View Full Version : Torn between maple and mahogany for restaurant use.

07-10-2012, 04:54 PM
I am painfully torn between the mahogany and the maple for the board for one reason, wear. I want to go with the mahogany for the beauty, and the belief that the softer wood will be easier on my knives. So I am asking for your opinions on whether you believe I should stay with maple for restaurant use, or if the mahogany will be equally capable to stand up to hours of prep per day.



07-10-2012, 06:19 PM
Mahogany doesn't seem that much less durable than maple to me. I'd say it's at least 80%.

sachem allison
07-10-2012, 10:13 PM
welcome, don't worry about wearing out the mahogany.

07-10-2012, 11:57 PM
I can't imagine actually wearing out a Boardsmith board.

I would just get what you like.

Oh, and welcome to the forum! Let us know what you decide on...

07-11-2012, 12:14 AM
Welcome, I'm sure you will enjoy whatever you get!


07-11-2012, 07:42 AM
AFAIK you can't use either in a professional kitchen in the US with out a NSF rating. BTW welcome to the forum and you may want to consider turning on your PM option.


07-11-2012, 08:07 AM
Good point!

07-11-2012, 12:52 PM
Thanks for all the help, I can feel everyone's confidence in the craftsmanship, so I will be going with the 18x24 Mahogany for now and I will justify buying a 3x24x36 later.

Also thanks for the warm welcome :biggrin:.