mahogany for cutting board?

Page 3 of 3  
Vern wrote:

Maple is traditional for cutting boards because it is very hard and doesn't have open grain. Open grain traps food with decays or grows bacteria. Softer woods would also get cut marks that do the same.

Add pictures here
<% if( /^image/.test(type) ){ %>
<% } %>
Add image file

Related Threads is a website for homeowners and building and maintenance pros. It is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.