I’d like to start by saying that this is a beautifully crafted cutting board. The quality of workmanship is evident, and the cherry wood gives it a lovely aesthetic. However, I think I may have made a mistake in choosing cherry, a softer wood, compared to the harder maple boards I’ve used in the past. I am curious whether John, or someone else from The Boardsmith, will reply to let us know if my observations make sense.
There are a few differences I've noticed that have affected my experience. First, when chopping, the softer wood tends to grip the edge of my knife more than I’m used to, making the cutting process feel less smooth and a bit awkward. This wasn’t an issue with the harder maple boards, which provided a more fluid cutting experience.
Second, I’ve found that this cherry board absorbs oil more than I expected. No matter how much oil I apply, it seems to continuously soak it up, and I’ve struggled to create a surface that resists water absorption. Despite multiple oil and Boardsmith Board Butter treatments and regular use, the board still tends to absorb water, which is quite different from my previous experiences with maple boards.
In hindsight, I likely would have opted for a harder wood like maple, as it seems better suited to my needs. Nonetheless, the cherry board is beautifully made; it just might not be the best fit for my preferences.
