Cutting board glue-up
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7 October 2016 at 7:10 pm #141225
Looking for comments on the proper glue for joining wood segments for a cutting board. I’ve had a problem with separation using polyurethane glues that fail over time. It seems the glue becomes very brittle and the joint splits. Is there a waterproof glue that is not the poly type. Anybody had a cutting, they made, that has not separated after years of use and cleaning, what glue was used.
Steve, No. California
8 October 2016 at 12:37 pm #141227I have used just regular white or yellow glue. TiteBond 3 is a water resistant glue BUT you should not be submerging the board to clean and never put it in a dishwasher.
As fa as splitting, it is a function of the wood, design of the board and keeping it primed with mineral oil to help it from becoming too dry.
Steve, I’ve made numerous cutting boards for friends and family over the past 4 years. I’ve always used tightbond 3 as it’s supposed to be water resistant and food safe. No problems with them coming apart at the seams…yet. Every time I give a cutting board it goes with maintenance instructions to keep the board well seasoned with either mineral oil or beeswax.
10 October 2016 at 10:40 pm #141286I’ll add my name to the Titebond III hat. Made a few that all seem to be in good shape and get used very frequently.
Kevin
14 October 2016 at 6:50 pm #141443Thanks for the replies. I was leaning towards Titebond 3 but wanted to hear from someone that has actually used it. Great tips on proper care. I just give away the cutting boards I’ve made without instructions to clean and maintain. No more gifts without a promise to take fitting care of it.
Thanks again, Steve
Steve, the biggest concern I have is people either soaking the cutting boards in water for extended periods or putting them in a dishwasher. Both methods of cleaning will ruin wood cutting boards and I don’t know if any glue is going to withstand that kind of abuse over time.
keep the boards well seasoned with food grade mineral oil (drug stores/pharmacy usually sell it) or some sort of bees wax that is usually “food” safe. You can use vegetable oils like olive, canola but there seems to be some concern about these going rancid over time. I haven’t personally experienced this because my cutting boards are used and constantly being wiped down.
It’s a good idea to make two cutting boards for people, one for veggies/fruit and one for raw meat to avoid cross contamination when preparing meals.
16 October 2016 at 6:55 pm #141474Dave, I really like the two cutting board suggestion. I’ve used hard maple for its durability and seems very stable, so I believe the separation problem lies in improper care.
Thanks for the tips.
Steve, No.California
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