[Woodworking] another cutting board

[kingpin]

Originally Posted by DAB

this one's about 12x15, a fairly decent size.

how big a board you have in mind? i've made them up to 12x18x2" thick....quite the monster. i've also made 'pastry boards', edge grain, with a lip on the front and back to hook the countertop edge. used for rolling out pastry dough; one side usually has some standard sizes of pastry stuff wood burned onto it. this one is 18x24.

Probably somewhere aboot 30" x 48".
Maybe 3 pieces total. 2 x 15" x 30" and 1 x 18" x 30" .

Don't get too excited yet I don't even have a stove at the moment.

[DAB]

I'll plant some trees tomorrow.

[kingpin]

Originally Posted by DAB

I'll plant some trees tomorrow.

[OddBall]

Awesome work there!

[island14]

Originally Posted by DAB

I'll plant some trees tomorrow.

[78SA]

[Cybercowboy]

Originally Posted by kingpin

Probably somewhere aboot 30" x 48".
Maybe 3 pieces total. 2 x 15" x 30" and 1 x 18" x 30" .

Don't get too excited yet I don't even have a stove at the moment.

I cook all the time and the largest cutting board I own is maybe - maybe - 15" x 20". What would you possibly cut up on a 30" x 48" board? Better question, where would you cut up something on a board that big?

Anywho, I love the look of wood cutting boards but not actually using them. I hate it when people cut up raw meat on them, and prefer to use the soft plastic boards with non-skid rubber edges that, when you're done, go straight into the dishwasher.

[Cybercowboy]

Oh, and if any of you have a glass cutting board, take it out into your driveway and smash it into bits. They are evil, will absolutely ruin your knives, and are evil. Whenever I go to somebody's house and, when I ask for something to cut on, get handed a glass board, I know for certain that I'm about to experience the dullest knives in the history of dull knives.

[ConstantChange]

It looks amazing DAB. Great work!

[lspencer534]

Originally Posted by Cybercowboy

Oh, and if any of you have a glass cutting board, take it out into your driveway and smash it into bits. They are evil, will absolutely ruin your knives, and are evil. Whenever I go to somebody's house and, when I ask for something to cut on, get handed a glass board, I know for certain that I'm about to experience the dullest knives in the history of dull knives.

Glass cutting board? Never heard of that, but I agree it would ruin your knives.

[Cybercowboy]

Originally Posted by lspencer534

Glass cutting board? Never heard of that, but I agree it would ruin your knives.

Even worse, a friend of ours has a stone cutting board. It's actually abrasive. I offered to throw it out in the woods for her but she loves it. She used to have a nice set of knives.

True story, for years she had el-crappo knives. Her husband didn't care, he can barely reheat pizza. At my urging, she bought a set of nice knives (she paid too much though, bought a set from a relative that was selling "high-end" knives, oh well...)

She called my wife and said "Tell Brent I finally got some sharp knives so next time he's over he can't bitch..."

Then she proceeds to nearly cut her left index fingertip off. Stitches actually through the fingernail took keep it on.

So then she was afraid of her new sharp knives and went back to using her nasty dull may-as-well-be-butter-knives. Slowly, over years, her new knives - the few times she would use them - dulled down because of the stone cutting board. I was over there a few weeks ago and her $1000 knives were totally ruined, especially the serrated bread knife. A plastic knife is sharper than that thing.

These "high-end" knives are not the kind you can regrind and put a new edge on. They are thin, probably stamped, low-carbon stainless steel.

[lspencer534]

Originally Posted by Cybercowboy

Even worse, a friend of ours has a stone cutting board. It's actually abrasive. I offered to throw it out in the woods for her but she loves it. She used to have a nice set of knives.

True story, for years she had el-crappo knives. Her husband didn't care, he can barely reheat pizza. At my urging, she bought a set of nice knives (she paid too much though, bought a set from a relative that was selling "high-end" knives, oh well...)

She called my wife and said "Tell Brent I finally got some sharp knives so next time he's over he can't bitch..."

Then she proceeds to nearly cut her left index fingertip off. Stitches actually through the fingernail took keep it on.

So then she was afraid of her new sharp knives and went back to using her nasty dull may-as-well-be-butter-knives. Slowly, over years, her new knives - the few times she would use them - dulled down because of the stone cutting board. I was over there a few weeks ago and her $1000 knives were totally ruined, especially the serrated bread knife. A plastic knife is sharper than that thing.

These "high-end" knives are not the kind you can regrind and put a new edge on. They are thin, probably stamped, low-carbon stainless steel.

So much for the theory that dull knives are more dangerous than sharp knives...at least for her. 'Course we've all cut ourselves in the kitchen with a knife. I use nothing but Cutco knives, mainly because they re-sharpen them free of charge and they seem to last forever.

[kingpin]

Originally Posted by Cybercowboy

I cook all the time and the largest cutting board I own is maybe - maybe - 15" x 20". What would you possibly cut up on a 30" x 48" board? Better question, where would you cut up something on a board that big?

Anywho, I love the look of wood cutting boards but not actually using them. I hate it when people cut up raw meat on them, and prefer to use the soft plastic boards with non-skid rubber edges that, when you're done, go straight into the dishwasher.

I'm use to having butcher block counters and large surfaces to cut and prep on.
When I cook it's almost always in large batches and there is tons of meat and veggies to cut up.
I am one of those cooks who needs a lot of room to work with.
Just a preference I guess.
Especially nice when you are prepping large cuts of meat such as legs of lamb.

[lspencer534]

Originally Posted by kingpin

I'm use to having butcher block counters and large surfaces to cut and prep on.
When I cook it's almost always in large batches and there is tons of meat and veggies to cut up.
I am one of those cooks who needs a lot of room to work with.
Just a preference I guess.
Especially nice when you are prepping large cuts of meat such as legs of lamb.

I understand, but I don't think you want a 30" x 48" cutting board. First of all, kitchen counters are typically only 24" deep (in the U.S. anyway). I'd say 22" x 22" is as big as you want to go (or two of them side by side if you want).

[kingpin]

Originally Posted by lspencer534

I understand, but I don't think you want a 30" x 48" cutting board. First of all, kitchen counters are typically only 24" deep (in the U.S. anyway). I'd say 22" x 22" is as big as you want to go (or two of them side by side if you want).

This is why it would be 3-4 pieces that are interlocking.
Even in the small kitchen I had in the house in Edmonton I put a butcher block island right in the middle that was 40" x 50".

I hate cutting on counters most places the space is limited.

Like I said it's not for now but the future where I will have a massive 4' x 10' butcher block island.
I saw one like this in a clients house years ago when I had my first framing store. Beautiful.

[Cybercowboy]

Originally Posted by lspencer534

So much for the theory that dull knives are more dangerous than sharp knives...at least for her. 'Course we've all cut ourselves in the kitchen with a knife. I use nothing but Cutco knives, mainly because they re-sharpen them free of charge and they seem to last forever.

Well, for somebody who has never used a sharp knife, like her, they can be dangerous indeed. For somebody who is experienced, a dull knife is the pits and more dangerous too I think. Give me a razor sharp knife any day. The rare times I nick my fingers are well worth it. About every time I've cut myself it's because I was distracted or just not paying attention, and the sharpness of the knife really didn't come into play much.

[lspencer534]

Originally Posted by Cybercowboy

Well, for somebody who has never used a sharp knife, like her, they can be dangerous indeed. For somebody who is experienced, a dull knife is the pits and more dangerous too I think. Give me a razor sharp knife any day. The rare times I nick my fingers are well worth it. About every time I've cut myself it's because I was distracted or just not paying attention, and the sharpness of the knife really didn't come into play much.

Don't know if my last knife cut was inattention or what. I reached for a knife to slice a tomato. What I didn't know was that my wife had recently sent out the knives to be sharpened. That sharp knife went through the tomato so easily (and quickly) that I got a nice cut on the webbing between my thumb and pointing finger.

[DAB]

Final sanding to 220 done and finish applied (beeswax and mineral oil).

[Firevette]

That is awesome.

[Rob]

Makes me wish I had a wood shop.

Great work DAB