I’ve been “commissioned”, if that’s the word, to make a pastry board for MIL as a Xmas present. This will be a “using” board for kneading and rolling dough, not a decorative one.
I’ve got a handle on the size and details, but was wondering what wood should I use – pine, maple , or what? And any suggestioons for a finish – shellac, walnut oil (or similar ) or none at all?
Thanks in advance
Doc – The Old Cynic