Suggestion:
Robert:
If you're looking for a top for the Hotpoint, may I suggest a white polypropylene cutting surface? You've seen the white poly cutting boards in kitchenwares shops, I'm sure. Poly board comes in custom sizes if you go to a restaurant supply house, which Minneapolis has to have several of. If you'll get a 1-inch thickness, you'll have a very sanitary cutting surface that is kind to knives, and it can be washed in a DW, providing one of your arsenal of machines is big enough. Poly board is great stuff. P.S.: Depending on the restaurant supply house, a moat and well can be routed into the edge of the board after it's cut. Some places can do this, some can't. It's a very useful feature if you're cutting meat.