Sat Oct 12, 2013 10:16 am
I have a side grain maple board that I've had for 20yrs. I use it a lot because of it's useful size. It's been around so long now it's part of the family, can't see ever getting rid of it. I have a very large end grain maple but the side grain gets used just as much. Don't really notice it being that hard on my knives but it might be my style of cutting.