Guys, I'm soliciting some advise. What is the most gentle-on-your-knives wood that you could use for an end-grain cutting board?
Currently my most used board is an end-grain 12" X 12" X 2" Proteak. The size is perfect, its held up well but I think the silica in the teak is killing my edges. Like many of you I like fresh stropped knives but feel that I'm loosing that scary edges too quickly.
What wood do you think would be the softest to the edges but still be hard enough to last?
I just had a call with David (Board Smith) he suggested Cherry? What do you guys think?