School me on cutting board construction

[The Bean]

I've never made my own cutting board but admire the craftsmanship some put into creating theirs. We prefer wood over any alternate material. Maple, or maple, or if you're in a bind, maple. Side grain; I've worked in a restaurant kitchen and had to clean the end grain butcher block every night, with coarse salt and a steel-bladed brush. It's easier to occasionally scrape a side grain board with the edge of a chefs knife. Clean it with soap and water and towel it off immediately. Mineral spirits once or twice per year. Nothing more.
My favorite board is a 15" x 40" bread board which, unfortunately, rarely gets used. I like the construction.

 

[cgrutt]

I've never made my own cutting board but admire the craftsmanship some put into creating theirs. We prefer wood over any alternate material. Maple, or maple, or if you're in a bind, maple. Side grain; I've worked in a restaurant kitchen and had to clean the end grain butcher block every night, with coarse salt and a steel-bladed brush. It's easier to occasionally scrape a side grain board with the edge of a chefs knife. Clean it with soap and water and towel it iff immediately. Mineral spirits once or twice per year. Nothing more.
My favorite board is a 15" x 40" bread board which, unfortunately, rarely gets used. I like the construction.

Nice, pinned breadboard end allows seasonal movement. I was going to mention this earlier when someone else posted about a cracked board but didn't.