Make SUPER CHEAP Wood Cutting Boards (Shockingly Good!)
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- เผยแพร่เมื่อ 22 ส.ค. 2024
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Turn a cheap 2x4 into a cutting board that’s better than a professional end grain cutting board! I challenged myself to turn a 2x4 stud into a professional looking end grain cutting board. But how will it hold up to the demands of everyday use in the kitchen? To test this, I made a maple end grain cutting board in my workshop and then compared the two cutting boards. They were tested for their durability from a variety of knives, their ability to resist stains, and their stability after washing with soap and water. I was shocked at the results! Woodworking is expensive enough. It’s always great when we can figure out a way to make it a little cheaper. Maybe that’s a different tool or cheaper lumber. I hope this woodworking project provides some creativity and inspiration to get into your workshop to make something others say is impossible!
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The first 1,000 people to use my link will get a full year of Premium membership to Woodworkers Guild of America for only $1.49: go.wwgoa.com/newtonmakes3/
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You always have great videos and give good advice. So I signed up for the membership for WWGOA and I gotta say, I'm not impressed. I only watched a dozen videos, and read a few articles before deciding it wasn't worth my time.
There was an article addressing powering a sawstop that directly contradicted itself twice, left me more confused than before. People pointed it out in the comments, no response to clarify.
There was a video about how to calibrate the gauge on a tablesaw. The host cut a piece of wood, measured it, found out that the cut was perfect, then moved the settings anyway without explaining why. Made no sense, had no explanation. Also was not clarified when multiple people pointed it out in the comments.
If I ran into this in 30 minutes on the site, I can't imagine what the rest of the content is like.
At least I only lost a buck 50. 🤷♂️
I did find that they have a system setup to invite friends and family to share your membership, which I thought was really cool. Too bad I don't think the membership is worthwhile.
I find much higher quality content on TH-cam, including this channel!
My wife's favourite chopping board is a small face grain pine one our daughter made 25 years ago. Its surface is concave now but it still gets a lot of use. It's light, small, thin and loved!
I made a 2x4 end grain board a few years ago. It came out great. the issue is years later even with proper care its warped. I think 2x4 is not dry enough from the store to work without warping. In the video he said he had it in his shop for months before using I think that's smart.
Quick question from a newer woodworker. Are there treatment chemicals in a standard 2x4 that might raise some concerns?
From my experience, 10 years in the construction industry, and over 5 in hobbyist Woodcrafting. I have not ever experienced “treatment chemicals” in standard 2x4’s. The mills must disclaim any treatments that the wood goes through. He goes through an another video (probably 2 weeks ago) about how to read the stamps on wood. Where their milled, how their dried, and how their shipped. Really informative, if you haven’t seen it.
I feel like it should be pointed out that there is lumber sold as "treated" or "pressure treated" lumber that should not be used for food surfaces. They are treated with a chemical to prevent rot. As the other answer mentioned, they are labeled accordingly.
Hey - if nothing else, this makes for low-cost practice! ✌🏻🎨☕️
Thank you! I've gritted my teeth for years about people saying you *can't* make cutting boards out of pine. You damn well can and they're fine lol
Love the humor. And honesty.
What about the resin and pitch in pine. Over time I think that will effect the taste of food you cut on it
This
I think as long as you keep it well oils and waxed it wouldn’t be an issue.
The reason to use maple versus pine is that with heavy chopping and slicing, as with meat and chicken, the knife grooves in the maple are only going to be superficial as opposed to deeper cuts into the soft pine. Those deeper cuts harbor bacteria which are difficult to eliminate which is why restaurant codes effectively bar the use of any wood cutting boards in favor of artificial boards that do not sustain the same amount of damage. Moreover your knife skill are not those of an accomplished cook whose cuts would be much harder and more vigorous. As a woodworker and a cook I think you have created a board that would probably harbor more salmonella and other bacteria than I would be comfortable with. I'll stick to my hard maple boards.
maple and acacia are also supposed to be rot/bacteria/mold resistant.
You can also just cook your ford after cutting it and wax and oil it. A 2x is also great material to proactive on. Woodworkers are the snobbiest bunch
Well. Plus. Pine or even hardwood like oak is actually an open grain. So every time to cut into the grain. The moisture runs deep into the length of the the grain. Whereas things like hard maple, walnut, and cherry are often used as all are hardwoods which was your original point but they also aren’t open grains. They are more like a bamboo. Their grains close off at whatever distance. Easier to maintain and keep clean. As a woodworker and cooker myself, I hope you knew all this or just were speaking to the lowest common denominator.
That’s not true. Wooden cutting boards are not banned in restaurants. That being said, you might live in a city that has some unnecessary ordinance that prohibits them in your local area, but overall they have been tested and found to be completely safe.
Oak is ok as well. It’s naturally antibacterial and anti microbial.
@@Andi.Mitchell.Designs all the research that I have read, and I have done extensive has show oak isn’t safe. Just bc something is soft wood. Aka bamboo, doesn’t mean it bad for spreading bacteria vs the others. And just bc it’s hardwood. Aka oak, doesn’t mean it won’t spread more bacteria vs others.
I have had an end grain Larch wood cutting board that I have use every day for over 5 years and it has held up extremely well. Additionally, being a soft wood it is easier on your knife blades. I prefer it to any hardwood cutting board. If you compare non-end grain cutting boards, hard wood would hold up better but be much rougher on your knives, more resistant to the board being cut. The principle is that with end grain the knife blade is splitting between the fibers, as opposed to cutting across the grain, which would wear your blade down faster. Thus for every day use a softer end grain board would be best for your knives.
I'm glad to see someone else who gets it lol
As a serving tray. Great. As a cutting board, I would never eat your food. Plenty of others have already said why. However, the concepts are the same correct wood sources. You can make great concepts of this but cutting spf and just dying /staining them before gluing up to get the design you desire.
Thank you, Billy! This was really interesting! And, really great to know also! I have noticed how easy it is to feel glue lines on end grain hardwood boards. It's really curious, I wonder why that happens!?!?! Any ideas? Anyone?!?
I can't say for sure why it seems easier to notice on end grain than face grain. I guess someone needs to drop some science on us.
I appreciate the test that you have performed here, granted it's not a bulletproof one. With that said, I'm impressed. I have wondered for several years about making cutting boards out of pine/fir, but never put the thought to action. You, sir, have restarted that thought process, especially as how I work predominately with pine/fir wood. Thanks
Most important tip is right at the beginning! Use Tight Grained wood (US viewers, read "lumber"). Also use "hard" maple.
Personally I would have cut the original boards narrower then glue them up alternatively so when you do the end grain glue up, you get a much more interesting pattern. Also the more end grains the less likelihood of knife cut marks when in use. I also believe there will be less chance of warping occurring to the board down the track. But hey! It's your board & video... :-)
This was a great video...but that being said, the pine board will wear and deteriorate significantly faster with daily use. It will NOT stand the test of time
nor should it ever be used to prepare food
Again great video. I do not make cutting boards but it was fun with good information to watch.
Pretty interesting experiment, Billy! 😃
Stay safe there with your family! 🖖😊
Well done, love the simplicity. I have made all of my boards out of hardwood. My next one will be pine like yours!
Funny, I've actually already made all of mine out of pine lol
Great video…. Showing beginners real word
There’s a company in Eastern Canada that produces tamarack/Larch end grain boards. It’s a dense softwood and their boards are sold worldwide
It may cut... But will it keal?
I hate to be that guy.... this looks great, BUT construction grade lumber (at least in AZ) is treated to repel bugs and water. Don't know if that's a safe board to "eat."
Love your videos!
Was thinking the same thing is construction lumber ok for food?
If it's purely heat-treated -- which should be discernable from the stamps on every board, at least in the US -- then it should be fine.
@@4422011 Nope. Too soft. Harbors bacteria
@@user-kv1ns5te2r The question was about treatment of the lumber, but anyway: you can buy utensils, bowls, and boards made of pine all day, every day. And the video just showed that pine stood up to the cutting as well as the harder wood. Will it stand up as well after many years of use and washing? I imagine it won't, at least compared to something harder, but it's very much TBD.
There's too much "common knowledge" that either a myth or otherwise misunderstood in woodworking, and I suspect this video was meant to challenge that. But if you have references about pine harboring bacteria, I'm happy to be proven wrong.
I'll be even MORE that guy.... cutting boards should ONLY be made from wood resistant to rot/mold/critters(bacteria) such as maple or acacia. In addition, cutting boards should ONLY be end grain ..... unless you like eating splinters with your dinner ....
Any cutting-Board that passes the "Hummus test" is a good board
I really enjoy your videos.
I do have a degree from WORD POLICE UNIVERSITY. Using the words RAISE and UP together gets you a ticket from this sworn officer. Just say raise. We all do it. 😊
Funny you would pick this topic. I just used some doug fir to practice making end grain. I've only done 1 in the past and it didn't go well. Now I have a customer that wants a 18'' x 24'' x 2'' and I don't want to get all the way to the end and screw it up.
You deserve more followers! Great video!
Always wondered what people were buying those full twist lengths for in the local DIY store! Chopping boards!
Is that a pine cutting board 😂
Not pine no. That's a lower grade of wood in my opinion. Home Depot calls it white wood
pretty sure that's pine...
Could the warping in the maple be from air dried instead of kiln dried? I’ve heard air dried can absorb moisture much more than kiln dried since the cells are kind of damaged after the high heat of a kiln?? Love to hear others thoughts
Great idea, I personally would make two, maybe even 3, one for fruit and veg, one for raw meat, and then one for cooked meat. I know I'm fussy, but I used to be in charge of a kitchen.
if u used to run a kitchen professionally I would hope you would avoid using a pine cutting board at all cost...😟
End grain doesn't raise. All you do is fill the "straws" with water which will prevent deeper oil penetration...
Is it necessary to part up your 2x4 with a jig saw? Wouldn't it be slower with a butter knife?
"Like sanding a marshmallow." 😂😂😂
That was very interesting and well done.
Thanks!
I always thought using softwoods for preparing food would be unsafe for food consumption? I thought the juices of meat or other food would seep into the grain and eventually you'd get bacteria that could cause food contamination. This was the reason hard woods were used.
you're 100% correct, please NEVER do this in real life...
Another interesting test would have been (or would be if you added it) is the sharpness of a knife after use. A lot of people think end-grain cutting boards or bamboo are great, but they can be murder on a knife's edge. I've debated making a edge grain board or pine like here for that reason.
Actually the argument for end grain cutting boards is that the edge of your knife takes less damage compared to long/edge grain.
@@stenmin1234 plus, end grain is the LEAST likely to create splinters that end up in your food!
end grain keeps your knife edge MUCH longer than face or edge grain, it's a little slower to work on but absolutely worth it for all of its many advantages
👍👍as usual! Thanks. JimE
Is it really made from pine or are you using pine as a term for generic construction lumber? I ask because I live in the Pine Tree State and pine is expensive.
I would have a lot of trepidation cutting something like chicken on that! Bread or veggies, you are probably okay!
I made a cutting board out of pecan once. Within a month it looked like a wire brush was used on it.
raising the grain... on end grain. is this really a thing? Not trying to be a tool. I ask legitimately looking for understanding.