A New Chopping Board

It was time to get a proper chopping board for the kitchen so after much research and debate I finally settled on a beech end grain chopping board from a Sheffield based company called Panga (support the UK!).

End grain is apparently important for keeping knives sharp as at a microscopic level the blade slips between the grains rather than slice accross them.

As for the wood, apparently oak stains if you happen to leave a stainless steel blade on it overnight, and although rubberwood is much more common and just as sturdy as beech I dont like what the grain looks like. This company offer a customisation service so you can get any size board you want and the board is of lovely quality - so I'd definately recommend them!