Cutting Board questions...
Barry Irby
When you make a cutting board, what does the end product look like? Are yours usable on both sides? End Grain? Blood grooves? Rubber feet?
I am making one for a friend and so far it is end grain, smooth and reversible. I am not particularly a fan of blood grooves. I have made some that were dished out on one side so there was a depression in the center about a 1/4" deep. The flat side is for vegies and the dished side is for meat. One advantage is the dished side sits on the four corners and allows the bottom to dry.
Any suggestions???? And while we are at it what do you use for finish?




