I love all those cutting boards everyone has posted so I had to try.
It is all maple, end grain up, did run through planer with only light cuts with only a little tearout at end.
I have questions. In all my research, the only wood approved for cutting boards- butcher blocks approved by FDA,
is tight grained wood, no open pores, maple, beech.
Does any one worry about food residue getting into those pores of wood ,and contaminating the boards for next time use? Mainly open grained, walnut ,cherry,I would never use oak, hickory, ash etc.
What about exotics ,and the oils they contain, food contact?