Something other than a guitar on the workbench

[Robert Hosmer]

I usually make about 3-4 cutting boards a year as gifts. Everyone's already got one, though, so this year the ladies are getting jewelry boxes; the guys are receiving knives.

Largest "cutting board" project I ever done was in a custom home.
Wife of a cardiologist had me make an entire countertop as a cutting surface.

What's "the best" cutting surface? What's "the safest" cutting surface? Always lots of debate on this, and there always will be.
I get lots of folks who initially state they would never use anything other than plastic. Then they start watching all these food shows and reading articles, etc., thinking they're gonna be the next iron chef or something like that.
Sometime later someone may call me back asking something like, "What's the deal with these pros using wood? They're supposed to be experts in all areas related to the kitchen, aren't they?"
Sensing some repeat business, I give them the pros and cons of "switching over to the dark side".

Here's a very basic "primer" article on cutting boards in general for those oblivious to the subject. Certainly not a complete text on the subject, but what I think is an objective overview.
http://whatscookingamerica.net/CuttingB ... lAbout.htm

By the way, Dave, very nice!

[Kevin in California]

superb looking cutting boards..everyone must have been perpetually sick in the days before poly cutting boards....sheesh!

Kevin