Can you recommend a decent cutting board? I have a 24" x 18" x 1-3/4" Maple cutting board that I've had ~6 years now. Unfortunately, I didn't put feet on it and I didn't care for it often enough, so it has some black mold that has gotten into the wood. I've tried sanding it down with a belt sander and re-seasoning with avocado oil, but the dark stains just won't go away. I don't have a planar and now it's started to split and I think I just need to replace it. Bamboo? Butcher block? End grain? Not sure what you recommend. I'm a former head chef that still loves to create amazing food for my wife (and dogs) so my cutting surface is important to protect my steel knife investment. I grew up in a kitchen with butcher block countertops and cutting boards, I just don't know what specific characteristics I should be looking for.
I'm putting in stainless steel countertops, so I need to find a trusty workhorse cutting surface.
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