Notwithstanding the abysmal CAD/USD exchange rate (for us Canadians that is) I'm thinking of taking the plunge and getting a BoardSMITH since I have a reasonable USD PayPal balance because of a refund. I can't really seem to find a similar product that is so well regarded up here, plus I also like the idea supporting one of our vendors.
I'm pretty set on 16"x22" as I'll probably dread washing an 18"x24" (storage may become an issue too), although I'll probably discuss the likelihood of getting 2.5-3" instead of 2" depending on the cost.
The big question is Maple, Cherry, or Walnut? I'm leaning towards maple because it costs the least, fits in with most colors (which is good for future proofing as well), and is overall well regarded for cutting boards. Walnut looks amazing but is pricey, but may not "fit in" in the future. Cherry is supposed to be the best of the three for the blade's edge, and although it costs more than maple, is less spendy than walnut.
So I guess I wouldn't mind some input from some with experience would maple be too tough for the ultra fine edges of high HRC (65ish) knives, is cherry that much better or do edges get stuck that much easier, etc.
I currently have hinoki which is quite soft, and they're the 3/8" - 3/4" thick ones depending on the size so don't feel very substantial, plus I only have up to roughly 12"x18". I also have an 18"x18"x2.25" JB edge grain maple with juice groove, but I don't use it that often and only really let my lower HRC Misono Swedish steel knives touch it. I plan to keep all of these ones, but want "the end grain board" as well.
Any input/feedback is appreciated.
I'm pretty set on 16"x22" as I'll probably dread washing an 18"x24" (storage may become an issue too), although I'll probably discuss the likelihood of getting 2.5-3" instead of 2" depending on the cost.
The big question is Maple, Cherry, or Walnut? I'm leaning towards maple because it costs the least, fits in with most colors (which is good for future proofing as well), and is overall well regarded for cutting boards. Walnut looks amazing but is pricey, but may not "fit in" in the future. Cherry is supposed to be the best of the three for the blade's edge, and although it costs more than maple, is less spendy than walnut.
So I guess I wouldn't mind some input from some with experience would maple be too tough for the ultra fine edges of high HRC (65ish) knives, is cherry that much better or do edges get stuck that much easier, etc.
I currently have hinoki which is quite soft, and they're the 3/8" - 3/4" thick ones depending on the size so don't feel very substantial, plus I only have up to roughly 12"x18". I also have an 18"x18"x2.25" JB edge grain maple with juice groove, but I don't use it that often and only really let my lower HRC Misono Swedish steel knives touch it. I plan to keep all of these ones, but want "the end grain board" as well.
Any input/feedback is appreciated.