
Not sure why I chose this over maple--I think it was price. Now that it's in my kitchen, I'm delighted with the color, the size, and the serviceability of this cutting board. The color is rosy rather than brown, which I really like, and there's a lot of grain in this wood. I follow the old advice about seasoning wood for kitchen use: oil once a day for a week, once a week for a month, and once a month for a year. (Sounds like a pain, but it really isn't.) I apply mineral oil with a scrunched up plastic bag, let it soak in overnight and buff it in the morning. The board takes the oil beautifully and has a gorgeous patina already. This is a solid, ample surface for food prep, doesn't slide around on the counter, and looks great. All for a good price.
Really nice cutting board! High quality and looks to be very useful!
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