Replies

1. 
   Diz | Mar 12, 2009 04:20am | #1

   Actually a saw blade would work better.

   (Sorry, couldn't resist it)

1. 
   mike01 | Mar 12, 2009 06:49am | #3

   You got me!

2. 
   SteveSchoene | Mar 12, 2009 04:41am | #2

   I'm not fond of any of the open pored woods for cutting boards. 

1. 
   mike01 | Mar 12, 2009 06:50am | #4

   Thanks

3. 
   ring | Mar 12, 2009 08:19am | #5

   The classic answer is that species like beech and maple are best for cutting boards. That said, I've had a sapele board in my kitchen for about 10 years and it's just fine.

   David Ring

   http://www.touchwood.co.il/?lang=e&id=1

4. 
   doorboy | Mar 12, 2009 09:42pm | #6

   I think it's fine for cutting veggies, bread, cheese. Not meat.