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Thread: Torn between maple and mahogany for restaurant use.

  1. #1

    Torn between maple and mahogany for restaurant use.

    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.



  2. #2
    Senior Member
    Join Date
    Feb 2011
    San Diego, CA
    Mahogany doesn't seem that much less durable than maple to me. I'd say it's at least 80%.

  3. #3
    Senior Member
    sachem allison's Avatar
    Join Date
    Aug 2011
    welcome, don't worry about wearing out the mahogany.
    I haven't lived the life I wanted, just the lives I needed too at the time.

  4. #4
    Senior Member Johnny.B.Good's Avatar
    Join Date
    Aug 2011
    Bay Area, CA
    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...

  5. #5
    Welcome, I'm sure you will enjoy whatever you get!

    once in a while you get shown the light, in the strangest of places if you look at it right

  6. #6
    Senior Member Duckfat's Avatar
    Join Date
    Mar 2012
    The Motor City
    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.


  7. #7
    Good point!

  8. #8
    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 .

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