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Most wooden chopping boards are made from long grain timbers. Whilst species dependent, long grain tends to be hard and close knit. The surface is subject to marking and scoring and will quickly blunt the keenest knife edge. End grain, on the other hand, will open to allow the knife to penetrate then spring back after. Less susceptible to marking and scratching and much kinder to the knife which stays sharper longer, which is why this board is the choice for butchers.

This board has been carefully hand-crafted using reclaimed and locally sourced Ash, Maple, Beech and Sapele. It is made with waterproof, food safe glue and is a minimum of 40mm thick to provide strength and durability for everyday use. It is finished with a mixture of food grade mineral oil and natural beeswax to ensure the board is waterproof and safe to use in the kitchen.

(L)435 x (W)300 x (H)45mm

Just finished today and love it!

More info here:,-accessories-and-serving-dishes./Chopping-Boards/45mm-End-Grain-Chopping-Board--Butchers-Block

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Any comments welcome!



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19,698 Posts
Beautiful,great job

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3 Posts
That is a beautiful cutting board. I do have one comment to make, out of a concern for food safety, to consider for future cutting boards. I have to question the use of Ash in this board. While it is a strong wood that will probably stand up well to the abuse of sharp knives, my concern is that Ash is an open grained wood that will be nearly impossible to clean thoroughly thereby becoming a potential source for future microbial infections. I would strongly suggest that in the future that you restrict your wood choices to closed-grained species for food safety.
These end grain cutting boards do make excellent presents. I have made, and given, many to family and friends. All of my boards were made from rock maple, cherry, and walnut in several different patterns. Ours has seen probably four or five years of heavy use, and they look as good as the day that my wife "unwrapped" them. (I had made a half dozen in three different patterns, and let her pick a couple from an open box of all of them on Christmas eve. She really liked doing it that way.)
Also along the topic of food safety, some have suggested treating and maintaining these cutting boards using walnut oil. I always discourage this as some people have severe allergies to nuts and nut oils. Mineral oil, with or without beeswax, are excellent choices to treat and maintain these beautiful cutting boards.

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12 Posts
I get your point bigk on the use of Ash. I also use certain species of oak which make fantastic looking pieces too, but oak again is not generally used as it's grain is not as tight as others. Each board is sold with clear instructions to maintain and clean using lemon juice or bleach dilution. Having sold hundreds of these boards I have had to undertake stringent swab tests from all boards/all species and if the cleaning guidelines are followed, there is no difference between the results from Hard Maple right through to Ash. I think in a world where we are encouraged to live 99.9999999% bacteria free is sterilising not only us, but our kids.

As my Grannie used to say "Ye need tae eat a tonne o dirt before ye die" and she is right. We need that bacteria to give us a strong immune systems. :)