Cutting boards come in all shapes and sizes.  I’ve made dozens over the years and enjoy the simplicity of the build.  Timber preference vary by chef, but you must always use a species that is non porous and stands up well to repeated use.  Typical species are Walnut though I've made many with Maple, Purple Heart, Paduak or Cherry.

Cutting boards vary in thickness, though anything less than 3/4 inch is prone to warp after extended use and is fairly lightweight. A solid edge grain board between 1-2 inches will stand the test of time, if properly maintained. Depending on your preference, you may or may not want a juice groove, rubber feet or side handles - its all up to the chef!

All boards are finished in several coatings of food grade mineral oil and finally an oil/beeswax paste. Regular maintenance includes periodic coats of mineral oil which keep our high quality hardwood cutting board in top shape. Remember to never put wood cutting boards in the dishwasher - hand wash with warm water and soap, dry with a lint free towel and let sit out to finish air drying.