Cangshan | Thomas Keller Signature Collection Walnut End-Grain Cutting Board,14 x 20 x 1.5", Crafted in USA

I almost took off a star for a couple incomplete glue joints along one side, but the board is so beautiful despite the minor imperfection I couldn't stand to deduct a star.Advice on seasoning the board: Follow the manufacturer's instructions by applying mineral oil to all surfaces of the board at least daily for a week before using your board. That will keep the food juices out and minimize wood cracking.I put mine in the oven at 140 degrees for twenty minutes which greatly accelerated the oil absorption despite some dripping onto aluminum foil underneath. I am not sure that step was necessary but it sopped up a lot more mineral oil while the board was warm out of the oven and it probably dissipated some water vapor too. If you are going to bake your board, do it early in the seasoning process so you don't drip oil all over your kitchen. Putting the board in a black garbage bag in the sun would probably work just as well with minimal cleanup.Final sealing was something others may choose to skip: I rubbed several coats of pure food grade paraffin onto all surfaces. The paraffin dissolves into the mineral oil and it really keeps water out of the board while giving a velvety smooth surface. I do not plan on reapplying oil weekly or monthly, just a quick surface coat of hard paraffin palmed in. Paraffin has much better resilience compared to bees wax products that wipe off at first or second use. A pound block of paraffin might set you back $2 at your local grocery store and it will protect many chopping boards and wood / bamboo utensils.Overall this board is an impressive addition to my kitchen. It's a beautiful accompaniment to my Japanese knives, well worth the $190 I spent on it at Amazon.

Looks nice, not sure if it's worth the money.

I'm in love with my kitchen and this is my favorite item! I have been oiling it for 6 days and its just dark and beautiful!

Works well. Well made just keep it oiled!