It’s interesting that, if you go to a wet market in many Asian countries (e.g. Hong Kong) you will see the butchers cutting meat on wooden chopping blocks where the cutting surface is _grain up_ - typically a circular section of a log. I thought “surely this is the worst possible orientation for the wood?” I think they clean the blocks by using hot and cold water to expand and contract the wood, and scraping it with the blade of their knives.