I presently use an old wooden cutting board for working my dough. The board
while large is not truly large enough and I often have spillage over the
edges. I am thinking about making my own board with raised edge to limit
spillage. I have a few questions.



1) What would be the best wood to make the dough work board out of?

2) I am also concerned about the finishing, which would be better
sanding or scrapping?

3) Most wood finishes are not food safe. What kind of finishes would
work?