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The FDA says a commercial cutting board should be made of Hard Maple, "or its equivalent." In this case, I simply stayed with the gold standard of cutting boards: Hard Maple it is.
End grain boards are constructed like the classic butcher block, so you are cutting on the ends of the wood. This does 2 things: knife marks are minimized, and those that are there self-heal when you re-oil the board. Just like a butcher block, end grain boards will last for decades with just a bit of proper care.
This board has a hand-rubbed finish, with mineral oil and Mrs M's Board Butter. Non-skid rubber feet are held on with stainless steel screws for long life.