Thread: Is Huon Pine suitable for Cutting Boards?

I'd say Huon is too soft and also too nice for a chopping board. Here's a pic of my cheese board, jarrah, Purple Heart and Mountain ash.
IMG_3433.jpg

Originally Posted by Fumbler

I'd say Huon is too soft and also too nice for a chopping board. Here's a pic of my cheese board, jarrah, Purple Heart and Mountain ash.
IMG_3433.jpg

Hi Fumbler

It is interesting how opinions vary with geography.

Down here is Tasmania, Huon Pine is the norm for cutting boards, but getting expensive. Probably ubiquitous because it is nice, it does have mild anti-bacterial properties, and cutting boards have always been made from Huon - grannies was. My cutting boards are Huon and CTP, all 20 - 30 years old and still going fine. They get a light sanding every four or five years.

And, surprisingly, if you look at their hardness (janka), they are not much softer than the ashes, and much more closely grained.

Janka.jpg

In my view, jarrah and purple heart (especially) are too hard for cutting boards unless you enjoy sharpening knives. Within reason, softer is more knife friendly.


Cheers

Graeme