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12th October 2007, 01:24 AM #1Intermediate Member
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Is New guinie Rosewood ok for food prep?
Ive a few leftover pieces of it, Thought it would look good as a kitchen cutting board. one is about 250 x 45 x 800 There is some amboyner(spell) in it and is very rosey in colour. Is it safe for food?
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12th October 2007, 01:28 AM #2Intermediate Member
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test
If trees screamed when we cut them down, we wouldnt. But if they screamed all the time , we would.
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12th October 2007, 07:35 AM #3Hewer of wood
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Google on 'bad woods' and 'wood toxicity'
Cheers, Ern
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12th October 2007, 10:02 AM #4
ist possibly a bit lightweight or soft for a cutting board but then anything would probably work ok..maybe u got tougher pieces, maybe cutting it into end grain blocks would help..give it a go see how it work..s
"I am brother to dragons, companion to owls"
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12th October 2007, 03:08 PM #5
I find I am sensitive to the dust of New Guinea Rosewood when I've worked it. I doubt that translates to being toxic as a cutting surface however I'd do more research before using one.
Also the boards I have have a fairly coarse open grain. Again, I don't know if that would be an issue with keeping baddie microbes at bay but I'd be a bit suss about using it for cutting say chicken on.Franklin
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12th October 2007, 08:30 PM #6
Unfortunately doesn't really answer your question but helpful anyway
http://www.ubeaut.com.au/badwood.htm#N____________________________________________
BrettC
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12th October 2007, 10:26 PM #7SENIOR MEMBER
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If you do a forum search on wooden cutting boards you will find links to University studies, TV Shows and Newspaper articles that say the same thing.
Wooden cutting boards are safer to use than both plastic and marble boards, there is both a natural wicking action that pulls the baddies away as well inhibiting and killing them, regardless of the type of wood used.
To original question, used a heap of NG Rosewood off cuts to make up some chopping boards last year, my mother, brother and my family have not suddenly curled up and died since they started using them.
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13th October 2007, 12:09 AM #8Intermediate Member
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Yeah, I thought that it was only "badwood" as a sawdust. The stuff I have is as tight and fine as the real rosewood. At the moment im using it as a hobby bench piece for tying flys for flyfishing, glue and stuff all over it. What made me think it could be a kitchen board is that its so stable, It is totaly back cut but is freakishly stable. I got it from the woodage at mittagong? ten years ago, Gee they brought in some good stuff.
If trees screamed when we cut them down, we wouldnt. But if they screamed all the time , we would.
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13th October 2007, 06:17 AM #9Hewer of wood
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AFAIK claims for the anti-microbial properties of wood have been discredited.
Cheers, Ern
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13th October 2007, 07:31 AM #10SENIOR MEMBER
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AFAIK claims for the anti-microbial properties of wood have been discredited
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13th October 2007, 10:20 AM #11Hewer of wood
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Got any recent references?
Cheers, Ern
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13th October 2007, 10:41 AM #12Hewer of wood
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Got interested so did a quick search.
It seems Cruzi that you are partly right.
* Wood at least as good as polyethylene. Pine and beech tested, but only new material [added: and beech was no better than plastic]:
http://www.emeraldinsight.com/Insigh...tentId=1599299
* Anti-bacterial effects of wood greater than plastic:
http://www.atypon-link.com/WDG/doi/a...15/HF.2005.012
True only for pine, not other timbers tested:
http://www.springerlink.com/content/hu4ylvq1jd1hkenm/
These are bacterium studies. Viruses and parasites are likely to be another matter.
Added: conclusion from only these studies is that it depends on the timber and effects with used boards needs to be studied.Cheers, Ern
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