Happy New Year!!!

I made sourdough bagels, sourdough breadsticks and baked them in my Weber grill. I had a terrible time kneading the dough in this small rv kitchen,,,,so went to LOW's yesterday and bought all the wood to make a kneading board like John Boos board. My husband made one for me 25 years ago, but we left it back in Washington State,  down in Yuma, AZ for the winter  and left old board back at home....cant wait till board is done.  Baking bread in grill is fun and I can keep the heat at 450 or 500.   It also makes the best pizza in the world.  I did remember to bring my sourdough starter with me!!

I have my mom's kneading board that my dad had made many years ago. I've used it to make Christmas cookies and Easter bread. Well, last year my husband used it to carve the Thanksgiving turkey! I was mortified...anyway...the oiled finish is off and I have no idea what to do to get it back to the way it was. Is it ruined??

I recently purchased a beautiful hard-maple kneading board that hooks over the edge of my countertop. It is sanded but otherwise unfinished.  The man who made it says he's never sealed or otherwise treated his but that I could try to oil it if I wanted.  I've also read that one could use a mix of mineral oil and beeswax, rubbed in. I'm open to suggestions and advice. Thanks in advance.

Danny

Hello, I'm new here (I registered just to post this question!) and I'm
in need of a portable, sturdy and easily cleaned work surface for
kneading doughs.

I've been trying to price large wooden cutting boards but I'm not sure
how large of a work surface I'll really need to knead a loaf or two of
bread, or even if this is the right tool for the job.

Considering that I'm also fairly new to bread making, a key concern for
me is expense. I'd hate to buy a $100 hardwood cutting board that I'll
use once or twice and then shove in the pantry, never to use it again.

I'd greatly appreciate any advice you can give me, thank you.