Beatuful ambrosia maple and padauk to compliment any palette

The face grain of wood displays the true beauty of the wood showing off the grain movements and full color of the wood.  I use face grain construction for charcuterie and serving boards.  Because of its beauty you sacrifice durability, and they require more care.  If you use a face grain board for as a cutting board you risk scaring the board with a sharp knife.  I recommend that you don’t use sharp knives on any Charcuterie and serving boards to maintain their physical and aesthetic charm that will last for years.

Edge grain is the most popular type of cutting board.  It is made by gluing the face grain of boards together.  This allows for thicker and more durable cutting boards to be created. They still allow the grain to show and the combination of types and width of stripes in unlimited.  They hold up better than face grain boards to cutting. Remember, anytime you take a sharp knife to a piece of wood there is always a possibility to scar the board.  Edge grain cutting boards take more material and time to construct than face grain boards.

End grain cutting boards are the most durable cutting board you can get.  They are constructed with
the end gain (fibers of the wood) showing. They are the most resistant to scratches and with care can last for decades.  The process to make these boards is more time intensive but the final product is worth all the effort.

 How to wash them: 

DO NOT PUT IN THE DISHWASHER

These boards cannot be machine washed. Please only wash with warm soap and water with a towel dry immediately after. We recommend standing or leaning the board on its edge while drying, this will help prevent it from
cupping (warping) over time. If you used your board to cut fish or other strong smelling meats, you can use half of a lemon to rub the board clean, this is a great natural way to prevent smells from lingering.  

How to maintain them:

A well-maintained board can last decades. Regular maintenance includes rinsing well after each use and reconditioning as needed. We recommend you apply a board conditioner every 6 weeks, this will depend on
how dry your area is and how much you use your board.  Applying a cutting board conditioner will keep
your board looking fresh, lock out moisture, and help reduce the chance of bacteria building up. After you apply the conditioner leave it sit for about an hour and then buff with a clean rag.  Finally, every 6-12 months, you can use 220 grit sand paper to lightly smooth the top finish if it gets rough and then apply mineral oil. Always hand-wash your wood cutting board. Gently scrub your board with a sponge and warm, soapy water (mild soap recommended.) The surface and finish of the board shall allow any pieces of food to easily slide off when rinsed. It is important that you wash both sides (even if you chopped only one side) to prevent warping from uneven drying. Please do not use overly hot water as it will melt the wax built into the finishing agent. Once this wax becomes melted it will cause streaks and scaring to the board and will need to be sanded and refinished entirely. Please care for your board as an art piece. Remember that all cutting boards are rated for light to moderate use to preserve the wood as well as your knives blade. Wood ages and will change and darken with age.  If you cover a portion of your board and leave the rest exposed to light your board will not age uniformly.