Kindly please let me know some types of wood recommended to build cutting boards for chopping food.-George Pozo, S

Chris Marshall: For cutting boards, I would choose woods that won't impart tastes to the food, hold up well to rough cutting and chopping tasks and with a closed grain to prevent trapping food particles in the pores or fibers. So, my picks would be hard maple, beech or birch. When you're arranging the pieces for your cutting board, think about it like a workbench top. End grain will give you the greatest durability, followed by edge grain. Face grain will work, too, but it's the softest of your stock surfaces.