09/12/2025
Cutting Boards 101:
Wood Species
We use many species of wood in our shop. Although there are tens of thousands of different species out there, we tend to stick to a handful that are “tried and true” for what we build in our classes. The idea behind these cutting boards is that they are primarily used with “scrap” wood in our shop (cutoffs from decades of projects). Wood species vary in density, hardness, appearance, and durability. Here is a list of what we have in our shop and when/why to use them (or not use them) in cutting boards.
**Disclaimer: These are guidelines rather than rules. These are facts mixed with my personal preference.
Why wood cutting boards? Wood has natural bacteria-fighting tannins. With its porous structure it traps and dehydrates bacteria to keep you and your family safe. They do require regular cleaning and maintenance (which we will cover in a later post).
Walnut- This is a beautiful wood with a rich, dark chocolate brown color with unique grain patterns. Dense wood with tight grains (not prone to warping, cracks, or absorbing moisture). Very durable and will last forever with proper care. More costly than other species. My personal favorite species for cutting boards.
Maple- Very light in color, so it contrasts well next to other darker woods. Another hard, dense wood. Also has very tight grains like walnut. Harder than walnut, so can be slightly rougher on knives.
Cherry- Warm reddish-brown color. Moderate hardness makes it durable enough for heavy use and not as rough on knife maintenance. Also has tight grains. More prone to knife marks than maple or walnut.
Oak (red and white)- Unique grain patterns and a medium color contrasts well with other species or is great by itself. Very hard, dense, and durable wood that will resist knife marks well. Has more open grain than other woods (especially red oak), requiring more maintenance since it can absorb more moisture. White oak is also harder than red oak. Red oak is not recommended for raw meats without proper maintenance and cleaning for this reason.
Cedar- Beautiful color that can appear purple/pink, red, or white with unique grain patterns. This is a very soft wood prone to knife marks or dents. For this reason, I recommend this wood to be used as decoration or serving trays/charcuterie boards. Some may have allergies to cedar wood, so be aware of that as well.
Pine- Light colored wood with unique knot and grain patterns. Like cedar, this wood is very soft and prone to knife marks or dents. Also not recommended in cutting or chopping boards.
Comment any questions you have!
