EXOTIC HARDWOOD CUTTING BOARDS
There is more to a great cutting board than meets the eye.
Face grain, edge grain and end grain. Each has advantages and disadvantages when it comes to being used as a cutting or charcuterie board.
Face grain. As the name implies, uses the flat surface; the 'face', of the wood. While this technique makes beautiful boards using less wood than the other two techniques, it should really only be used as a charcuterie or serving board. The face of the wood is very hard on the edge of knives causing them to dull quickly. Also, face grain will damage easily with each pass of a chef knife. This type of board is generally the least expensive to both make and purchase. Generally what you will find in the big box home stores.
local and exotic hardwood edge grain cutting boards
Edge grain boards are a more robust build. Milling the wood, cutting and then flipping it on edge. These are the ideal balance between face and end grain boards. The edge grain of the wood allows knives to glide more easily across the surface causing significantly less dulling of the blade. The fibres/grain of the wood show less marring and naturally 'close' more after each cut than face grain. More expensive than face grain boards though will last decades with proper care.
chaos end grain
End grain. These are the ultimate luxury boards, desired by chefs everywhere. These require a tremendous amount of time to create. Along with specific equipment for sanding to avoid equipment disaster. Wood is milled, cut, flipped on edge and brought to what would be the finished state of an edge grain board. They are then cut and flipped again exposing the end of the wood as the surface. The end grain of the wood is now standing vertically. With each pass of the knife the fibres will open and close back on to themselves. The knife will remain sharp longer and the board itself barely showing cut marks. If cared for properly this type of board will out last you and can be passed down for generations. As a luxury cutting board these command a luxury price.
My boards feature Maple, Black Walnut, Cherry, Bloodwood, Padouk, Purpleheart, Yellowheart, Wenge and Zerbrawood. Finished with a 24 hour bath of 100% food grade/food safe mineral oil and top coated with a 100% food grade/food safe beeswax. Available with or without anti-slip rubber feet, juice grooves. and hand holds. From 3/4 to 2 inches thick. In any length and up to 30" wide.
rolling edge grain butcher block with removable top
live edge charcuterie boards
Getting the party started
Live edge charcuterie boards are prefect for spreads when having company. Featuring anti-slip rubber feet, with or without brushed bronze handles or finger hole holds. Any custom length can be made with width changing as you travel the live edge.
While I mostly use Black Walnut due to the striking contrast between the sapwood edge and heartwood centre, other species of wood suitable for charcuterie boards do become available from time to time. These are finished the same as the cutting boards with a 24hrs bath in 100% food safe mineral oil and top coated with 100% food safe beeswax.
Things I will not do/build within a Cutting Board or Charcuterie Board.
While the addition of epoxy to both cutting and charcuterie boards is beautiful; I personally have troubles adding a chemical based resin to something touching food and being slashed at with a blade.
While most epoxies are considered food safe once cured I don't relish the idea of a piece of epoxy chipping off and ending up stuck to food about to be eaten. Epoxy also scratches easily as the edge of a knife slices at cheeses and meats, making your beautiful board not so beautiful after a few uses.
I build to last. I save my epoxy for furnishings, lighting and tables. Most people don't lick those and if they are, you are having one heck of a party.