BlindSyphon
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- Joined
- Jul 10, 2012
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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.
Thanks,
Rob
Thanks,
Rob