FAQ's
What makes your boards different or better than others? I believe what separates my boards from others is mine remain as close to the natural state as possible. When you put a hand on one of my boards, you feel wood, not plastic or a urethane finish (Items that are NOT a charcuterie/cheese board, such as a table, will have a different finish). My work primarily live edge, no templates used, no lasers, no big machinery. There is no mass production, therefore, no two boards are the same. Some may be similar, but none are exactly the same. These boards are crafted one at a time. If someone wants me to recreate a board that was previously sold, it could be similar, but it would still be one of a kind. If you're good with a board that looks like one of many that were mass produced, you probably want to look elsewhere. Not that there's anything wrong with it, but mass producing is not what I do. Quiet as it's kept, my wife still enjoys conversations and compliments at our dinner parties about the live edge charcuterie board(s) I made for her.
What do you use to finish your boards? I use a food grade mineral oil and food grade beeswax to finish the boards, unless otherwise stated. For table and non food related merchandise, the finish will vary.
Do you make custom boards? I do. If you would like a custom work, contact me with whatever details you can provide and I will create an order for you. It's as easy as that.
Do you make custom tables? If you are interested in a custom table, contact me with whatever details you are able to provide.
I'm a real estate agent and I would like to give charcuterie boards as closing gifts to clients. Do you offer any discounts for something like that? I do. Contact me for a discount code and get 10% off of your order.
I'm a restauranteur and I like your bread boards for serving appetizers as well as bread. Any discounts offered there? Absolutely. Contact me for a discount code and get 10% off of your order.
Do you offer discounts to anyone else? Yes. This store began by selling to a real estate agent who would give boards out as gifts to clients. The same could and would be done for anyone buying in bulk (3 or more boards at a time). The 10% discount would be given per order.
Are charcuterie boards, cheese boards, and cutting boards the same thing? They are often used for the same things. People cut on charcuterie and cheese boards and serve on cutting boards. They're your boards so you do what you want with them and I promise the Charcuterie Police won't come after you. Charcuterie refers to various meat products, while a cheese board refers to a selection of cheeses served together on a board. There are differences in the boards themselves, however. See the description for "live edge," "edge grain," "end grain" and "face grain" for a full explanation.
Some of the descriptions say "live edge," "edge grain," "end grain," "face grain." What do these terms mean? Live edge refers to at least one unfinished edge on a piece of wood, rather than clean cut lines. It's wood that has maintained at least one unaltered edge. Edge grain is the side of the board while end grain is the end of the board. Face grain is the wide section of a board, where you can see the multiple layers of grain.
Edge grain and end grain tend to show less marks and knife scratches when used for a cutting board. Face grain is commonly used for charcuterie boards since you're not generally chopping or cutting on it. This is the major difference between charcuterie boards and cutting boards.
How do I maintain my board? You wash your boards with soap and warm water. You can stand them up in a dry rack to dry. Do not let them sit in water. You also want to oil them as a basic maintenance. How often you oil boards depends on how often you use them. For maintenance I will use the food grade mineral oil, once and a while including the beeswax. Spread the oil or beeswax combo on your board, allowing enough time for the oil to soak into the board. Buff or wipe off the excess. Allow time to dry. As I said in the "Maintenance" page, this is what works for me.
You want to avoid using olive or vegetable oils, as these oils can become rancid over time, leaving your board with a smell you probably would not appreciate. If you do not maintain your board, you will see it begin to dry over time. The wood may even become a little rough (which you could correct with some light sanding-but why let it get to that point?)
Please click here if you have any more questions.