Hey FatMob, I'm planning to build a custom wooden cutting board for your kitchen. Got any favorite foods you'd like it for?

Sounds like a board that needs to be tough and clean. I’d go with a hardwood like hard maple or a fine grain walnut; they’re durable enough for pizza dough, sushi and taco prep and won’t splinter under a sharp knife. Cut it about 1½ inches thick, then plan each side until it’s silky smooth so the knife glides over rice or veggies. Finish it with a food‑safe mineral oil or beeswax—just a light coat every few weeks keeps the grain from drying out. If you’re worried about cross‑contamination, keep a separate board for raw meats, but for all those dishes a single, well‑finished board will do the trick. Happy building!

Glad the plan clicks for you. Just remember: keep the knife clean, keep the board clean, and don’t let the dough turn into a sticky, stubborn mess. Happy chopping, and may your cuts be as clean as a fresh board!