We make all of our cutting boards from walnut, maple, or oak.
It goes without saying that all three make excellent cutting boards; they're all hard-hardwoods, safe for food use, and quite durable.
But let's take a deeper dive and learn some less commonly known information about this holy trinity of woods . . .
Claro walnut is every Portland woodworker's mascot. Though non-native, claro walnut specifically grows here in the Pacific Northwest especially, meaning we're able to source it directly from local sawyers. Rather than growing and cultivating it, these sawyers seek out fallen or damaged trees, thus the name salvaged wood.
Scientific Name: Juglans hindsii
Janka Rating (measures the force required to imbed half the diameter of a 11.28mm steel ball): 1,130 pound-feet
Appearance: Dark chocolate brown, with hues ranging from purple to red - sapwood is nearly white.
Fun Fact: Claro walnut is planted as rootstock for walnut orchards. The more proficient fruiting english walnut is later graphed on. It's not uncommon to find lumber that displays this unity.
White oak is strong, stubborn, and downright American. That's exactly why we like it.
Scientific Name: Quercus garryana
Janka Rating: 1,640 lbf
Appearance: Consistent amber-gold with quite a visual texture, even when finely sanded.
Fun Fact: Nick Offerman, aka Ron Swanson of Parks and Recreation fame, and founder of Offerman woodshops was once quoted saying American Oak is his favorite wood.
Hard maple, aka sugar maple is, yup, you guessed it, where your coveted maple syrup comes from. It grows mostly in the Northeastern United States. We do have a local variety of maple here in the Pacific Northwest, a particularly beautiful variety called big-leaf maple. We use it when the softer variety is needed for a project, but usually (not always) hard maple makes for a better cutting board.
Scientific Name: Acer saccharum
Janka Rating: 1,450 lbf
Appearance: Consistent eggshell color