Uploaded April 2018 | Updated September 2026, 1 week ago

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This is another thermally-modified wood test. Some say that porous wood like ash and oak should not be used for cutting boards because they can soak up and retain too much bacteria. Baking the wood will make the wood fibers shrink so they absorb less water. Conclusion: I think either raw or baked ash would work fine, although I've noticed that un-baked ash will turn a little reddish when wet - Baking seems to resolve that.