Looking for some help on wood cutting boards/butcher's blocks.
From what I gather, end grain is the way to go for sure in terms of less of a beating on knives (as opposed to edge grain).
On end grain, from what I've read - Walnut, Cherry or Maple seem to be the best types of wood to use.
1 - Any disagreement on the above?
2 - Should I get 2 of them - one for raw meat and one for everything else?
3 - What are best sanitizing methods and preservation of them (I've seen mineral oil and bees wax as two primary recommendations out there)?
This is one provider I found that looked good: http://www.theboardsmith.com
Thanks for any and all help/advice.
From what I gather, end grain is the way to go for sure in terms of less of a beating on knives (as opposed to edge grain).
On end grain, from what I've read - Walnut, Cherry or Maple seem to be the best types of wood to use.
1 - Any disagreement on the above?
2 - Should I get 2 of them - one for raw meat and one for everything else?
3 - What are best sanitizing methods and preservation of them (I've seen mineral oil and bees wax as two primary recommendations out there)?
This is one provider I found that looked good: http://www.theboardsmith.com
Thanks for any and all help/advice.
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