Hope am not putting my head on the chopping block by travestying the old saying. **
In the old days, every home used a round wooden chopping “board” that was made from a cross-cut section of a good-size log. Thickness varied from about 1” to 3”, depending on the diameter of the board.
On these boards, we cut everything in the kitchen, from vegetables to meat. One could deliver heavy blows with a chopper or cleaver, to cut through thick animal bones that were laid on the them – no problem.
These “old school” style chopping blocks (as I call them) are still much favoured by professional butchers in markets, as they are tough and hardy.
But for home use, they are getting scarce – replaced mostly by those made from plastics, or from pieces of wood, laminated together.
** “a chip off the old block”