Here are a few common myths about wooden kitchenware (particularly about the best types of wood for the job), that you should keep in mind when you buy your next piece of kitchenware.
A cherry cutting board will not kill you. The bark and leaves of the cherry tree are poisonous, so people assume that cherry should not be used for items that will come into contact with food.
In fact, very few woods are poisonous in indirect contact settings. They are: yew, sassafras, poison walnut (obviously), mulga, milky mangrove, and laburnum. (Here's a full toxicity list.) Other woods pose threats, mostly when their dust is inhaled or ingested, but are safe to use in food settings, as long as you're not in the habit of biting chunks off your spatula.
An oak cutting board, however, might. Okay, an oak cutting board won't actually kill you, but it will rot. Cutting boards (and most kitchenware) should be made of dense, tight-grained hardwoods, like maple and purpleheart. Walnut, cherry, paduak, and other hardwoods are also acceptable. Coarse-grained woods like ash and oak are often very strong (great for bookcases and table legs), but will absorb liquids much faster. The problem is that ash and oak are much cheaper than maple and purpleheart, and are sometimes used by woodworkers who don't know the downsides.
The wrong kind of glue is not healthy, either. We use Titebond III, a food-safe wood glue. Make sure your kitchenware is made with FDA-approved glue, otherwise you might be ingesting something entirely unhealthy. Titebond III has a short "open time," which means it dries quickly, making an intense glue-up like a cutting board tricky. But glues with a longer open time, like hide glue, can be dangerous if ingested. Most wood glues probably wouldn't kill you, but they might make you sick.
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