Cutting boards are essential tools for any serious cook. Quality wood cutting boards help extend the life of your knives by providing a proper cutting surface that won't dull your knives.
BUT these are not just cutting boards - they are truly pieces of art.
Beautifully handcrafted (in Washington State, USA) from non-endangered hardwoods: Brazilian Cherry, African Mahogany, Ash, Beachwood, Purple Heart.
No stains are used. Finished with a food safe mineral oil to show that natural wood beauty.
These cutting boards are one of a kind and identical on both sides.
We recommend using one side of the cutting board for food preparation and using the other side to proudly display in your kitchen (some customers are using stands to display their cutting boards).
Salmon Cutting Board
W: 19.5", H: 9.5", Thickness: 0.75", Wt: 4 lb
Product #: CMWD8-T23A
CDN$85.00/each
- includes FREE SHIPPING (to USA and Canada)
Note: a shipping surcharge will be added for addresses in Hawaii and
Alaska
Orca Cutting Board
W: 16.5", H: 10", Thickness: 0.75", Wt: 4 lb
Product #: CMWD8-T32
CDN$85.00/each
- includes FREE SHIPPING (to USA and Canada)
Note: a shipping surcharge will be added for addresses in Hawaii and
Alaska
Grizzly Bear Cutting Board
W: 12", H: 10", Thickness: 0.75", Wt: 3 lb
Product #: CMWD8-T37
CDN$85.00/each
- includes FREE SHIPPING (to USA and Canada)
Note: a shipping surcharge will be added for addresses in Hawaii and
Alaska
Moose Cutting Board
W: 13", H: 10", Thickness: 0.75", Wt: 3 lb
Product #: CMWD8-T38
CDN$85.00/each
- includes FREE SHIPPING (to USA and Canada)
Note: a shipping surcharge will be added for addresses in Hawaii and
Alaska
Instructions for Use
Items made of wood, such as cutting boards, require only minimal care in order to retain their unmatched beauty and practicality.
From time to time, use food grade mineral oil to preserve and refresh the colors of the wood.
Oil these utensils on a regular basis. We recommend doing it on a monthly basis, or more frequently.
We recommend mineral oil. Food grade mineral oil is tasteless and odorless. It does not get sticky and does not become rancid with time.
Rub on generous amounts of the oil (warmed to room temperature) and allow to soak in. Repeat the process about 6-8 hours later, and repeatedly if necessary, until the oil is no longer being absorbed. Then wipe off any excess that remains on the surface.
Wash your cutting boards after each use. Be especially careful to wash them and your knives with hot, soapy water immediately after cutting poultry, meat or fish products, and before cutting anything else on them.
Do not let your cutting boards soak and do not put your wooden cutting boards in the dishwasher. They will crack.
Dry the wooden cutting boards thoroughly after washing. Wood dries faster than plastic, and will thus be less likely to harbor bacteria on its surface.
Cutting boards should never be used interchangeably with meat (including poultry and fish) and other foods (like bread, salads, etc.), to avoid possible cross contamination from pathogens in uncooked meat products. For health's sake, consider owning one cutting board for fish, another for poultry, and a third for other cutting tasks.
Store wood products in a dry location at room temperature; away from hot, cold and humid areas. Heat will dry the oil on the surface, and possibly cause warping, splitting or cracking. Cold temperatures are usually very dry, will draw moisture out of wood, and possibly cause warping, splitting or cracking.
Cracking or splitting usually occurs when wood has been soaked and when it is moved from hot to cold or cold to hot, when it dries from not being oiled regularly, and when subjected to intense changes in temperature and humidity.
When you notice the wooden utensil becoming dry (it will lighten in color), it’s time to re-oil. Better yet, just make it a point to re-oil on a regular basis.
Previous Page Next Page 
060125-060511/750