Question that you might not be able to answer until this board has been in service for awhile: How well will this cutting board hold up if she's doing her cutting on the face grain side of a big slab? While face grain is fine for charcuterie boards, I thought that was a no-no for true cutting boards, which should have edge or end grain on the cutting surface. Pretty board, no doubt, but I'm not sure about its durability. 🤷♀
