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.