Cutting Boards 101.
The background and basics of our cutting boards
Materials-
Our cutting boards are made from locally sourced hardwoods, primarily Walnut, Cherry and Hard Maple. They are glued together with a glue that is approved by the FDA. On some boards we offer silicon feet with stainless steel screws.
Types of Boards-
End Grain- This cutting board is constructed where the end grain of the wood is utilized as the cutting surface. This is the same construction as the large commercial butcher blocks. They are very durable and are easiest on knife edges. These are usually the thickest (1.5 + inches) and heaviest boards. Depending on the size, some boards will feature non skid feet and handles so they can picked up easily. They do require a little more maintenance than a long grain board since the end grain is more porous that the long grain.
Long/Side Grain- Long grain cutting boards are constructed where the cutting occurs across the grain of the wood. This type of board has a lot of advantages. These are usually between 1 and 1.5 inches thick. They also can be lighter and more cost effective than the end grain boards. They do give up a small bit of durability compared to and end grain. However, they require less maintenance than the end grains do since the long grain is less porous.
Cheese Boards- Cheese boards are thin (around 1/2 inch thick) long grain cutting boards that are usually narrower and shorter than a traditional cutting board. Along with the same benefits as long grain boards, they are quick to use, clean and store.
Bread Boards- Bread boards are a variation of a long grain board. They usually are about the same width and maybe a little longer. The big difference is in the thickness, which is usually between 1/2 and 1 inch thick. They are lighter by design, since slicing breads are not as demanding as slicing meats and vegetables.
Finishes- All of our boards are finished with a food grade mineral oil. The end grain cutting boards get and additional layer of protection with a mineral oil beeswax conditioner.
Care and Maintenance-
Periodically your board will need to have additional rejuvenating coats of oil or conditioner. Your board will begin to look dry, similar to dry skin. These products are available at any big box home center. Hand wash your board only with soap and water. If knife marks begin to get too deep, or aesthetically unpleasant, the board can be sanded down and refinished to remove them. The most important thing to remember is: