Consider the following key attributes of a wood species before deciding on one for your cutting board or butcher block:
Janka Hardness Rating: The higher the hardness rating of a wood (measured in pounds-force or lbf), the harder and more resistant it is to scratches, dents, or dings from knives. Opt for hardwoods like maple over softwoods like pine; the former usually have a higher hardness rating and are less damage-prone than lower rated softwoods.
Porosity: Choose closed-grain woods (pores invisible to the naked eye) to keep lkquid or bacteria from entering the cutting surface and causing mod growth, wood warping, or stains. The smaller the pores, the better. Open-grained woods (pores visible) such as oak and ash are poor choice because they soak up moisture like a sponge and quickly become a breeding ground for bacteria.
Toxicity: Stick to woods that produce edible fruits, nuts, leaves, or sap; these are considered to be food-safe. Exotic woods like Purpleheart, while attractive, should be avoided as they often contain toxins that may leach out of the wood and into food placed on the cutting surface.
Conditioning: Food-grade mineral oils such as Omala Natural Butcher Block Oil and Omala Natural Butcher Block Wax should be applied to wood cutting boards and butcher blocks to suppress wood's natural tendency to shrink and warp or split as surrounding humidity decreases. Typically, you should condition quarterly after cleaning wooden cutting boards, but some woods shrink more than others, so you would need to oil these woods more frequently.
Cost: The price of store-bought cutting surfaces vary widely depending on the wood used to make them. Usually, cutting boards fall at the lower end of these ranges and butcher blocks at the higher end. (Alternatively, you might shop for the hardwood on your own and create a cutting board that reflects your own style!)
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