Here are some of the other variables that I think figure into that decision: what do you think you most need--do you need more counter space for cutting? do you need counter space in a different and specific location? is the layout of your kitchen such that a movable cart would let you add the surface in a useful position--typically positioned as a center "island" to work around, or as a "L" to an end counter run, or alongside a stove that might have no counter space on one side, for example. How do you cut and cook? One reason I don't feel the need for "cuttable" counter surfaces is that then I would have to scrape the cut bits up and put in pot, or whatever, so this area would always need to be right next to the stovetop with no crevices. I am more likely to use the method of scraping things OFF of a cutting "board", which as noted in some above posts, now is available in a host of materials, not just a block of wood, and includes thin flexible sheets. So if I had a cart, I would most especially transfer things from there to stove or wherever on some kind of cutting sheet, and I wouldn't especially need a hardwood top, but you might if you absolutely prefer to cut directly on the cart surface (fruits/veggies, and not raw chicken). Otherwise, I would get a heat-proof top and combine with some kind of cutting board.In my some-day new kitchen, I want an undermount sink in the counter run most used for cutting, 'cause I want easier cleanup by sweeping bits directly into sink and not up and over a lip. Also, would it bother you if bits of herbs and vegetables fall off your cart onto the floor? Or put another way, do you currently have counter space that is BETTER for cutting, but you need more counter space to do the other things needed when cooking? Then you could think about whether the cart is specifically for cutting, or whether it is to free up better prime counter space that's already in a good location--the cart in this case could hold items pulled out from the frig, or bowl of something else you're mixing up, or whatever. The oversink thing seems really great to me from the standpoint of cleanup, but one thing I found is that I tend to have things roll off or bounce off and I would be pulling good stuff out of the sink, so I don't like that balancing act. Plus, I'm a composter, and I no longer put major vegetable matter like tops and peelings down the disposal--just crumbs and bits and sweepings. Again, that gets back to your kitchen layout and what you're most needing to accomplish with an added item. So I don't think of "prep work" and "hot pots" as the same function, but if you got stainless steel and added a cutting surface, you of course can accomplish both things, and the cart can add buffet service space, or drinks and ice at a party, and lots of things.

Seems the price is often a factor of the wood and construction method. End grain and smaller peices mean more labor and more $$$. Exotic wood cost more $$$. Most is based on looks. You want to make sure what ever you get was constructed with straight lumber, glued with the right type of glue with good coverage, and clamped and allowed to dry adequately. However most of that you can't tell by looking at the product. My Ikea butcher block counter had one seam that didn't get adequate glue. Looked fine upon inspection, but after cutting part off, we discovered a section in the middle wasn't glued and started to open up. The Boos counter top has developed a crack in one of the boards on the underside (this is not a seam problem. I should take it off and glue and clamp before it gets worse. That one has only mineral oil applies. The end grain cutting boards I used as a temporarily island top ended up wanting to cup after time, and one opened up along one seam line. Those cost $36 a piece, and they were small. I have a nice cutting board that is face grain, and I've had it for years and years and a few of the joints are opening up at the edges, but overall I think it's given me the best value. I know I didn't pay much for it as I was poor at the time. The one I liked the best was the pine one my DH made for temporay use for the round island. That held up very well, but he cut the boards and made sure they were well glued and clamped. I would think that getting one that was made for you where a person hand selected the wood for grain/trueness and then made sure there was good glue in all joints would be your best bet. Have no idea what that would cost, but anything that goes through an automated process is subject to more problems. I once ordered something where the sample was clear and looked really good. When I got the items, one had a big knot in a very conspicuous location. Supplier said they never claimed to hand select the lumber and knots could be expected. It was coincidental the sample they chose to display was one with no knots at all.

That's an interesting design, donnakay. I hope you do post a photo. We are going with a built-in cutting board in the remodel. We use our current one so much that I can't see us going without one. My family are creatures of habits, you see. They still grumble when they forget where I moved items in the kitchen *5* years ago. Can you imagine how messed up they will be after the remodel?! LOL Our cutting board will be the top 1/4 to 1/3 of a split drawer front. The cutting board will have a shallow front and handle. The drawer below will be a bit shallower than usual but after looking at what we'd store in it, it will work just fine. The knife drawer will stay where it is - to the right of the cutting board. We're keeping our current cutting board and storing it in the tray slot area above our ovens. We made sure to ask the cabinet maker for an extra tall slot for this and the pizza stone.

len, you’re welcome. You won’t regret it. I hope you intend to cut right on the island, not just have a beautiful wooden island that you’re paranoid about getting marked up. We passed the 10 year anniversary this past June and while I’ve toyed with sanding it down a bit as mentioned above, I think we’re going to give it a few more years. Of course a few weeks after we hit 10 years we got a really bad stain from where I left the metal disc from a food mill sitting on the counter overnight. I don’t understand why a wet piece of metal leaves a dark black stain in the wood. There’s some sort of reaction between the wood and the metal when it’s wet. It’s not a rust stain. The marks are black. I’m sure it will sand out if I bother but… who cares? It’s a kitchen, not a museum.