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.
I started making Garlic Dipping Boards just a few months ago, and they’re a hit. If you missed the story of the Boards and their Great Garlic Graters, then please follow the link to read about the launch of the GDBs.
Go ahead, I’ll wait.
The “A” side, if you will, is perfect for sliced bread, oil, garlic and your favorite spices for dipping.
However, there are times that you need a presentation board … without the Great Garlic Grater.
Got’cha covered. These Boards are made to flip … unlike most of the cutting boards I make, these are made to use on both sides.
The “B” side is perfect for charcuterie, bread, or an appetizer like Velda’s Bruschetta. And, yes, they were delicious. I love photo shoots.
24 new boards just made it to the finish line in time for this weekend’s event, and they’re shown below. I have paired each board with one of the Great Garlic Graters (12 Boards have square Graters, and 12 have hexagonal Graters). But, you get to choose the set that you like when you make your selections. Some people like a matching/complementary Grater, and some people prefer a more, uh, colorful statement in their pairing.
You’re an adult, you get to choose.
If you see one you like, don’t delay: 3 are already spoken for!
I was going to a foodie event … and I wanted to be prepared.
I talked to my buddy Nicole, the potter, and she agreed to make a batch of great garlic graters for me, in 2 shapes. My job: to find a board design that incorporated the great graters that I could live with … and Mrs M would allow me to make.
Something like that, anyway. She doesn’t get to tell me what to do, but after 41 years of marriage, she’s still trying.
She’s very trying.
But I digress.
I had to design the perfect well to put the great graters into, so I went to the CNC and started making shapes of different sizes and depths to see what would fit the samples that Nicole gave me the best.
It was not a quick process.
I finally settled on the proper dimensions, and decided to make most of the boards in the long, skinny, curvy shape you see above … that was inevitably called a surfboard by my California customers.
Dude! Not a surfboard! The nose would just dig in! But, alas, customers get to call boards what they want … after they buy them.
I ended up with 3 different shapes, and the buying process was very interactive. Customers got to choose the board they liked, then choose the great grater that either matched – or didn’t match. They got to choose their own custom set. I love that.
Here’s how they work: you peel a clove of garlic, and then rub it against the rough center of the great grater. It really pulverizes the garlic! Then, you pour in olive oil and add balsamic and spices to taste … serve with bread, and you’ve got a great appetizer!
Rub a raw clove of garlic on the grater.
I finished a batch of bread saws just for this event!
Add olive oil, spices to taste. Serve with sliced bread for a great appetizer!
I’m happy to report that the majority of these sold at the Gilroy Garlic Festival. I immediately texted Nicole to get a larger order of great graters for my Christmas shoppers. I sure hope that people buy these when they’re not in Gilroy!
Sometimes it just takes too long for me to complete a good idea.
I made a bread saw prototype in 2016, and promptly sold it as part of a wedding gift. You would think I would use that success and motivate myself to make more … but no.
I did buy the necessary hardware, which has sat in my cabinet for more than a year. You would think that would motivate … but no.
But, when a Lady walked into the booth last month and asked me to make her not one, but two Bread Saws, I couldn’t say no. She told me she had been searching for them for years.
Just like me & my motivation.
These Bread Saws are made from various hardwoods. The handle helps you cut each slice to the same thickness. Each handle is cut from a single piece of wood with an ergonomic shape that feels very good in your hand. The saw blades are stainless steel, and are so sharp that each saw comes with a protective shield.
Each piece is about 16″ x 2″. The saw blade is 8″ long.
Bread Saws in production. They are curvy.
I took all of the Bread Saws with me to my weekend event, Jackalope Summer Nights in Pasadena. Sold one almost immediately. The buyer had also “been looking for one for years.”
And then she found me. That’s good, right?
Bread Saw 18 – 01. Padauk. Commissioned piece.
Bread Saw 18 – 02. Padauk. Commissioned piece.
Bread Saw 18 – 03. Bloodwood.
Bread Saw 18 – 04. Birds Eye Maple. Sold on its first showing.
One thing that’s freeing about running a small shop is that I get to do what I want.
And I wanted to make this new shape of board. I call them bread boards, but they might be cutting boards, charcuterie boards, or just a great serving board for a sub sandwich.
People will do with them as they will.
Me, I just get to have fun making them.
These somewhat mobile boards are intended for 2-sided use. They are a bit thicker than a typical sous chef board, so they are a bit more robust. They’re 8″ wide x 20″ long, so they are not a small board, but they are more narrow than my Mrs M prefers.
As she told me.
So I’m pretty sure that she won’t be taking one of these for her kitchen. Works for me: more for you!
Here are the 11 new bread boards, submitted for your perusal.
Bread Board 16 – 11. Hard Maple, Canarywood, Jatoba & Yellowheart. 8″ x 20″ x 7/8″.
Bread Board 16 – 01. Padauk, Yellowheart & Hard Maple. 8″ x 20″ x 7/8″.
Bread Board 16 – 02. Chaos Board. Black Walnut, Yellowheart, Padauk & Hard Maple. 8″ x 20″ x 7/8″.
Bread Board 16 – 04. Black Walnut, Canarywood & Yellowheart. 8″ x 20″ x 7/8″.
Bread Board 16 – 05. Cherry, Black Walnut & Hard Maple. 8″ x 20″ x 7/8″.
Bread Board 16 – 07. Black Walnut, Hard Maple & Bubinga. 8″ x 20″ x 7/8″.
Bread Board 16 – 06. Hickory, Black Walnut & Yellowheart. 8″ x 20″ x 7/8″.
Bread Board 16 – 10. Black Walnut. 8″ x 20″ x 7/8″.
Bread Board 16 – 09. Hard Maple, Black Walnut, Canarywood & Yellowheart. 8″ x 20″ x 7/8″.
Bread Board 16 – 08. Jatoba, Cherry & Bubinga. 8″ x 20″ x 7/8″.
Bread Board 16 – 03. Black Walnut, Padauk, Cherry, Yellowheart & Hard Maple. 8″ x 20″ x 7/8″.
