What Scientists Know That Woodworkers Don't

Comments · 1.4K

• SC

  @ScottWalshWoodworking · 6 months ago (edited) · pinned

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• BI

  @BiztoryTime · 7 months ago

  In Denmark it’s illegal for restaurants to use plastic cutting boards. Many years ago they demanded restaurants to use plastic as it was cleaner. They found out a lot of people got sick. And started testing cutting boards and found the same result mentioned here. Now plastic is banned and only wood allowed. Very nice.

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• FL

  @flactemnad · 7 months ago

  Living in Japan, professional chef wooden cutting boards are often made of soft wood like hinoki (cypress) or gingko. &nbsp;These are straight grained, solid boards, thick enough to be resurfaced several times, and no oil or other finish. &nbsp;My hinoki board is 55mm thick and still relatively &quot;light&quot; even at it&apos;s dimensions of 30cm x 50cm x 5.5cm. &nbsp;You want to wet the board surface before use to keep food and juices from soaking into the board, clean after use, rinse with boiling water and letting dry. &nbsp;Resurfacing is only needed when the surface is worn, and there are services for this or you can sand it yourself - I used a Japanese hand plane the only time mine needed it.

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• MA

  @MakerBoyOldBoy · 7 months ago (edited)

  79yr old wood butcher here. I just subscribed to your channel after watching your very carefully prepared video. &nbsp;Most solid and comprehensive discussion I have ever seen or read on this subject. It is truly grand that the skill/art/passion for woodworking is in good hands. Be well and prosper. 😊😊

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• UT

  @Utaheyelid · 7 months ago

  Breathing in dust vs. eating the same dust can&apos;t be assumed to cause the same problems in your body. Your lungs aren&apos;t designed to destroy bacteria or filter out problematic chemicals like your gut can. That would need specific studies on consuming wood products.

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• RI

  @RichAdent · 7 months ago

  My dad was a butcher since WWII. He owned a small grocery store and had a sold maple butcher block about 2&apos;x2&apos; and 2&apos; thick. Probably close to 200 lbs. He would clean it and then put a layer of salt on it overnight. Then scrape it of in the morning.

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• MA

  @MamdanisDomMommy · 7 months ago

  I am intensely allergic to walnut and walnuts in a way that has resulted in ambulance rides. I have never suffered any ill effects from eating food that was prepared on a walnut cutting board.

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• FD

  @fdghn4567 · 7 months ago

  When i used to to fit kitchens with Beech block tops I used to make a cutting board out of the offcuts to compliment the kitchen.

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• GU

  @gungaSam3000 · 7 months ago

  Hey, thanks for the cutting board! <br>I&apos;ll have to watch the video to find out why you gave it to me!

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• HA

  @happyundertaker6255 · 7 months ago

  <a href="https://www.youtube.com/watch?v=bx_kY1a2-MQ&amp;t=215">3:35</a> Bamboo isn’t wood, Its grass. And all bamboo cutting boards are very hard bamboo fibers held together by lots of resin.

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• GA

  @ga5712 · 7 months ago (edited)

  I recall hearing that in England (and presumably elsewhere) wooden butter churns were traditionally scrubbed with salt and rinsed with got/ boiling water then left in the sun (UV) to dry... they didn&apos;t know why it worked but they knew this method made butter last longer... presumably a similar approach to chopping blocks would reduce microbial risk

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• FL

  @Florkl · 6 months ago

  <a href="https://www.youtube.com/watch?v=bx_kY1a2-MQ&amp;t=342">5:42</a> Pretty much everything I eat would be irritating in my lungs…

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