Coat it with a good lacquer and no worries

 

Bamboo is common for cutting boards, its cheap. But it is very hard and hard on knife edge. I used them but got rid of them. Glass cutting boards are also bad.

 

No wood boards allowed in resurants,the issue is bacteria kinda soaking in,not the wood itself..but I use them at home all the time.
Just disenfect/wash after use,air dry.

 

Wood cutting boards have been proven to be superior to say, plastic. Bacteria is anaerobic, so if it resides deep in the cuts on the board where there's no oxygen it can't survive. Wheras with plastic cutting boards, bacteria can thrive e on the surface. But it all depends on how you ran them as well.

 

I have been using one abour 18 years. Shows very little wear. Been sick a few times but wasn't caused be my bamboo cutting board.

 

don't put lacquer on it, the proper way is to season it with mineral oil. Vegetable oil will go rancid. wash it after using and dry it immediately and you won't have any issues. I admit, i've never seen a cutting board made from plywood, are the edges protected at all? normally a cutting board is made from a glue up of strips of wood.

 

I live in Northeast, Texas. All of the barbecue restaurants, around here, use a wooden cutting board, to chop and slice brisket, pork, turkey, etc. I was in a rib joint a few weeks ago and I noticed a beautiful, big cutting board that was probably two inches thick. I asked the man about it and he said the brand is John Boos. It’s made of Maple. I think he said they are from Maine. If it wasn’t Maine, it was somewhere in the Northeast, I believe.

 

Could just make your own, butcher block is one of the easiest things to do if you have time. Cut 1/2 to 3/4 strips of wood an inch longer than the size you need. Glue both sides and stick them all together, then put a bunch of clamps on it. Wipe off any excess glue and leave it for a day. Cut to length, then crape and sand, then finish the way you want. I used Elmer's glue, didn't bother with biscuits. My computer is sitting on the last one I made 4 years ago, holding up just fine.

 

Donuts?

 

Just clean the thing when you're done with it and you'll be fine.

 

Heh heh plywood doesn't belong on a cutting board. Stay away.
You have yourself a cheap box store Asian made board as Bamboo is cheap and abundant there also it is hard like said and rough on your knifes. Bamboo is actually a grass.

Tight grains and pores woods like Hard Maple , Cherry , beech and some others are the go to's as they aren't apt to
absorb food juices.
You can get face grain, edge grain and end grain made boards.
End grain boards are sometimes mixed with a contrasting wood to give a checkerboard look.
They are the easiest on your knifes as your cutting with the grain or into the grain.

I've made some edge grain boards and my son has made some beautiful checkerboard end grain ones.
Titebond 3 for glue (waterproof and food safe for indirect contact)
Nothing but mineral oil for a finish and nothing but water to clean them and keep them oiled up.
Best to have one for veg and another for meats.

That's about all I know on the subject , I'd rather make more interesting things out of wood.

Boos boards are made in Effingham, Illinois actually and makes on up to the restaurant sized ones.
If I remember right they have an outlet store in the same town , I didn't go in but seen it on a road trip.

Edit; One more thing never put it in the dishwasher and never let it dry out from lack of mineral oil. Letting them dry out is one of the worst things you can do to them.
Butcher block oil has some added ingredients but is basically overpriced mineral oil.
Get your mineral oil at a drug store not a farm store as the latter is not pure enough for humans,

Walnut wood is ok (Boos makes it) just the wood dust and shavings can be trouble.

Boos Block Wooden Cutting Boards - Maple, Cherry, & Walnut Cutting Boards

Experience craftsmanship at its finest with Boos Block wooden cutting boards. Choose from maple, cherry, and walnut boards for a timeless kitchen essential!

www.johnboos.com

 

Can you search the web for similar cutting boards and post a pic of one that looks like yours?

The thing about bamboo destroying knives is that the fibers of it are very hard if you try to cut across them. Cutting into end grain of bamboo is not bad.

Almost all good butcher block cutting boards are plywood-like in the sense that they're made of smaller pieces of wood glued together. End grain is better for knives, and glued-up boards warp and split less over time than a single piece of wood straight from the tree. Whether or not it's toxic depends on whether food-safe glues were used in its construction.

The trick to keeping regular cutting boards from warping and splitting is to always wash both sides, even if only one side is dirty. If you wet and dry one side of a board over and over, while leaving the other side dry, it messes up the wood -- think about cupped siding on an old barn, where the exterior is constantly exposed to the elements while the interior is protected.

If you're cutting food directly on the board, use an appropriate oil (mineral is a good bet) to condition the wood. If you lacquer a board and then cut on it, the lacquer will eventually chip and you'll get bits of it in your food... eww.

If you decide you don't want your food touching the bamboo and its glues, but you do want to get some use from the board, you could apply any food-safe sealant and then use it as a serving platter. As long as you're not cutting straight into the sealant, it'll have a low risk of chipping off.

 

Can you search the web for similar cutting boards and post a pic of one that looks like yours?

The thing about bamboo destroying knives is that the fibers of it are very hard if you try to cut across them. Cutting into end grain of bamboo is not bad.

Almost all good butcher block cutting boards are plywood-like in the sense that they're made of smaller pieces of wood glued together. End grain is better for knives, and glued-up boards warp and split less over time than a single piece of wood straight from the tree. Whether or not it's toxic depends on whether food-safe glues were used in its construction.

The trick to keeping regular cutting boards from warping and splitting is to always wash both sides, even if only one side is dirty. If you wet and dry one side of a board over and over, while leaving the other side dry, it messes up the wood -- think about cupped siding on an old barn, where the exterior is constantly exposed to the elements while the interior is protected.

If you're cutting food directly on the board, use an appropriate oil (mineral is a good bet) to condition the wood. If you lacquer a board and then cut on it, the lacquer will eventually chip and you'll get bits of it in your food... eww.

If you decide you don't want your food touching the bamboo and its glues, but you do want to get some use from the board, you could apply any food-safe sealant and then use it as a serving platter. As long as you're not cutting straight into the sealant, it'll have a low risk of chipping off.

Here's a top photo and a side photo:

I personally see no risk, it is the paranoid SIL that thinks everything is out to poison her. Once, I even drank out of the garden hose in front of her...

 

Coat it with a good lacquer and no worries

Mmmmm no. Lacquer is a chemical, not a food grade finish, and certainly not waterproof. It is a cabinet and furniture finish. Plaques, frames, etc.

Here's a top photo and a side photo:
View attachment 535205
View attachment 535206
I personally see no risk, it is the paranoid SIL that thinks everything is out to poison her. Once, I even drank out of the garden hose in front of her...

Typical glueup so as it will not warp. And they use waterproof glue in these applications.
Basically the same type of glueup as plywood. Criscrossed grains of the pieces.
Thats all plywood is, strips of thinner wood. Cutting boards are normally thicker pieces of wood.

 

Make your own
I did for the misses
Like in the above post, I glue 1 inch blocks together
It's an end grain board and knives do stay sharper longer
Here is a pic

 

I enjoy my bamboo cutting board.🤷‍♀️ It just hangs on the wall when I'm not using it, I don't have much storage space in this strange little house so it works well for me. I'd love a section of butcher block countertop, but I haven't been able to sucker some poor man into making me one🤣