Thread: Chopping boards

I use the one in the photo below. My old man made it for me. Dressed pine planks. It's a great size, can do a fallow or hoggot sized animal pretty much whole.
I wouldn't use macrocarpa, as (I'm guessing here mind you) it would likely leave a distinct "flavour" in your meat. Kahikatea would be best, used to be used for butter boxes as it imparts no flavour.
P