What wood is stronger than oak?

As you can see in the accompanying graph, rock maple is the hardest of these four hardwoods - about 15% harder than red oak, which ranks second. Black walnut ranks third in hardness - about 20% below red oak. Cherry is another 5% or so softer than walnut.

butcherblockco.com - Comparison of Hardwood Species' Hardness & Appearance

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Hardwood Is Perfect for Kitchen Counters and Furniture

Four characteristics distinguish hardwood trees from others: they are deciduous; they produce a nut or a fruit; they go dormant during the cold season of the year; and they are noticeably harder and more durable than soft woods. The latter characteristic, plus their natural beauty, make hardwoods especially suitable for kitchen countertops, furniture and cabinetry, as well as cutting boards. John Boos & Co. Deals Primarily in Four Hardwoods The Boos butcher block countertops we offer come in hard maple, red oak, black walnut and cherry, in order of hardness. Hardness is reported according to the Janka Hardness Scale, which measures the amount of pressure required to mar a wood sample. As you can see in the accompanying graph, rock maple is the hardest of these four hardwoods - about 15% harder than red oak, which ranks second. Black walnut ranks third in hardness - about 20% below red oak. Cherry is another 5% or so softer than walnut. Wood hardness is certainly something you’ll want to take into consideration as you make your species selection.

Each Hardwood Species Has Its Own Unique Coloration and Grain Pattern

Hard Maple or Rock Maple (Acer saccharum) is lightest and palest in coloration among the four hardwoods. Its sapwood (outer growth rings) tends to range from off-white to cream, sometimes with a golden hue; while its heartwood (center of the tree) is typically reddish to dark brown. Maple’s grain is typically straight to wavy, and its texture is fine and even. Red Oak (Quercus rubra) has sapwood that can range from white to light brown, in contrast with its pinkish to reddish brown heartwood. The grain found in Red Oak tends to be straight. Notably, Red Oak’s large and open pores contribute to its coarse texture that one can both see and feel. Black Walnut (Juglans nigra) is the darkest of the hardwoods. It typically features a rich brown coloration. Its sapwood can be a pale yellowish gray or very nearly white. Starkly different is walnut’s heartwood, which can be a light or pale brown or a chocolate brown interrupted with streaks in an even darker brown. The grain pattern of Walnut can be either wavy or straight, and its texture medium. American Cherry (Prunus serotine) is best known for its pink and red hues. Freshly-hewn, its heartwood presents as a light pinkish brown, but will darken to a golden brown upon exposure to light, since it’s photosensitive. Cherry’s sapwood tends to be a pale yellow. Its grain is typically straight and its texture rather fine. The growth rings of cherry trees, which will be pronounced in end-grain boards, are wavy and can form swirls.

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What is the most sanitary wood cutting board?

Bamboo Cutting Boards Bamboo absorbs very little moisture and resists scarring from knives, so they are more resistant to bacteria than other woods.

fsis.usda.gov - Cutting Boards - USDA Food Safety and Inspection Service

Cutting Boards

Which is better, wooden or plastic cutting boards? Consumers may choose either wood or a nonporous surface cutting board such as plastic, marble, glass, or pyroceramic. Nonporous surfaces are easier to clean than wood.

Avoid Cross-Contamination

The Meat and Poultry Hotline says that consumers may use wood or a nonporous surface for cutting raw meat and poultry. However, consider using one cutting board for fresh produce and bread and a separate one for raw meat, poultry, and seafood. This will prevent bacteria on a cutting board that is used for raw meat, poultry, or seafood from contaminating a food that requires no further cooking.

Cleaning Cutting Boards

To keep all cutting boards clean, the Hotline recommends washing them with hot, soapy water after each use; then rinse with clear water and air dry or pat dry with clean paper towels. Nonporous acrylic, plastic, or glass boards and solid wood boards can be washed in a dishwasher (laminated boards may crack and split). Both wooden and plastic cutting boards can be sanitized with a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water. Flood the surface with the bleach solution and allow it to stand for several minutes. Rinse with clear water and air dry or pat dry with clean paper towels.

Bamboo Cutting Boards

Bamboo cutting boards are harder and less porous than hardwoods. Bamboo absorbs very little moisture and resists scarring from knives, so they are more resistant to bacteria than other woods. Clean bamboo cutting boards with hot soapy water; sanitize if desired. Rub with mineral oil to help retain moisture.

Replace Worn Cutting Boards

All plastic and wooden cutting boards wear out over time. Once cutting boards become excessively worn or develop hard-to-clean grooves, they should be discarded.

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