Another "cutie" board question.

It doesn’t look like a very good cutting board.
It looks like it has punky wood and a big ass hole in the middle. I also don’t think a twisted boards is any better then a super thin flat one.
Firewood
Good Luck

-- Aj

Is a “cutie” board a cutting board? If so, hard pass. I wouldn’t mess with those. If “cutie” is some other new etsy fad that doesn’t involve food or needing to do anything more than just sit there then go for it. I don’t thing steaming is going to allow it to be moved back and stay significantly flatter, just plane it down to where it needs to be and hope it’s thick enough.

-- “I never in my life thought I would have to say this, but the proper role of government is not to fund the distribution of crack pipes,” Lauren Boebert

I suspect you are talking about a charcuterie board, which is the current “in” name for a cutting board.

Youre thinking of spending $100 and 50 hours on a $10 board?

Either cut it into strips and glue the good bits back together, or toss it on the bonfire.

-- my projects can be seen at www.pbase.com/sunnybob

Firewood in my opinion, life is too short.

-- Bondo Gaposis

Just a couple of things. Yes, they are charcuterie boards but I just hate that name, and I thought they were more a serving tray rather than a cutting board. Second, it’s not my money and she has already bought the epoxy. Lastly, I have plenty of time on my hands lately so I’m not going to be losing anything.

So I guess I will plod ahead knowing that I most likely won’t get the desired result.

If used as a charcuterie board only the bottom needs to be flat, and even at that just enough that it’s stable. Cheese and cured meats don’t care if they’re plumb and square. Take off just enough from the bottom so the board doesn’t rock in any direction, and just smooth the top.

You might not like the word, but if you insist on making up one you like, expect constant confusion and questions. Just for reference, the origin of the name has almost nothing to do with boards or trays

Charcuterie (shar-KOO-ta-REE) is a specific term with origins reaching as far back as 15th century France; literally translated, it means the products of a fancy pork butcher. Modern charcuterie does often include pork, but the definition has widened to reflect a dish served throughout many cultures.

If you are going to go ahead, treat it as a steep learning curve, with low expectations. You also need to start watching
Blacktail Studio on utube.
He makes a very fine living with manky boards and epoxy. Good luck

-- my projects can be seen at www.pbase.com/sunnybob

I think you can make her happy just doing what you indicated but the best way to “flatten” the boards might be with a router planer set up. There are lots of videos on the internet on how to do that so I won’t belabor the idea here. Another way is to get the top flat and then add some sort of leveling supports to the bottom like blocks of rubber or wood cut to the thickness needed.

I can’t see where steaming would work here and the wood most like would only revert when it dried out.

You didn’t mention a finish. I like to use processed Walnut oil on this type of project (Mahoney’s or Doctor’s) for a more natural finish, but because this wood seems to want to move it might be better to seal them using a salad bowl finish like Behlen’s or Generals. They are a hard top coat finish that can be wiped on. Four or five coats sanded lightly between coats should do it. I use this all the time on salad bowl and it is very durable….and food safe.

Good luck

-- Les B, Oregon

As much as I hate to say this, glue some contrasting feet on it. Don’t just glue blocks of wood on but make them interesting. Make them different heights so that the top sits flat. You could even make a “carriage” that it sits in so that it sits flat. I wouldn’t try to steam it or try to plane it flat. Work with what you got.

-- NorthWoodsMan