Acoustic Guitar Construction

kencierp wrote:So the end grain will be the cutting surface?

Not tryin' to speak for Dave, but probably "yes".

Endgrain boards are THE way to go for butcher blocks/cutting boards. Twice as much work, but well worth it.

deadedith wrote:ddietz - you COULD help support it with an x-brace, but I would use the full 5/16" stuff and no scallop.

Dave, your jests amuse me. But I don't plan to cut scallops, clams, or mussels on this board so no need to worry there ;) . Maybe the occasional haddock though.

The end result of ripping the panel into strips, gluing them edge-grain up into another panel, and then trimming, sanding, and putting a chamfer on the edges.

Those are really attractive, Dave. You got those done quickly, too.

The walnut cutting board looks great. Too bad my wife thinks wood cutting boards will kill you or I would make her one!

FYI: She believes that bacteria gets into the wood and then gets on other items you cut and then they kill you. Or at the very least, make you sick. She might be right and she might be wrong, but I just keep my mouth shut and use the ugly plastic cutting boards she likes.

To each, their own. As long as its not a glass cutting board, which is plain foolish.

My mother-in-law doesn't use any cutting board. She cuts against her thumb with a dull knife.

Whether a cutting board is wood or plastic (I use both), either of them if not cleaned and maintained will trap bacteria. I love the convenience of putting my plastic cutting board in the dishwasher. But I also love the feeling of chopping on a heavy wooden block, and since I do most of the chopping in the kitchen, I win!

I have no scientific evidence for this statement, but I'm guessing that the most bacteria-laden thing in a kitchen is actually the dishcloth which you wipe every surface with, and hang somewhere for the bacteria to thrive in. :)

ddietz wrote:To each, their own. As long as its not a glass cutting board, which is plain foolish.

My mother-in-law doesn't use any cutting board. She cuts against her thumb with a dull knife.

Whether a cutting board is wood or plastic (I use both), either of them if not cleaned and maintained will trap bacteria. I love the convenience of putting my plastic cutting board in the dishwasher. But I also love the feeling of chopping on a heavy wooden block, and since I do most of the chopping in the kitchen, I win!

I have no scientific evidence for this statement, but I'm guessing that the most bacteria-laden thing in a kitchen is actually the dishcloth which you wipe every surface with, and hang somewhere for the bacteria to thrive in. :)

It is the dish cloth or the sponge. I don't use glass cutting boards because I like my knives. The other people in my house...I can't say the same for them. I cringe when I hear the knife hitting the glass cutting board that my mother in law insists on using. She then complains about the knives being dull. I am often tempted to show her how sharp I can make them.