OT: chefs- any butcher block recommendations?

[pale scotsman]

Do you have room for a table? A buddy of mine's dad had a grocery store and we pulled 2 tables out like this. They are not completely level because of years of use.... like 50. They look so freakin' cool in a kitchen as an island and never cease to get comments. Not cheap if you can find them but o so worth it. Heavy too.

http://images03.olx.com/ui/2/19/02/16411702_3.jpg

[mumbleypeg]

There seems to be a reoccurring theme here...maple and New England craftsmanship.

Old Yankee Cutting Boards

[visiondrawn]

washing, aha!

scrape and wipe and oil, lastes forevers.

avoid hot water and soaking at all costs. nnnnever dishwasher.

*on the whole cross-contam thing. start your work with a dry-clean board, do all things to serve raw first, then veggies to be cooked, last meat.

no need to clean between, only after.

+1 on this advise

[robin3mj]

So, I went with David at the Vermont Cutting Board Co. Seems like a good guy, explained to me the fineries of with the grain versus end grain.

I ordered a 20x20x2.5" end grain board with the little lady's name burned into one corner.

Thanks for all the advice.