Received as a gift from my son. Overall i really like my board, it’s solid and heavy for carving meat and then looks great to serve from.
However in my opinion it has a flaw. The surface is flat, and as a consequence all the juices from carving meat etc run off the edge. Depending on where you are carving the meat you then end up with a messy tablecloth, kitchen worktop or floor. And you lose those tasty juices.
2 tier fix. Simple fix if you have access to a router is to form a channel just in from the edge to catch some of the juice. A more elaborate fix would be to route the channel into formed spout to discharge the juice into a small jug recessed into the side of the board