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“For wood cutting boards and utensils that are in good condition (not chipped or split or scarred by knives), utilizing food-safe cleansers and sanitizers [such as vinegar] are appropriate ...
"Wood cutting boards do not harbor bacteria in the same way that plastic cutting boards do [even though plastic boards come with the added convenience of being dishwasher safe]," Borocz says.
Different wood cutting boards on a store shelf. A knife edge is a delicate structure and can easily be blunted by a too abrasive surface. It can also be chipped if used on a surface that is too hard. A good cutting board material must be soft, easy to clean, and non-abrasive, but not fragile to the point of being destroyed.
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As it hits the wood, the knife blade creates a "loose" side where the cells have been opened up by the blade, and a "tight" side. Veneers are cut as thin as 0.64 mm (1 ⁄ 40 in). Depending on the cutting process used by the veneer manufacturer, very little wood is wasted by the saw blade thickness, known as the saw kerf. Some manufacturers use ...
Prunus serotina timber is valuable; perhaps the premier cabinetry timber of the U.S., traded as "cherry". High quality cherry timber is known for its strong orange hues, tight grain and high price. Low-quality wood, as well as the sap wood, can be more tan. Its density when dried is around 560 kg/m 3 (35 lb/cu ft). [29]
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