Archive for the ‘small board’ Tag

Sometimes, Small Is Good   Leave a comment

I make small cutting boards. Some people use these just for cutting fruit. Or, maybe these boards end up as a dedicated garlic/onion board.

Maybe it’s as big a cutting board as you need.

All good! These may not be big enough to prepare a holiday meal for a large gathering, but they have proven to be one of my most enduring, popular products. Many people add one of these small boards as a 2nd board, a holiday gift … or even use them as I name the thinner version: a cheese board.

In my lexicon, a Cheese Boards is about 8″ x 11″ x 5/8″. A Small Board is thicker, and no larger than 12″ x 12″ x 1″.

The names, though, are really only important to me. These are small cutting boards. This post catches me up with all of this type of board made at the end of the year for holiday giving, Kickstarter supporters and more.

The first few pictures are of a new design of small board that I’m trying. Each is 11″ x 11″ x 7/8″, and have a juice groove for those that prefer that, even on these relatively small boards. Enjoy!

Ugly Enough To Use   Leave a comment

One of my favorite stories from making cutting boards happened 2 years ago at the California Poppy Festival. This weekend, you’ll find me there, again, along with Mrs M.

But back to the story.

I call them Sous Chef boards: small handled cutting boards, made to be mobile. Give one to you assistant, and have them chop an onion, or whatever, and then bring the chopping to you so you can add to whatever you’re doing. I make 2 sizes, and they were on prominent display at our first Poppy Festival.

A guy came into the booth, liked them, and bought one as a present for his wife. All good. I love being a part of a happy home.

The guy came back in the afternoon, saying he’d been sent back to buy another sous chef board. His wife loved the first one … but it was too pretty to use, and it was going to be hung on the wall. He’d been sent back to buy a second board that was ugly enough to use.

Whether you think these are too pretty or just ugly enough, here’s the latest from the garage woodshop.

 

The Odd Bits   1 comment

Mr-Ms-Logo---LargeThe leftovers. The last ones. The ones that didn’t make it into the right containers. The unsorted.

The odd bits.

These boards were the final ones to make it out of the shop before the long trip north to Fresno. My inventory now officially stands at 236 unique pieces. I have never attained this number before, and it’ll last … well, for a few more hours. Then, it’s back to vendoring.

But wait, there’s more! There are 30+ boards that are nearly complete in the shop; many of them will be complete for next weekend’s Almond Blossom Festival in Quartz Hill. Thank goodness. I wouldn’t want my inventory to slip now that it’s built into such a varied lot.

On to the odd bits: 2 cheese boards, 3 end grain small boards and 3 cutting boards. Some are simple, some are chaos, and one is already sold. The simplicity of the Hard Maple edge grain board – by far the simplest look in this bunch is counterpointed nicely with the end grain chaos board that features 10 different woods.

Of special note are the 3 Black Walnut end grain small boards. I don’t make this kind of board very often … and as I say at nearly every show, there’s nothing like Black Walnut.

Please enjoy!

 

17 New Boards   Leave a comment

Mr-Ms-Logo---LargeIt has been a glorious vacation. 75 days without sales events has been a wonderful thing.

We’ve created a monster, you see. I make “Cutting Boards, Wooden Serving Pieces & More” … according to my sign. Mrs M makes her “Handmade Soaps & Lotions” … according to her sign. And we’ve found enough success actually selling those products that we’re now constantly chasing our tails trying to keep up.

It’s exhausting.

And, it’s a good thing. No complaints! But it is a job to keep track of what inventory is needed, and then actually following that siren song of creativity to produce what we must. That’s how creativity works: you must create to scratch that itch. You must.

Luckily, this week I’ve had the recently retired Dr H in the shop, and he’s helped me through the many steps of making those several different products, including a rather large one that he’s taking home. He also helped me think through the, ummm, shall we say¬†unusual production of a new product, but that’s a story for another day.

Getting covered with sawdust relaxes him, he says. Everyone has their own wacky ways of having fun, it seems.

Here’s the latest to make it out of the shop:

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Small Boards & Cheese Boards … And How They’re Different

Getting Small   Leave a comment

Mr-Ms-Logo---LargeFor some people, small is the way to go in the kitchen. These boards hope to satisfy that desire, though I’ve already been told I don’t make things small enough.

Everybody’s a critic.

These boards could be small cutting boards. They could be serving pieces.

I’ll let you decide the best place to use these.

I do know that my next round of production will include some small boards: I keep getting people that really want to buy my $35 boards (which, as you may guess, are not the largest ones on display).

So, you see, I’ll keep working on getting smaller.

 

Edge Grain Boards: The Alternative   Leave a comment

Just to prove I don’t just do end grain boards, here’s a collection of 16x edge grain boards also just completed.

Saturday’s sales were good … and as usual, far more edge grain boards sold then end grain boards. Just sayin’.

End Grain Is King   1 comment

End grain boards are the best. The finish on these is simply silky smooth. I’m thinking I may need to convert Velda, though I doubt she’ll give up her current board willingly. Maybe she needs two counter-top boards?

Boards Named Sous   Leave a comment

Mr-Ms-Logo-RTThe sous chef boards are intended to be mobile … and given to the chef’s assistant. They can chop the onion or slice the cucumber, and then carry their work back to the cook for further processing.

I started making these boards after watching how Velda’s sous chefs helped in the kitchen, and carried cutting boards around to find the right place to do their work.

Your mileage may vary, of course. But if they seem perfect for your kitchen – or your friend’s kitchen, then, please, come see me or send me an email!

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Sous Chef Boards

Using Different Woods Is Key   Leave a comment

Mr Ms BrandI keep changing it up. Different woods result in different colors, different combinations … different.

There’s a finite number of woods, of course, and many woods are relatively poor choices for cutting boards. However, they can be excellent choices for decorative pieces like cheese boards, bowls, or … well, I’ll figure out the other options as I go.

In this collection, you’ll see some of my old favorites like Black Walnut, Cherry and Yellowheart. There’s some rarer choices, too, like Hickory, Goncalo Alves and Honey Locust.

Want to talk boards? Come see me Thursday night at the Valencia Town Center Farmer’s Market, 4-8pm. And this weekend, you can see the whole Mrs. M’s Handmade crew at the Quartz Hill Almond Blossom Festival, 10a – 5p, Saturday & Sunday.

Hope to see you soon!

How Small Is Big Enough?   Leave a comment

Mr Ms BrandThese boards are smaller than I would choose for a cutting board … these are perhaps boards for your sous chef. Or for you to chop garlic. Or serve cheese & crackers. Or use in your RV.

In other words, I have no idea what these boards are for. What I know is that people like these boards. And that’s a good thing!

When I first started making cheese boards, I found that some people “insisted” on using them as cutting boards. That’s fine, but my wood selection for some boards really dictated that they be cheese boards – not cutting boards. So, lesson learned.

These boards can be anything their new owners want them to be.

Cutting board? Cheese board? No problem.

Posted February 6, 2015 by henrymowry in Woodworking

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