I bought a Japanese cutting board made of unsealed Spruce.
The salesperson said to never put any sealer (oil,, etc...) on it , ever...
I believe this is a traditional cutting surface for sushi chefs.
I was wondering if anyone knows what would be the proper care/maintenance for this cutting board
It's a single piece of wood, not a laminate.
(no info was found when Goggling this )
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