I now stock as many sizes as possible at each event. In my lexicon, cutting boards are:
- At least 12″ x 12″ x 7/8″
- Made with suitable hardwoods: “hard maple or its equivalent,” as the FDA regulations for commercial applications say. That’s the same regulation that most states copy into their regulations for commercial kitchens. Every cutting board that I make fulfills those requirements.
- Either edge grain or end grain
- Almost every cutting board has non-skid rubber feet, held on with stainless steel screws. I do make some 2-sided boards that don’t have feet, but those are generally smaller than my “cutting board minimum size,” above.
- Almost every cutting board has routed handholds for easy handling of the board. There are some exceptions, but those are generally special orders.
One of my challenges is to create an event display with enough cutting boards to show the breadth of my work, while still making it pretty. I struggle with those two conflicting goals … and there’s a new display and all new look for the booth just around the corner.
Meanwhile, here are the latest 7 boards to make it out of the shop.