Charcuterie boards regularly get referred to & packaged as cutting boards even when they are not constructed to be used that way.
It really stinks to ruin a beautiful new board because of misleading or lack of information. The disappointment is real.
Here’s what you need to know to prevent that from happening.
There's much more to keeping your board in tip top shape but that is another post for another day. Who knows, Maybe a series?
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