Route the Cutting Board
Secure the butcher block to a work surface with padded clamps. Using a 3/8” roundover bit and working slowly, run the bit along the perimeter of the butcher block on both the top and bottom edges.
Next, examine the butcher block to determine its top side. On the bottom side, center a 4"- to 6"-wide mark along each shorter edge. Using the 1/2" cove bit and starting in the center of each mark, work out to remove the length.
Using a piece of sandpaper, remove any burned or burnished spots.