Walnut: I call it a happy medium between Cherry and Maple--it's the "Goldilocks." Very nice on your knife, and it takes a stain well since it is so dark to begin with. Walnut is probably the single most popular wood for us.
It depends on what you are looking for in terms of strength, durability, and appearance. If you want beautiful wood that is strong and durable, then cherry wood is a great option. But, if you are looking for an easier to work with wood, then walnut might be a better choice.
Cherry makes the ideal cutting board material because it checks all of the appropriate boxes: it's dense enough to be durable under heavy use, soft enough to keep your knives sharp, and because it's derived from an edible fruit tree it's toxin-free and totally suitable for food contact surfaces.
The harder the wood, the less prone to warping and splitting it is. “Maple, cherry, and beech are all good options for wooden cutting boards because they are dense, closed grains,” Cohen says. “And they have small pores which are good at blocking bacteria.”
Similarly, walnut is another hardwood that's an excellent choice in the kitchen. Its dark color is one of its main appeals, and although it's softer than maple it will still hold up well over time. Walnut falls in the “just right” category of hardness that's perfect for both board and knife maintenance.
The Meat and Poultry Hotline says that consumers may use wood or a nonporous surface for cutting raw meat and poultry.
Following are the reasons why Walnut wood is expensive.
The tree takes around 50 years to mature, it is longer than most other trees. It is in high demand due to its desired characteristics such as durability, strength or aesthetic making it one of the best wood species around.
Wood that are too hard - Hardwoods like mahogany, teak, or rosewood (too hard) are not acceptable choices for cutting boards. 2. Soft woods - Avoid all softer woods such as pine or cedar. These woods tend to splinter easily, and they're too porous so they harbor bacteria more easily.
Cherry wood is not only stunning in color, but highly antimicrobial and non-toxic, making this a safe addition to your cooking routine.
Pros: It's easily shaped and shines up easily with a good furnish polish. Unstained, it has a rich, beautiful color. Cons: Cherry wood is expensive. Sometimes the color darkens with age (which can be a pro for some people).
Cherry is used in a wide variety of applications, including: Furniture: From cabinetry to tables to veneer, cherry is a staple in practically every American woodshop; Millwork: Interior millwork such as doors, moldings and trim; Flooring: Cherry is durable and sometimes used as flooring.
Walnut wood is also totally safe for food as it is free of toxins that could eventually end up in your food as well. As long as you season your board as soon as you get it, it will resist odors, water, and will last longer.
Walnut is often more expensive than cherry. Walnut trees are not as readily available as cherry trees. They also don't grow as tall, producing less wood per tree than other hardwood trees. Walnut wood doesn't usually come in long boards, meaning there are often more knots to work around.
Cherry is another 5% or so softer than walnut. Wood hardness is certainly something you'll want to take into consideration as you make your species selection.
The lighter hues of new cherry or even ash will complement the richer tones of walnut. Many pieces that we make at Thos. Moser are a great display of this ebb and flow of light and dark. Our chairs use lightly colored ash for the spindles and cherry or walnut as the seat and crest.
For cutting boards that will be used daily, Jess, stick with tight-grained domestic hardwoods, especially maple, birch, and beech. The small pores on these dense hardwoods leave fewer hiding places for foodborne bacteria than an open-grained wood, such as red oak. (Bamboo, actually a grass, offers another safe option.)
Stay Away From Softwoods
Softwoods are trees with needles or scale-like leaves that typically stay on the tree year-round. [1] Some examples include pine, fir, cypress, spruce, and cedar. You shouldn't cook food over softwoods for two main reasons. First, they burn quickly as they're less dense (contain more air).
Has a fine, even texture with moderate natural luster. Rot Resistance: Heartwood is rated as being very durable and resistant to decay, though not typically used in exterior applications. Workability: Black cherry is known as being one of the best all-around woods for workability.
Glass and granite cutting boards are not recommended. Wood cutting boards should be made from hard, tight grained woods; rock maple, walnut, cherry, teak, bamboo, ash and birch. End grain checkerboard style wood boards are preferred.
Materials To Avoid In Cutting Boards
Microban protection is not designed to protect users from disease causing microorganisms. Plastic– Plastic cutting boards may contain chemicals like phthalates, DEHA and Bisphenols, all of which are endocrine disruptors, that are often used in the production of plastic items.
Walnut is a softer wood than Maple. The benefit of this is that a knife will be much less likely to dull when using this wood, but there is a tradeoff since the softer wood is easier to scratch or dent. Its medium to large pores offer some resistance to bacteria and moisture but not as much as Maple.
Walnut Wood Works was an excellent choice for my butcher block island top for my kitchen remodel. Really exceeded our expectations! I would highly recommend Walnut Wood Works to anyone looking for a high quality custom wood creation!