[Sca-cooks] Need advice/suggestion for counter top

[Micheal]

  Greetings
 Just a question for clarification.
  End grain you mean ending up with traditional butcher block , ie checker 
board pattern. Rather then the length or bar pattern of more modern cutting 
boards?
 Cealian

----- Original Message ----- 
From: "marilyn traber 011221" <phlip at 99main.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Monday, April 03, 2006 9:56 AM
Subject: Re: [Sca-cooks] Need advice/suggestion for counter top


>> What we've been thinking in the past few hours is to cut across the 
>> entire
>> width of the counter top to have the board go from one side to the other.
>> That would mean a pretty darn big chunk of maple :-)
>>
>> This way both us us can have our own side of the board, and it's
>> also pretty easy for the kids to climb on a stool and help us,
>> without sprawling all over the counter.
>>
>> It would also make the board easier to remove for cleaning.
>>
>> Petru
>
> How wide is the counter?
>
> I rather like the idea, but if finding end grain to fill the 30" X 30" 
> space
> was hard, much bigger than that is extremely unlikely. I'd still go with 
> rock
> maple boards, though, and occasional wipe downs with mineral oil.
>
> Phlip
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