FAQs

Walnut wood has relatively high hardness, making it sturdy and resistant to wear and impact during cutting board use

Knife marks serve as a positive indicator, suggesting that your cutting board is softer than your knife’s blade. It’s common for people to prioritize countertop or table protection when selecting a cutting board, often overlooking knife care. Wood cutting boards are unique in their ability to safeguard both your knives and your food preparation surface. Although all wood cutting boards will naturally display marks over time, applying food-grade mineral oil every three weeks helps to integrate them into the board’s natural grain and color

Each piece possesses a unique appearance due to the distinctive wood grain characteristics, making every board one of a kind

You can contact us to request custom sizes.

Edge grain boards are crafted by cutting the wood with the grain’s edge, aligning wood fibers horizontally. You can find this construction in our Bradbury, Highland, Laurel, Motley, and Winsome boards. It’s the most common method for making wood cutting boards and is renowned for its durability, resistance to stains, and its ability to resist unwanted moisture more effectively than end grain boards. End grain boards are crafted by cutting the wood along the grain’s end, exposing the wood fibers and displaying the intricate character of the wood rings and grain details. You’ll find this type of cut in our Alfred and Artisan boards. Although these boards are more intricate and expensive to produce, they are known for being gentle on your knives. Each knife cut passes between the wood fibers rather than slicing through them. These fibers then close back up after the knife is removed, helping to maintain your knife’s edge sharpness for a longer duration

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