What Woods are bad for cutting boards?

I would avoid open-pored woods like ash and red oak, which will be harder to keep clean from food stains. Pine might impart a resinous taste, and it’s soft so will show cutting scars from knives more easily than a harder wood like maple.Click to see full answer. Besides, what are the best woods for cutting boards? Best Woods for Kitchen Cutting Boards Maple. Hands down, maple is the most popular wood for a cutting board. Walnut. Another popular choice is walnut. Cherry. Cherry is sometimes prized for its rich color that ranges from medium to deep shades. Beech. Beech is a European tree that is often used for cutting boards. Subsequently, question is, is bloodwood safe for cutting boards? Cutting board should be made of tight grained wood. The tighter the grain and more dense the better. Also stay away from oily wood. If that’s the case then Bloodwood is fine, talk about dense, but man is it beautiful. Just so, what Woods are food safe? Most domestic wood, (maple, walnut, oak, etc.) are considered food safe. Also as mentioned above most all finishes are considered food safe once cured. Shellac, mineral oil and carnuba wax are the general “go to” finishes when working with items that will come in contact with food.What is an unacceptable material for cutting boards? Plastic Cutting Boards — OK They can be washed easily by hand or in a dishwasher. They’re relatively okay on knives but not as good as wood or bamboo. However plastic cutting boards can harbor bacteria as much as and even more than wood, especially when they get furry from long-time use.