This blog post attempts to remove any confusion often surrounding the three types of construction used to build cutting boards and charcuterie boards (in a nutshell).

When choosing wood for your charcuterie board, always prioritize food safety, durability, and a neutral flavor/aroma. Opt for dense, closed-grain hardwoods like maple, walnut, cherry, or even acacia. While we don't use acacia, it is safe and relatively inexpensive. We choose to use only locally sourced woods and acacia is imported. The 3 woods pictured above are our choice for food purposed boards. They are less likely to splinter, are easier to clean, and won't impart unwanted flavors to your gourmet spread.

These instructions provide the basic information needed for conditioning any of our wood products made to use with food. This page also provides information on cleaning & sanitizing if and when the need arises. If you want to know more about keeping your board in the best possible shape, please continue to read on. 

Wood species matters. Some woods are actually toxic and should never be used to cut meat or veggies. 

The Bottom Line

Your board is not a delicate flower. It is meant to be used! It's a work surface to use with sharp objects after all.  So use it as the workhorse it is meant to be. Just remember like any good tool, it needs occasional maintenance to keep it working perfectly. Happy Chopping!

Incidentally, the term Smörgåsbord has a very similar meaning. Contrary to the United States "Old Buffet" style adaptation, the roots are found in the upper class of 14th century Sweden where a small spread of bread, butter and cheese was offered before mealtime.