— Joanne Davies

Let's see, woods for, for, um, chopping boards. Um, I've, I've come across various types of woods. I mean, oak, I see, um, every once in a while. And maple cutting boards are, are quite popular. These tend to be, uh, uh, I, I'll say hardwoods. They're, they're not the hardest woods out there. Um, but they're pretty hard, not like pine, which is pretty soft. Um, uh, and so those are a, a couple of good choices. And certainly if, uh, you know, you do do a search, you're gonna find lots and lots of information, uh, on cutting boards. And in terms of maintenance, uh, they should be cleaned after each use. I recommend immediately after each use, uh, wooden boards, uh, benefit from, uh, air drying. And, uh, I like to just leave it out, um, so that, you know, have a place to store it that's just out in your kitchen, um, so that it can air dry over time. Um, and, uh, it also depends on the tradition. You know, many of, um, uh, boards, you know, in, in the US anyway, uh, are treated with oil, okay? Um, as a, uh, as a maintenance step, as needed. It could be every several weeks. It could be every, every few months. Um, but there are also, uh, uh, cutting boards that I have seen in Japan, um, that are not oiled. You know, they're just, um, otherwise cleaned and dried, um, but not oiled. Um, so it, it'll depend on the local tradition based upon what kind of woods are used. And, uh, so again, I recommend doing some, uh, some deeper reading, uh, on your interest area.