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Nice!

Charcuterie boards are about the easiest thing to make and I see them selling for stupid money.  The other nice thing about them is that the best ones are made from boards that are less than desirable for other woodworking projects and would often be discarded.

That's a great project for you and your granddaughter.

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They are really nice. I have heard that it is better to do these boards from hard wood, in order to avoid chipping, but do you know any wood that might be not advisable to be in contact with food because of its toxicity?

What kind of finish did you apply, Don?

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I usually use walnut, maple or cherry for my cutting boards whether they are edge grain like these or end grain. 

I have been told that oak and ash are not good to use as they have open pores that will attract moisture and mildew.

For finish I use a food grade mineral oil soak well and then use a mixture of 50/50 mineral oil and beeswax.  Give it a couple of coats and eventually finish with an old car polisher.  You can buy board wax too.  I have used Chapman's and it works the same.

I give a small can of board balm with each board.

 

 

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4 hours ago, Ber Gueda said:

 do you know any wood that might be not advisable to be in contact with food because of its toxicity?

 

Suggest you read the article on wood allegies and toxicity found here Wood Allergies and Toxicity | The Wood Database (wood-database.com) 

A good finish might seal the wood, but why start off with a problem wood?  

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