Big cutting boards are a challenge … and the most satisfying when I reach the finish line.
Every cook needs a good cutting board, and these are the best. Here’s why:
- End grain boards are like butcher’s blocks – a design that has been used for centuries. These boards are harder than edge grain boards (where you cut on the sides of the boards, actually scoring wood fibers). Here, you cut on the ends of the boards, with the grain pointing up.
- End grain boards show less wear. And, when you oil these, they self heal. These boards look great sitting out on a counter.
- Juice grooves are an option for these boards. It’s a philosophical question, really … so some have grooves, and some don’t. You’re an adult, you get to choose.
- All boards have non-skid rubber feet, held on with stainless steel screws.
- All boards have routed finger holds so they’re easy to pick up and move around.
The first board is one of my favorite “colorific” designs. I’ve now made this board twice, though each iteration had a different wood design. That’s normal for me: there are very few designs that I do repeatedly. Two designs here that I am repeating are the “Basic Cutting Board,” which is the simple Hard Maple/Black Walnut/Cherry design that there are 2 versions of, below. I try to always have that classic design on hand.
The other design that I’ve come to really like is is the third board, Cutting Board 19 – 303, which is Black Walnut, Hard Maple, Jatoba & Mesquite. I love the color blend on the edge, and the top notch work surface of Hard Maple in the center. Of course, I’m now out of Mesquite, so ….
Come see these and others this weekend in Santa Clarita! Mrs M and I will be at the KHTS Home & Garden Show in Central Park, Saturday & Sunday. We’re right by the free plant giveaway (yes, free) in the middle of the outdoor exhibits. It’s all a part of Santa Clarita’s official Arbor Day celebration. Come say hi!
Beautiful boards. I really appreciate learning more about process, design and technique. See you on Saturday!