Cutting boards are not only practical kitchen must-haves, but are also a beautiful way to present food at events or gatherings and make cute gifts. One you find a design you like, with a pencil make a #1 in the top left corner and draw a diagonal line all the way across the board to the lower right edge, label that edge #2. If you would drop pieces or get out of order transporting to the clamps, you’ll be able to reassemble the pieces in the proper order starting with #1 and following the diagonal until the last piece #2 is in place.
Its cutting surface is louder in use than the Prepworks’, and it is a bit tougher on knife blades. Be careful of loose hair and clothing so that it does not get caught in tools; roll your sleeves up and remove jewelry. Wood is porous and will soak up water causing the cutting board to crack when it dries. It’s consistent but not completely perfect — a sign that the board was made by hand.
Knifemakers use linseed oil to finish handles and make them waterproof, put a nice colour on them, etc. Not only is it extra kind to your knife blade, it’s also the safest material (because bacteria have a much lower survival rate on wood than on plastic ), and it’s gorgeous, too. Maple is the lightest of the woods I use, in a milky-yellow color with some noticeable light-brown grain lines. I like to take a slightly damp cloth and wipe the board down before I go to the next finer grit. Woodworkers typically use the face grain to make table tops or panels that you might see on cupboard doors.
After the initial seasoning, all you need to do is maintain the oil on the surface by reapplying a single thin layer and letting the board rest overnight every time it starts to wear thin. End grain patterns are unpredictable and can be difficult to match or replicate. I recommend using a wood burner or router if you want to add some flare (or different colored woods, the one’s in this instructable are maple and cherry). It’s important to look down the long edges of the board to see how straight it is. The straighter from the get go…the easier it will be to work with.
It was our prior plastic pick, and we still think it’s a quality cutting board. Edmonton Tourism definitely knows how to appeal to our designer side by mixing in a special Oliver Apt Cutting Board Workshop into our itinerary. Now the next part may sound counter intuitive, but take a damp cloth and wet your cutting board (don’t saturate it, but get the whole surface damp.) Let it dry, and rub your hand along the wood. This is very important on a cutting board that will get wet – as you want it to stay as smooth as possible afterwards. The first version of this guide had a 15-inch Boos Chop-N-Slice board ($55) as its top recommendation.
Photo: Troy Bouffard A support brace clamped on the side of the workpiece (background) allows for vigorous hand planing in many directions. Regular wood glue is all I use for my cutting boards, typically Titebond II or Lee Valley 2002-GF. We found the Stanton Trading Company’s board ($25) softness can be off-putting while slicing and chopping, and after a week’s worth of meal prep, the board had cuts on it that felt too deep A serrated knife left remarkably deep scars on this board.
Using a soft cloth rub mineral oil or food-safe butcher block conditioner into the wood. The advantages of an end grain cutting board are the durability, ability to hide knife marks, and it will not dull knives as quickly as plastic or glass cutting boards. I say to a woodworker because I also have found some cutting boards and especially countertops described as butcher block when it was simply made of wood in any grain orientation. Do another rough layout of the cutting board see the design start coming together.
Drive steel #8×1-1/4-inch flathead wood screws; note that the screw locations are located clear of the cut lines ( Project Diagram ). Make sure as you tighten down the clamps you adjust the boards as needed to keep them flat and even. But if you happen to have some old wood on hand, these can really give the appearance of century old cutting boards. To make sure you receive our emails in your Inbox, drag them from the new Gmail Promotions Tab over to your primary Inbox. It is a cutting board, so it’s important that you make sure it’s a flat surface.
Landon handles most of the power tools (safety first, etc.) – and watching his ability to get such crisp angles that line up perfectly was mesmerizing. It’s not extremely critical that you make sure all of the strips are the same length at this point. Oak, a fairly open-pored wood, is not a typical choice for cutting boards; however, the board isn’t an end-grain project, so oak won’t cause any trouble. We did a bit of research, and set out to make some easy & inexpensive cutting boards for our kitchen.
But when asked what they’d buy for a 22-year-old nephew or niece moving into their first apartment on their own, they each replied with some variation of a plastic board they’ll probably treat terribly and replace in two years”—similar to the boards they received from restaurant supply stores. Keep your wooden or plastic cutting board cleaner by occasionally scrubbing it with a paste made from 1 tablespoon each baking soda, salt, and water.
Sanitation with cutting boards is a delicate process because bacteria can reside in grooves produced by cutting, or in liquids left on the board. I can create a uniform surface where the texture and grain in the wood really comes to life, or I can choose a board with natural variations to create zig-zags, diamonds, checkers, and stripes. The damp paper towels act as a glue, completely stabilizing your board and allowing it to stand up to anything—from wayward cherry tomatoes to raw chicken. Using an orbital sander fitted with an 80-grit sanding pad, sand both sides of the board and edges to soften corners.
It’s not uncommon for a large, numerous-lamination assembly to end up with a bowed edge even after following a careful clamping sequence. I would like to make one, but need a well for juices (like a moat) around the perimeter (maybe an inch or so from the edge. Negative reviews address two main concerns: counter slipping, when the board is used with only its rubber feet and no towel underneath, and knife scarring. Wipe all of the excess glue, both on the cutting board and your workstation, with a damp rag.
Although the Food and Drug Administration has long recommended plastic cutting boards, based on the observation that it not as hard to clean plastic as porous wood, new information shows that wood cutting boards are actually safer than the plastic or so-called anti-bacterial kind. Once you’ve chosen your pattern and printed it out, follow these instructions for making your antique cutting board. Pour a similar amount of hydrogen peroxide on the cutting board and rub it in to fully coat the board. As long as you are constantly moving the flame – and moving it with the grain of the wood instead of across it, the effect is both subtle and beautifully enhancing.
Personally, I prefer the character that all the slicing and chopping gives it. Your cutting board is a tool, after all — a very beautiful, lovingly crafted tool. We loved how our knives felt under the Shun Hinoki cutting board ($60), made of very forgiving Japanese cypress. With one face flat, I ran the board through my thickness planer, being careful to feed the board in the direction where the grain ran downhill so that the planer blades wouldn’t cause tear-out.
For millennia, boat and furniture makers have used teak for its moisture-fighting properties, and that’s exactly why this teak board excels beyond every other wood board we tried. If you have a thickness planer, they make clean, quick, and consistent work out of smoothing down your cutting board. After the cutting board dries, hand sand it lightly with 220 until it feels smooth again.
IKEA’s Legitim chopping board ($2) is 13½ by 9½ inches of quarter-inch-thin polyethylene. Learn how we prep and construct rough, unfinished boards that you will enjoy finishing 100% hands-on with planers, tablesaws, sanders and other tools. The old fashioned cutting boards were always end-grain design (the chopping block) for a reason, it keeps the knives much sharper. For the groove, you could use a bull nose router bit in a table to make the border, as well as the recessed handles (although they’ll require that you set up stop blocks on both ends of the fence to limit where the router cuts out.
At least three coworkers who saw this board when it arrived praised its appearance. This innovative cutting board does double duty – with a magnet side for keeping cutlery handy, and a handle side for chopping and transporting ingredients. Like well-established hardwood board makers, Proteak offers reams of information about the wood it uses: its planting , harvesting , carbon policies , and certifications from the Forest Stewardship Council The company’s edge-grain cutting boards are harvested on Mexico’s pacific coast, then processed in Vietnam.