Serena Thompson from The Farm Chicks's Profile

I enjoyed seeing that you found my cutting board and re-posted it. I thought I should clarify a few things:
* This wasn't a renovation project. We just finished building our home and the cutting board is in my new kitchen. The process you've posted isn't how my cutting board was constructed. It was made by my cabinet maker, to my specifications.
* I always use maple as the wood specimen for my cutting boards, which is in fact highly resistant to bacteria. My entire kitchen in my previous home was covered in maple counters, on which I cut and chopped to my heart's content. (NEVER meat products of any sort). Additionally, my childhood homes always contained an antique maple free-standing chopping block that had been used for many many years. I will always be a believer in maple and would choose it over other cutting board surfaces every time. (For NON-MEAT products).
* I clean my cutting board with a clean, wet cloth and then let the surface dry before pushing it back in. I never use soap, as I don't want the wood to absorb the soap. And I would never try to pull the drawer out. It's just not necessary.
* I periodically season my cutting boards with mineral oil. Cooking oil would turn rancid.
* I think the comments here mentioning possibly moving the hole to the back were really good ideas, and would work well. However, I'm really happy with how mine is laid out. It works wonderfully for me.
* The hole directly below the cutting board hole is a nice heavy-duty plastic, which makes it really nice for cleaning.
* The intention of the cutting board in a drawer for me was to keep my kitchen tidy and my counters free of clutter. I'm a big fan of having a place for most things to be tucked away in the kitchen. That's just my style. My kitchen is large, which makes these sort of conveniences possible, space-wise.