As I mentioned in this thread, I have a nephew in culinary school who needs a real chef's chopping block. My first attempt didn't meet my standards (so I'm using it myself), but I just finished up the remake...bigger, better, stronger. These pics leave a bit to be desired -- the board's too big to fit into my photo tent -- but it's what ya get.
This board is about 20" x 15 1/4", and about 1 3/4" thick. This one's the biggest I've made so far; I had to take the back rail off my crosscut sled to trim the long edges. Hard maple, walnut and cherry, sanded to 400 and slathered in mineral oil for a couple days. I still need to build a crate to ship it to my nephew in, but it'll be faster and easier to build something out of wood and staples than trying to fabricate something strong enough out of cardboard and tape. (BTW, the orange was picked from our backyard tree yesterday. It's orange juice season in our house.)
Although I had originally planned on staggering the joints, I decided to be gutsy and do it with the joints aligned at the corners, even though that's one of the things I'd messed up on the original attempt. (Plus, everyone seems to be building boards with staggered joint these days, and I wanted to be different.) As discussed in the earlier thread, I used plastic resin glue this time, so I've had no creep issues.
The edge grip indentations were just done with a 1" core box bit on the router table with a pair of fences (front and back) to keep things aligned, and a couple of stop blocks to keep things consistent.
This one's also not perfect, but it's close enough to pass muster and get sent out into public with my name on it.
Comments, questions and suggestions are welcome -