Replies

1. 
   WillGeorge | Jan 19, 2005 03:02pm | #1

   Just a link I found on the net. I know nothing about this wood. I am sure there are many other links you can find.

   http://www.volcanogallery.com/aboutkoa.htm

   In pre-western contact times Koa was used to build canoes, spears and paddles. The canoes were carved out of a single tree, which was carefully chosen, spiritually and physically for the purpose. Today Koa is valued for furniture, guitars, boxes, paneling and bowl turning. It is interesting to note that Hawaiians of earlier times did not use it for bowls or platters because of an unpleasant flavor associated with the wood.

1. 
   PauHana | Jan 19, 2005 06:39pm | #2

   Thanks for the link.  I had also 'Googled' but found nothing specific as a dire warning about Koa used for food preparation.

   I am thinking to make my board 16 x 16 inches, with a finished thickness of 1 1/2 inches.  I will router for a thin inlay of birch in a 12 inch circle in the middle.  This ends up being a 'target' size when using the board to roll out pie dough.I would use Titebond premium for the glue-ups unless anyone suggests a better product.  (It will never be left standing in water - but rinsed with a bleach solution to disinfect after cutting raw meat / poultry.)Knowledgeable folks on the CT forum say it is not really necessary to pre-treat a board with anything & only wipe with olive oil to maintain a shine.

   Suggestions for improvement welcome!

    Hmm… I wonder if they meant to write: ¼ tsp of cayenne pepper instead of ¼ lb ? Oh well – too late to worry about it now !

1. 
   BG | Jan 19, 2005 07:33pm | #3

   Left-overs,

   With all due respect, I don't think your idea is such a good.  Pie dough is best worked on a cold surface and you don't want to mix cutting boards..but have seperate for meats, fish, chicken, vegs.  As long as you considering a birch inlay 12" in diameter, why not make seperate inserts...perhaps plastic for the meats and vegs and cut a 14" square tile into a 12" circle for the pie dough ...which is placed in the freezer for a few minutes before you start.  Let me know if you need my home address for this exceptual idea to send me cookies as a thank you...lol 

1. 
   PauHana | Jan 19, 2005 08:55pm | #4

   Thanx for the comments.

   As long as you considering a birch inlay 12" in diameter

   Actually, my inlay is meant as a 1/8 inch ribbon, just to show when to stop rolling - not a complete inset.  (That would be too hard to keep clean.)

   Pie dough is best worked on a cold surface

   It's really a question of technique - I have never found a need to pre-cool & consistently come out with a respectable crust.My present pastry board is a humble vanity sink cut-out from shop-grade birch ply.  & a magic marker circle.

   Your precaution on mixing different ingredients on the same board is valid.  FWIW, plastic boards have been proven to harbor bacteria in knife cuts that can cause problems.  It seems that wood does not 'release contaminants' back into new ingredients.

   Oh - here are your 'virtual' cookies.  (It's a DIY project.)  ;-))

   http://www.recipezaar.com/recipe/getrecipe.zsp?id=104074

    Hmm… I wonder if they meant to write: ¼ tsp of cayenne pepper instead of ¼ lb ? Oh well – too late to worry about it now !

2. 
   forestgirl | Jan 20, 2005 07:54pm | #5

   Welcome to Knots, L-O.  I did a little searching on this question also, and can only say that if Koa is toxic, there are many, many cutting-board makers/sellers out there who are in trouble!  Did you Google for koa "cutting boards" ?

   forestgirl -- you can take the girl out of the forest, but you can't take the forest out of the girl ;-)
   Another proud member of the  "I Rocked With ToolDoc Club" .... :>) 

1. 
   PauHana | Jan 21, 2005 05:15am | #6

   Thanks for the feedback.I did 'google' with the search term as you specified, & realized how pricey some of these pieces can get.I'm going ahead with my board, without concern.  (Besides, at age 65, I'm already too old to die young!)Hmm… I wonder if they meant to write: ¼ tsp of cayenne pepper instead of ¼ lb ? Oh well – too late to worry about it now !