FAQ

Yes! Contact me and we can work out designs and sizes to engrave on.

When you decide to cut on the board, it's inevitable that it is going to get cut up. When it gets cut up if you would like to renew it and make it look nice again follow thee process below or contact me and I can make it look good as new. Fill in any cracks (Cracks not cut marks) with wood glue and wipe away the excess Once glue is dried, sand until smooth. Depending on how much you needed to sand/ how deep the cuts were, you may need to re rout the edges, if that is not an issue then you can skip this step. Next you will need some mineral oil, to lather and then soak into the board to make it shine again. My favorite board oil is the "Howard Butcher Block and cutting board oil" Now you are done, enjoy your new board!

All of our boards are made from Hard woods, most of them being oak, Maple, Ash, Walnut, African Wenge, Padauk, Purple Heart, etc.

The key differences between an end grain cutting board and an edge grain cutting board lie in their construction and performance. An end grain cutting board is built by arranging the wood pieces so that the cut ends face up, creating a distinctive exposed wood grain pattern on the surface. This design is gentle on knives, providing a self-healing surface that minimizes visible knife marks and maintains sharpness. In contrast, an edge grain cutting board is constructed by placing the long edges of the wood pieces together, forming a flat surface with visible wood grain lines. While edge grain boards are also durable, they tend to be less forgiving on knives, showing more visible marks and requiring more frequent sharpening. Additionally, end grain boards often have a more visually appealing and intricate appearance due to the unique patterns created by the exposed wood grain.

Cutting raw meat on a wood cutting board can pose several risks for food safety and hygiene. Unlike plastic or non-porous surfaces, wood cutting boards have natural crevices and pores that can harbor bacteria from the raw meat. Here are a few reasons why it's generally advised against: Bacterial Contamination: Raw meat, particularly poultry, beef, and pork, can contain harmful bacteria like Salmonella, E. coli, and Campylobacter. These bacteria can seep into the wood fibers, making it difficult to completely remove through simple washing. Difficulty in Cleaning: Wood is more porous than plastic or composite materials used in cutting boards. Even with thorough washing, bacteria can remain trapped in the wood grain, increasing the risk of cross-contamination with other foods prepared on the same board. Potential for Odors and Stains: Wood cutting boards can absorb juices and odors from raw meat, which may be difficult to remove and can affect the taste and smell of other foods prepared on the board later. Food Safety Concerns: Using separate cutting boards for raw meat and other foods (like vegetables or cooked meats) helps prevent the spread of bacteria that can cause food borne illnesses. Best Practices: To maintain food safety in your kitchen, it's recommended to use separate cutting boards for raw meats and other foods. Opt for plastic or non-porous cutting boards that are easier to sanitize after each use. If you prefer using a wood cutting board, reserve it exclusively for bread, fruits, and vegetables to reduce the risk of bacterial contamination. By following these guidelines, you can minimize the risk of food borne illnesses and ensure safer food preparation practices in your kitchen.

Long story short, no. Definitely do not run the board through the dishwasher. The heat and humidity of the dishwasher can and will seriously damage the board.