Hi, just a simple question – I’m planning on making a butcher block (end grain up) for my mother and currently have an excess of soft maple at hand. But I’m wondering if hard maple would be better, as it should possibly last longer; on the other hand it might also end up dulling knives used on it more quickly. Does anyone know if there is a large difference in the porosity of the end grain of hard versus soft maple? Will there in reality be much difference in the durability of the block?
Oh, and I was hoping to route a juice groove around the block, but have never tried routing vertically on end grain – is it a wise thing to attempt?
Thanks,
Jason
Replies
Hard maple would be better, but if the soft maple is free, I wouldn't hesitate a heartbeat to use it. I'd use a core box bit to route the groove -- just take light passes and you should be OK.
Mike Hennessy
Pittsburgh, PA
I second Mike. Hard Maple is more common, but butcher blocks are made from many different hardwoods.
May I ask, what size do you intend to build? I just bought one from Boos Brothers ($499 delivered), as I did not want to go through the trouble myself. Its hard maple, 48"x32"x3", and weights 142 lbs.
Todd
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