Cutting boards are a fantastic addition to every home and make perfect gifts, whether for a house-warming, holiday, or the chef in your life. Each board is solid hardwood and features no-slip, no-scratch rubber feet and durable, lasting knife-safe and food-safe finish.

Endgrain v. Facegrain: “Endgrain” is like looking at the rings on a tree from the top. Endgrain wood will generally keep your knife sharper longer, is easier to clean, and requires consistent care and maintenance (see below) because the wood fibers run up-and-down. This type of board is best for heavy/daily use. “Facegrain” is like looking at the tree from the side and cutting across the wood fiber, instead of in between. Facegrain is generally more economical and works well for light to medium use or non-cutting uses, like charcuterie boards.

Safety: All cutting boards are food-safe. They are finished with an initial food-grade mineral oil bath followed by a beeswax and oil topcoat.

Care and maintenance: As is true of all wooden cutting boards, your board is best used with products other than raw meat, such as fruit, vegetables, cheese, and dried meats. Your board should be washed with hot, soapy water, but not left to soak. If used heavily, your board should be conditioned monthly. We recommend using a beeswax oil or mineral oil for best results, as other oils may turn rancid and ruin your board. One of our favorites is Howard Butcher Block Conditioner.