[The BoardSMITH]

I am new to ChefTalk. I'm not a professional chef, just a throw it together home cook who doesn't measure. I have made it this far, 62, and can't see any reason to change now.

What I am is a professional woodworker. I have been making butcher blocks and cutting boards for 16 years now, the past 5 as a professional. I have sold boards to every state in the nation except for one, every Canadian province and 14 foreign countries from Singapore to Moscow, Russia. If I can offer any help with cutting board, I would be delighted to do so.

I am looking forward to reading the threads and learning new recipes and procedures. I will never be to old to learn.

[bughut]

Hi BoardSMITH,

I guess if it aint broke, dont fix it eh? I think we all have "recipes" we like to throw together and can be quite impressed with the results. Whats your favourite?

Have you checked out the recent thread on chopping boards?

Welcome by the way. Look forward too hearing from you

[The BoardSMITH]

Thanks for the welcome!

I did write a reply to the current cutting board thread earlier this afternoon but the reply hasn't shown up yet. When I wrote the replay I received a message that it had to be reviewed and approved by a mod first before it would appear. Is this the way it is always done?

[Dillbert]

oh,,,, your reputation precedes you <g>

Welcome!

and btw, who is it that does the custom knife blocks? cited here once, no more can find . . .

[The BoardSMITH]

My reputation; what reputation? I don't have a reputation. Do I?

I do custom knife blocks as well.

[left4bread]

Originally Posted by The BoardSMITH

When I wrote the replay I received a message that it had to be reviewed and approved by a mod first before it would appear. Is this the way it is always done?

It's just for the first few posts. I don't think you can add hyper-links for the first few posts either.

Welcome!

I'd like to check out your website if you have one.

[The BoardSMITH]

theboardsmith.com