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Maple v Cherry for a cutting board

dcole Nov 16, 2011 11:51 AM

What are the advantages/disadvantages?

I know maple is harder. Will this make the cherry noticibly easier on knife blades (i use victorinox/wushtof so not a super hard steel)? Will the maple be more durable than cherry and less likely to warp?

Thanks

  1. Chemicalkinetics Nov 16, 2011 04:23 PM

    In my opinion, both will work just fine, especially when you are talking about an end grain cutting board.

    2 Replies
    1. re: Chemicalkinetics
      dcole Nov 17, 2011 04:27 AM

      Thanks for the responses. Maple seems they way I am headed.

      1. re: dcole
        Chemicalkinetics Nov 17, 2011 05:56 AM

        No, problem. Boardsmith Dave uses both maple and cherry. If the cherry and maple boards are end grain construction, then they should be durable. About warping, I think that has less to do with the hardness of the wood, and more to do with the fact if the wood has been dried properly. Usually a board which is more than 1.5 inch thick should be pretty safe from warping.

    2. BiscuitBoy Nov 16, 2011 02:45 PM

      Maple would be my first choice...durable, not too expensive, the industry standard. Harder on knives than cherry? Nah, nothing you're gonna notice anyway.

      Cherry...beautiful appearance, nice even grain, a bit of an upcharge on the maple, never had one personally, not too sure how it's gonna perform over the long run, given the moisture, and washing it's gonna see. I have a couple of cherry spoons I made, for dry things...never wanted to let them see the wet/dry cycle

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