I've been making and selling yellow pine cutting boards for 40 years and never had a failure. I paid for 2 daughters college educations selling those boards, and still make a lot of money making them, both edge and end grain. Leave the knots out of them. Thanks for sharing your video.
I have an old scratched well used cutting board I purchased from a thrift store. I have sanded it down to lessen the wear and it appears that there was some sort of wood filler in some of the knots. I was wondering if I could use pine resin to fill in the knots and heat it until it hardened? would this be plausible? I do have a food safe stain/sealer for butcher block that I was going to put over it. I hope that made any sense as I have never made things out of wood but use wood to make things(I am a stay at home mom and use wooden everything in the kitchen :) ) Thank you!
Only difference is soft wood will wear out faster. Long grain boards show wear faster than end grain. Also if you're throwing your cutting board at an intruder a hardwood board will hurt them more. 😂
The softer wood is better for your knife edge, thats why the Japanese use Hinoki which has a Janka rating lower than fir. All the Shun cutting boards I own are edge grain. The slow accumulation of wear is just a sign of it being a well used item in your kitchen. Cutting boards aren't meant to be works of art.
one thingI've learned to do is to alternate when i crosscut. So, I'll flip the long grain slab when i'm cross cutting it to balance out any imperfections in the table saw.
Pretty much what I would have expected. Interesting experiment. Seems end grain anything is some tuff stuff. I doubt most endgrain boards made of any hardwood would have survived that drop test. Nature of the beast. Cool video.
just got a face grain pine board for less than $1 and an oil-wax polish for $2 😂 for a student that rarely cooks i guess the scratch wont matter too much, but im wondering if it will be dangerous bcs of the bacteria, or will it be fine as long as i oil them once in a while?
Hardwood is tougher on your knives, especially good knives. Cheap knives, who cares really. Softer wood is better. End grain is also better as it self heals. Regular seasoning of your board is also required to prevent knife damage and prevent the board drying and splitting. Finally , you need to learn to use the proper knives for the job, you're going to hurt yourself man! Great comparo on the 2 types of boards, both looked freaking great! 👍
I like your style...don't think I would make a pine cutting board though unless it was for a gag White Elephant gift exchange..think I'd call it a "Big Box Store, Aisle 16 Cutting Board."
Please get a good quality clip on mic for ur videos. I usually turn off videos if the sound quality is using the mic in the camera at a distance. Ur videos would be much better. Thanks.
🙄 Know what you are using and how it should be used. Pine? No meat, and also you won't have to worry about having to sharpen your knives very often. I use dedicated meat/veg boards even with hardwood, but think I'll make a pine board just for veggies and my most delicate/sharp knife now.
No myth busting here. Why waste your labor making boards with an inferior material? Maybe do some proper research on why soft woods like pine, cedar and fir are not used for cutting boards. No one wants them.
I've been making and selling yellow pine cutting boards for 40 years and never had a failure. I paid for 2 daughters college educations selling those boards, and still make a lot of money making them, both edge and end grain. Leave the knots out of them. Thanks for sharing your video.
It's great to hear from someone who has a longer experience with them. Thank You!
I have an old scratched well used cutting board I purchased from a thrift store. I have sanded it down to lessen the wear and it appears that there was some sort of wood filler in some of the knots. I was wondering if I could use pine resin to fill in the knots and heat it until it hardened? would this be plausible? I do have a food safe stain/sealer for butcher block that I was going to put over it. I hope that made any sense as I have never made things out of wood but use wood to make things(I am a stay at home mom and use wooden everything in the kitchen :) ) Thank you!
Only difference is soft wood will wear out faster. Long grain boards show wear faster than end grain. Also if you're throwing your cutting board at an intruder a hardwood board will hurt them more. 😂
The softer wood is better for your knife edge, thats why the Japanese use Hinoki which has a Janka rating lower than fir. All the Shun cutting boards I own are edge grain. The slow accumulation of wear is just a sign of it being a well used item in your kitchen. Cutting boards aren't meant to be works of art.
Dude....don't cut with a newly sharpened knife right towards your hand!
I was holding my breath.
one thingI've learned to do is to alternate when i crosscut. So, I'll flip the long grain slab when i'm cross cutting it to balance out any imperfections in the table saw.
Fun video. End grain held up pretty well. Thanks for showing this.
Pretty much what I would have expected. Interesting experiment. Seems end grain anything is some tuff stuff. I doubt most endgrain boards made of any hardwood would have survived that drop test. Nature of the beast. Cool video.
Thank you! I would say I dropped the board roughly 8-10 before it cracked. Honestly not bad!
@@StarnerWoodco 8 times, damn that’s pretty impressive. I figured it was the first drop. 😲
@@DonsWoodiesthat was certainly the implication...
Bad ass music bro!! Thanks for posting I’m looking at using pine as a filler and lighter tone wood. Going edge grain my first cutting board.
just got a face grain pine board for less than $1 and an oil-wax polish for $2 😂 for a student that rarely cooks i guess the scratch wont matter too much, but im wondering if it will be dangerous bcs of the bacteria, or will it be fine as long as i oil them once in a while?
Every species of wood will hold bacteria. There is no wood that has smaller pores than micro-bacteria. So I wouldn’t worry about it!
@@StarnerWoodco ohh perfect! thank you soo much for answering!
i used pine to make cutting boards for my wife,she loved
s them and they are still in great condition 5 years later
Also, people use pine boards for bench tops and the hold up just fine so long as you don’t attack it and deliberately try to do harm.
Hardwood is tougher on your knives, especially good knives. Cheap knives, who cares really. Softer wood is better. End grain is also better as it self heals. Regular seasoning of your board is also required to prevent knife damage and prevent the board drying and splitting. Finally , you need to learn to use the proper knives for the job, you're going to hurt yourself man! Great comparo on the 2 types of boards, both looked freaking great! 👍
That knife deserves a raise.
I like your style...don't think I would make a pine cutting board though unless it was for a gag White Elephant gift exchange..think I'd call it a "Big Box Store, Aisle 16 Cutting Board."
Great video
Thank you
I'm one of the guys who comment about people using red oak for cutting boards . lol . I can't help it.
Nice video, but who uses a filet knife on a cutting board. You should have tried a chef's knife.
Yes
I like your videos
Nice
Ok. Thanks. No one would try the murder your cutting board the way you did. Just normal use is a better test.
Please get a good quality clip on mic for ur videos. I usually turn off videos if the sound quality is using the mic in the camera at a distance. Ur videos would be much better. Thanks.
Good news. I have got one since I made this video! Thanks for the advice.
You really shouldn't use pine for the simple reason that it's a very soft wood and it absorbs bacteria and can cause problems in the long run
🙄
Know what you are using and how it should be used. Pine? No meat, and also you won't have to worry about having to sharpen your knives very often. I use dedicated meat/veg boards even with hardwood, but think I'll make a pine board just for veggies and my most delicate/sharp knife now.
Love the music you used and the insert of the ad guy so...pine doesn't (rather it does) cut it for any use.
Fun vid. *👍🏾* *SUBSCRIBE*
Pine should not be used. The wood can be toxic and wood grain might allow food bacteria to get into it and mold
Simply untrue. Stop guessing and adding to wrong information.
@@antennasbcmy sentiments exactly...😅
Just use more coats of oil you be good fir pine boards
No myth busting here. Why waste your labor making boards with an inferior material? Maybe do some proper research on why soft woods like pine, cedar and fir are not used for cutting boards. No one wants them.
Pine has been used for cutting boards for centuries and a guy just a little ways up the comments sections sells them like crazy.