This Cheap $3 Cutting Board is Better than an Expensive One

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The first 1,000 people to use my link will get a full year of Premium membership to Woodworkers Guild of America for only $1.49: go.wwgoa.com/newtonmakes3/
Turn a cheap 2x4 into a cutting board that’s better than a professional end grain cutting board! I challenged myself to turn a 2x4 stud into a professional looking end grain cutting board. But how will it hold up to the demands of everyday use in the kitchen? To test this, I made a maple end grain cutting board in my workshop and then compared the two cutting boards. They were tested for their durability from a variety of knives, their ability to resist stains, and their stability after washing with soap and water. I was shocked at the results! Woodworking is expensive enough. It’s always great when we can figure out a way to make it a little cheaper. Maybe that’s a different tool or cheaper lumber. I hope this woodworking project provides some creativity and inspiration to get into your workshop to make something others say is impossible!
•• My Links ••
My website: newtonmakes.com
My merch: newtonmakes.com/merch
Join the Patreon Superhero Community! / newtonmakes
Here’s a list of tools and materials that I used to make this project. As an Amazon Associate I earn from qualifying purchases.
•• Tools & Materials ••
My Amazon Store: www.amazon.com/shop/newtonmakes
Drum sander: amzn.to/4cWwJ2L
Table Saw: amzn.to/2RwQTJa
Planer: amzn.to/38LarPW
Jointer: amzn.to/310uabK
Titebond Wood Glue: amzn.to/3cwHkHb
Bench cookies: amzn.to/3n1D026
Butcher Block Oil: amzn.to/3mEy4jE
Mini glue brush: amzn.to/3EZ2993
•• Extra Footage ••
Video by Ron Lach : www.pexels.com/video/a-man-us...
This video was sponsored by Woodworkers Guild of America

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Опубликовано:

22 июн 2024

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Комментарии : 64

@NewtonMakes 11 дней назад

The first 1,000 people to use my link will get a full year of Premium membership to Woodworkers Guild of America for only $1.49: go.wwgoa.com/newtonmakes3/

@WoodworkingTop535 7 дней назад

@shermantank 6 дней назад

You always have great videos and give good advice. So I signed up for the membership for WWGOA and I gotta say, I'm not impressed. I only watched a dozen videos, and read a few articles before deciding it wasn't worth my time. There was an article addressing powering a sawstop that directly contradicted itself twice, left me more confused than before. People pointed it out in the comments, no response to clarify. There was a video about how to calibrate the gauge on a tablesaw. The host cut a piece of wood, measured it, found out that the cut was perfect, then moved the settings anyway without explaining why. Made no sense, had no explanation. Also was not clarified when multiple people pointed it out in the comments. If I ran into this in 30 minutes on the site, I can't imagine what the rest of the content is like. At least I only lost a buck 50. 🤷‍♂️ I did find that they have a system setup to invite friends and family to share your membership, which I thought was really cool. Too bad I don't think the membership is worthwhile. I find much higher quality content on RU-vid, including this channel!

@Goalsplus 6 дней назад

My wife's favourite chopping board is a small face grain pine one our daughter made 25 years ago. Its surface is concave now but it still gets a lot of use. It's light, small, thin and loved!

@michaelhines1891 7 дней назад

I made a 2x4 end grain board a few years ago. It came out great. the issue is years later even with proper care its warped. I think 2x4 is not dry enough from the store to work without warping. In the video he said he had it in his shop for months before using I think that's smart.

@ArtisticEndeavors 7 дней назад

Hey - if nothing else, this makes for low-cost practice! ✌🏻🎨☕️

@drunkenhobgoblin417 4 дня назад

There’s a company in Eastern Canada that produces tamarack/Larch end grain boards. It’s a dense softwood and their boards are sold worldwide

@chrishughes1496 7 дней назад

Love the humor. And honesty.

@benpappas708 6 дней назад

Quick question from a newer woodworker. Are there treatment chemicals in a standard 2x4 that might raise some concerns?

@caafeministriesinc3033 7 дней назад

Well done, love the simplicity. I have made all of my boards out of hardwood. My next one will be pine like yours!

@poolcrusher90 7 дней назад

I appreciate the test that you have performed here, granted it's not a bulletproof one. With that said, I'm impressed. I have wondered for several years about making cutting boards out of pine/fir, but never put the thought to action. You, sir, have restarted that thought process, especially as how I work predominately with pine/fir wood. Thanks

@kaleygoode1681 15 часов назад

Always wondered what people were buying those full twist lengths for in the local DIY store! Chopping boards!

@greatgrandpaswoodworking 7 дней назад

Again great video. I do not make cutting boards but it was fun with good information to watch.

@nwa2102 7 дней назад

What about the resin and pitch in pine. Over time I think that will effect the taste of food you cut on it

@davebaker1325 6 дней назад

This

@brendasmith1533 2 дня назад

"Like sanding a marshmallow." 😂😂😂

@MCsCreations 7 дней назад

Pretty interesting experiment, Billy! 😃 Stay safe there with your family! 🖖😊

@didgey66 7 дней назад

You deserve more followers! Great video!

@josephperez7995 7 дней назад

Great video…. Showing beginners real word

@gsilcoful 7 дней назад

That was very interesting and well done.

@aaronblackford981 6 дней назад

As a serving tray. Great. As a cutting board, I would never eat your food. Plenty of others have already said why. However, the concepts are the same correct wood sources. You can make great concepts of this but cutting spf and just dying /staining them before gluing up to get the design you desire.

@user-xd8ig5wk6w 7 дней назад

I have had an end grain Larch wood cutting board that I have use every day for over 5 years and it has held up extremely well. Additionally, being a soft wood it is easier on your knife blades. I prefer it to any hardwood cutting board. If you compare non-end grain cutting boards, hard wood would hold up better but be much rougher on your knives, more resistant to the board being cut. The principle is that with end grain the knife blade is splitting between the fibers, as opposed to cutting across the grain, which would wear your blade down faster. Thus for every day use a softer end grain board would be best for your knives.

@gsilcoful 7 дней назад

Thanks!

@Hichamhasan 7 дней назад

Any cutting-Board that passes the "Hummus test" is a good board

@JimE6243 7 дней назад

👍👍as usual! Thanks. JimE

@thedoorguycharlie 7 дней назад

Funny you would pick this topic. I just used some doug fir to practice making end grain. I've only done 1 in the past and it didn't go well. Now I have a customer that wants a 18'' x 24'' x 2'' and I don't want to get all the way to the end and screw it up.

@--JD-- 6 дней назад

End grain doesn't raise. All you do is fill the "straws" with water which will prevent deeper oil penetration...

@jonathandehors2684 6 дней назад

Could the warping in the maple be from air dried instead of kiln dried? I’ve heard air dried can absorb moisture much more than kiln dried since the cells are kind of damaged after the high heat of a kiln?? Love to hear others thoughts

@rexseven93 6 дней назад

Is it necessary to part up your 2x4 with a jig saw? Wouldn't it be slower with a butter knife?

@markduggan3451 6 дней назад

Great idea, I personally would make two, maybe even 3, one for fruit and veg, one for raw meat, and then one for cooked meat. I know I'm fussy, but I used to be in charge of a kitchen.

@adultonsetwoodworking 23 часа назад

if u used to run a kitchen professionally I would hope you would avoid using a pine cutting board at all cost...😟

@cbarber4178 7 дней назад

I hate to be that guy.... this looks great, BUT construction grade lumber (at least in AZ) is treated to repel bugs and water. Don't know if that's a safe board to "eat." Love your videos!

@safe1968man 7 дней назад

Was thinking the same thing is construction lumber ok for food?

@4422011 7 дней назад

If it's purely heat-treated -- which should be discernable from the stamps on every board, at least in the US -- then it should be fine.

@user-kv1ns5te2r 7 дней назад

@@4422011 Nope. Too soft. Harbors bacteria

@4422011 7 дней назад

@@user-kv1ns5te2r The question was about treatment of the lumber, but anyway: you can buy utensils, bowls, and boards made of pine all day, every day. And the video just showed that pine stood up to the cutting as well as the harder wood. Will it stand up as well after many years of use and washing? I imagine it won't, at least compared to something harder, but it's very much TBD. There's too much "common knowledge" that either a myth or otherwise misunderstood in woodworking, and I suspect this video was meant to challenge that. But if you have references about pine harboring bacteria, I'm happy to be proven wrong.

@zenkenshokunin 6 дней назад

I'll be even MORE that guy.... cutting boards should ONLY be made from wood resistant to rot/mold/critters(bacteria) such as maple or acacia. In addition, cutting boards should ONLY be end grain ..... unless you like eating splinters with your dinner ....

@GillTeeGifts 2 дня назад

This was a great video...but that being said, the pine board will wear and deteriorate significantly faster with daily use. It will NOT stand the test of time

@adultonsetwoodworking 22 часа назад

nor should it ever be used to prepare food

@ADogGuy 4 дня назад

It may cut... But will it keal?

@joshuahiers1708 7 дней назад

Is that a pine cutting board 😂

@jacrispycreem6031 6 дней назад

Not pine no. That's a lower grade of wood in my opinion. Home Depot calls it white wood

@adultonsetwoodworking 23 часа назад

pretty sure that's pine...

@christophermartin7973 2 дня назад

I always thought using softwoods for preparing food would be unsafe for food consumption? I thought the juices of meat or other food would seep into the grain and eventually you'd get bacteria that could cause food contamination. This was the reason hard woods were used.

@adultonsetwoodworking 23 часа назад

you're 100% correct, please NEVER do this in real life...

@rhythmguru1 7 дней назад

Another interesting test would have been (or would be if you added it) is the sharpness of a knife after use. A lot of people think end-grain cutting boards or bamboo are great, but they can be murder on a knife's edge. I've debated making a edge grain board or pine like here for that reason.

@stenmin1234 6 дней назад

Actually the argument for end grain cutting boards is that the edge of your knife takes less damage compared to long/edge grain.

@zenkenshokunin 6 дней назад

@@stenmin1234 plus, end grain is the LEAST likely to create splinters that end up in your food!

@adultonsetwoodworking 23 часа назад

end grain keeps your knife edge MUCH longer than face or edge grain, it's a little slower to work on but absolutely worth it for all of its many advantages

@cabman86 6 дней назад

I made a cutting board out of pecan once. Within a month it looked like a wire brush was used on it.

@sawdust2876 7 дней назад

Is it really made from pine or are you using pine as a term for generic construction lumber? I ask because I live in the Pine Tree State and pine is expensive.

@user-kv1ns5te2r 7 дней назад

The reason to use maple versus pine is that with heavy chopping and slicing, as with meat and chicken, the knife grooves in the maple are only going to be superficial as opposed to deeper cuts into the soft pine. Those deeper cuts harbor bacteria which are difficult to eliminate which is why restaurant codes effectively bar the use of any wood cutting boards in favor of artificial boards that do not sustain the same amount of damage. Moreover your knife skill are not those of an accomplished cook whose cuts would be much harder and more vigorous. As a woodworker and a cook I think you have created a board that would probably harbor more salmonella and other bacteria than I would be comfortable with. I'll stick to my hard maple boards.

@zenkenshokunin 6 дней назад

maple and acacia are also supposed to be rot/bacteria/mold resistant.

@Qwiv 6 дней назад

You can also just cook your ford after cutting it and wax and oil it. A 2x is also great material to proactive on. Woodworkers are the snobbiest bunch

@aaronblackford981 6 дней назад

Well. Plus. Pine or even hardwood like oak is actually an open grain. So every time to cut into the grain. The moisture runs deep into the length of the the grain. Whereas things like hard maple, walnut, and cherry are often used as all are hardwoods which was your original point but they also aren’t open grains. They are more like a bamboo. Their grains close off at whatever distance. Easier to maintain and keep clean. As a woodworker and cooker myself, I hope you knew all this or just were speaking to the lowest common denominator.

@Andi.Mitchell.Designs 6 дней назад

That’s not true. Wooden cutting boards are not banned in restaurants. That being said, you might live in a city that has some unnecessary ordinance that prohibits them in your local area, but overall they have been tested and found to be completely safe. Oak is ok as well. It’s naturally antibacterial and anti microbial.

@aaronblackford981 5 дней назад

@@Andi.Mitchell.Designs all the research that I have read, and I have done extensive has show oak isn’t safe. Just bc something is soft wood. Aka bamboo, doesn’t mean it bad for spreading bacteria vs the others. And just bc it’s hardwood. Aka oak, doesn’t mean it won’t spread more bacteria vs others.

@bobwalker2293 5 дней назад

I would have a lot of trepidation cutting something like chicken on that! Bread or veggies, you are probably okay!

@williambranham6249 7 дней назад

I really enjoy your videos. I do have a degree from WORD POLICE UNIVERSITY. Using the words RAISE and UP together gets you a ticket from this sworn officer. Just say raise. We all do it. 😊