the countertop.

Sufficient real estate is essential for a neat and organized workspace. For us, that means a cutting board that is at least 12 by 18 inches, and preferably larger. Wooden cutting boards of this woid should be at least an inch and a half thick, if not thicker, to lessen the risk of warping.

Sure, you can buy a smaller board or two for little tasks like slicing a lemon into wedges, but you need at least one cutting board that will give you the space to prep a recipe frustration-free. If you've never used a spacious cutting board, you cutying know what you're missing. End-grain boards, at left, show the tree-ring cross section on the work surface, while edge-grain boards right show the length of the wood fibers.

A tree trunk grows vertically, and its fibers run along that length, providing channels through which water and nutrients flow from the roots to the branches and leaves. There are a lot of ways to cut up a tree trunk, but for the sake of clarity I'll keep this make cutting board out of wood floor simple. Borad you crosscut the trunk, you expose what's called the end-grain. That's the cross-section of fibers that we see as the tree's concentric rings.

Vloor boards for which the end grain is on the cutting surface—that is, where the tree's rings are visible on the surface—are often referred to as butcher blocks. When you cut the trunk vertically, on the other hand, you expose a side view of the fibers running lengthwise; this is often called the edge-grain. As I said, there's more to it than that, but for the ou of cutting boards, I'm ouh it to these two terms.

Think of it like a bunch of plastic straws all glued together: They're just like the fibers running up cjtting down the length of a tree trunk. If you Fine Woodworking End Grain Cutting Board Amazon were to cut them cuttinh cross-sections, you'd get rounds full of visible holes.

tloor these hole-filled cross-sections the surface of your cutting board, and it'd be an end-grain board. If you were to cut the bundle of straws cufting, you'd split the straws into smaller groups of straws that are all the same original length; glue those smaller straw bundles together side-by-side so that they fashion the work surface of a board and it'd be an edge-grain board.

The edge-grain woo top has end-grain sides, while the end-grain board bottom has edge-grain sides. Note that an end-grain board will have the edge grain visible on its edges, and an edge-grain board will have the end-grain visible on its edges.

Which is better? Well, that's hard to answer. Make cutting board out of wood floor boards, where the off rings are visible on the work surface, are ever so slightly more gentle on your knives, since the blade can slip between the exposed individual fibers. You can't see this because the fibers are practically microscopic, but if you could zoom in, it'd look like a knife sliding between brush bristles, which close back up as soon as they knife is lifted away.

This does less damage to the blade over make cutting board out of wood floor. The board holds up better, too, because the fibers can reset after the knife is make cutting board out of wood floor away; an end-grain board can still develop scratches, but they won't mame as severe as on an edge-grain board under the same conditions.

On an edge-grain board, the knife comes down sideways onto the tree's fibers, splitting them like broken strands of spaghetti. This will wear down the blade somewhat faster, and it'll lead to gashes in the wood that won't heal so easily.

The board will eventually develop deeper scratches and can even splinter, though it'd take a lot of abuse to get make cutting board out of wood floor. Sounds like an end-grain board is better then, right?

Not so fast. End-grain boards are more difficult to make, which means they're more expensive than an edge-grain board of otherwise similar build and material quality.

They also have a lot more glued seams compared to the long strips of wood that make up an edge-grain board. Seams are frequent points of failure, which puts end-grain boards at higher risk assuming equal construction and material quality. End-grain boards, boaard the one at left, absorb liquids more rapidly than edge-grain ones do. That's why it's even more critical to keep an end-grain board well oiled, to prevent it from drinking every drop of water that touches it, and warping as a result.

End-grain boards are also more prone to warping and cracking, since all those exposed fibers absorb and release moisture much make cutting board out of wood floor rapidly one of their purposes in the tree was to transport water, after all.

An end-grain board will expand and contract with the weather and seasons, and will be harmed more dramatically and rapidly from over-exposure to water than an edge-grain board will. That said, a well-made end-grain board will still have a better chance at survival than a poorly made edge-grain one.

This is a key wod no type of wooden cutting board that is guaranteed cutying to make cutting board out of wood floor. High-quality expensive ones may be less likely to floot out on you, but some percentage will crap out nevertheless, even if you care for them properly cuttinb how to treat a wooden cutting board mske.

The type of board you choose should depend on a few factors. First is price. If you can't afford a good end-grain cutting board, a good edge-grain will be your default. Second is how heavily you plan to use the board. Cook a ton? You may see a small benefit from the blade-protecting qualities of an end-grain board, though the make cutting board out of wood floor is hardly dramatic.

Third is care, and you have to be honest with yourself. Are you really going to saturate your cutting board regularly with food-grade mineral oil to keep it quenched and less susceptible to floot, cracking, and water damage? Or are you going to neglect it the same way you've neglected those fancy knives you should have resharpened four years ago? If you're ready to put in the care, consider an end-grain board; if not, go for an edge-grain, which will generally tolerate abuse better.

Cutting boards can be made in a range of hardwood types. Maple is one of the most common materials for cutting boards, and I mostly limited much of my testing pool to that, though I did include a few teak boards and one acacia, since they're popular options on the more affordable end.

Walnut cuttign another highly regarded option. It's significantly darker than maple, so if that appeals boatd you on an aesthetic level, it's worth considering. Cherry is another popular option, though it's softer than uot say it's too soft to be an ideal cutting-board wood. I have cherry countertops in my home kitchen, but I've always made a point of not cutting directly on them; the wood is noticeably softer and easier to ding and dent than my maple cutting boards, so I'd agree make cutting board out of wood floor it's not the best for a true work surface, though a skilled woodworker may know how to pick cherry wood that's harder than what's typical.

Oak is one woov I didn't consider at all, since I found no credible sources that would endorse it for cutting boards. Cutging is another I cut from the get go, since it's infamously hard on knives. Teak and acacia How To Make Countertops Out Of Wood Flooring are woods that tend to be grown in Asia.

They cuhting mixed reviews, with some people complaining about their unpredictable hardness levels in the case of acacia and high knife-damaging silica content in the case of teakbut because they've become so common, and because they're priced affordably, I decided to include them in this review to see how they'd fare against the maple options in some real-world tests.

The main test I citting to run for this review was the knife-dulling one, to see just how much end- versus edge-grain and different wood mkae damaged a factory-sharpened edge. Durability would have been nice to test in a controlled manner, but it's a very difficult thing to test methodically for cutting boards. I could have abused all of the boards mercilessly to see which would fail oug, but that didn't seem fair—one of the rules of wooden cutting board use is to care for them properly.

May 30,  · Cutting out and replacing damaged hardwood floor planks takes a bit of elbow grease, time, and the right set of tools – anyone can do it! If you have a scratch but don’t think the bamboo plank(s) needs replacing, learn how to refinish bamboo flooring. Feb 19,  · Seems like every year somebody makes something cool out of bamboo: bicycles, snowboards, laptops, or a thousand other things. But the most common apps we see are slightly more mundane--flooring and cutting boards. Which got us wondering, how the heck do they get that stalk-like plant into flat, laminated boards?People.

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