I'm a sushi chef - I do the very least to the food, I just secure the absolute best inputs, and show them as they should be. 

Welsh oak, slow growth, air dried for 2 years. 

1800mm x 1100mm x 50mm 

live edges, 

sanded to 300 grit, oiled in Danish. 

Proof of work, all killer, no filler 

https://m.primal.net/KbpI.png