These boards are called many things: bread boards. Pasta boards. And, dough boards.
These purpose-built boards can be used for cutting boards, but they are really intended to do 2 things:
- Provide a flat surface for rolling out dough
- Catch the edge of the counter, and don’t move as you push the dough with your rolling pin
These boards are designed for 2-sided use. One side is plain, but the other has an engraved ruler and graduated circles to help you roll out the perfect-sized circles of dough for pie crusts … or whatever.
The “hooks” are the boards at the top & bottom of the board that are mounted on opposite sides. The one at the bottom will catch the edge of your counter when you work your dough, keeping your board stable. At the same time, the one at the top of the board will keep you from going off the edge. These aren’t literally hooks, but that’s the traditional name of this device. I’ve attached the hooks with dowel joinery.
Another traditional name with these boards are the “bread board ends.” These are the boards on each side that run perpendicular to the horizontal pieces of the main work surface. These are attached with tenon and mortise joinery; the tenon runs the length of the board. The cross grain strength of these boards will keep this relatively thin board flat. There’s a good explanation of this traditional woodworking element, below.
Each board is 18″ square and 3/4″ thick. One of these was a custom order; the other will go with me to my first show this year … Winterfest in Lake Havasu City, AZ, next month.
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The board is absolutely stunning! I was confused at first with the word “hook” but now that I’ve seen it, what a great idea! I know my sister, who enjoys baking bread and rolls from scratch, will love her new board! Thank you again Henry for creating a beautiful work of art!
My pleasure, Jan!