Cutting board

There are two ways to build a serious cutting board: edge-grain (long fibres up, easier to machine, lighter) and end-grain (cut faces up, kinder to the knife, heavier and more dramatic-looking). We make both — the choice depends on whether the gift is for serious daily cooking or for weekend hosting.

Woods: hard maple is the kitchen-test classic; walnut gives a darker board; cherry warms with age; chequerboard end-grain combines maple + walnut + cherry into a striking gift piece. We avoid open-grain woods (oak, ash) for cutting use — they trap moisture.

Finishes: food-safe mineral oil + beeswax, recharged once or twice a year. Options: a juice groove around the edge for carving, a built-in handle on one end, a laser-engraved monogram in the corner, and a coordinated wooden display stand for the kitchen counter.