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Hi all, I wanted to let you know about our upcoming Black Friday and post-Black Friday holiday promotions. This community has shown me a lot of support over the years so I wanted to fill you in first. Next Monday, our Black Friday promotion will go live. It will run from Monday, November 20 -...

Hi all, I wanted to let you know about our upcoming Black Friday and post-Black Friday holiday promotions. This community has shown me a lot of support over the years so I wanted to fill you in first. Next Monday, our Black Friday promotion will go live. It will run from Monday, November 20 -...

After all these years, I'm still surprised at how strong folks' opinions are about cutting boards! While I'd love it if everyone gave our Boardsmith boards a try (we have been a sponsoring vendor here since the forum's founding...), I don't think we are the best choice for the OP. I think we...

Hi all, I wanted to let you know that we are currently running an extra 10% off Seconds! Seconds are made with the same process as all our boards, but feature minor “aesthetic flaws.” I use that term loosely, because the majority of our Seconds have nothing wrong with them… the strips just...

Not well as a chopping surface. So the cutting boards with inlay/epoxy are reversible, with a clean back side for chopping and a front side for display. And then the cherry epoxy boards are for serving/charcuterie.

Thank you! That seems to be a favorite.

For years, I’ve wanted to play with exotic wood, tinted epoxy, and metal inlay in our cutting boards with the hope of creating visual art that was also functional. Last month, Chulmin and I finally got a chance to bring some of our creative ideas to life. Some have been in my mind for years, so...

Hey all, I wanted to let you know about our current sale. Last month, we launched two new products - an 8-Piece Utensil Set with Holder and a Cutting Board Care Kit. This month, we’ve decided to package them together and offer the bundle at a discounted price. We’ve received great feedback on...

I don’t have hard data, and I make 98 end grain for every 2 edge grain. But I don’t think knife edge retention is substantively different between end and edge grain. I think the main benefits of end grain are scratch resistance and knife feel. For an identical janka hardness, end grain maple (or...

That is a beast! I would normally go at least 2 1/4” thick for that surface area. If you resaw it down to 1”, it will curl up like a potato chip. Normally a board that big just lives in a spot on the counter and doesn’t get moved around much. Clean it in place with a spray bottle of water and...

What are the dimensions of your board?

As others have noted, Jatoba is really hard (and open pored). I can’t remember if it’s loaded with silica, but based on its density it probably is. Hinoki has a lot of fans in the Japanese knife community, in part because it’s a tree native to Japan and therefore a popular wood for cutting...

80-120-180 should be fine

Great thoughts. The minute ATK said silica-laden wood had no impact on edge retention, alarm bells should have been ringing. We all love a good contrarian, I guess… to be the one (or endorse the one) whose insight dumps conventional wisdom on its ear. I like edge grain beech. It’s cheap and...

Swamp donkey is exactly right. It will likely warp. There’s a correlation between surface area and the thickness an end grain board needs to be. I have a ridiculous amount of data points on this.

That’s my butcher block in the front of the review thumbnail. I tried hard to get the data from their study but they wouldn’t share it. They have a long-standing relationship with Teakhaus, which is fine. They rated us #2 in that study, which was disappointing but they are dancing with who brung...

One of the things we didn't realize when we designed the hexagonal utensil holders is how beautifully they 'nest' into each other, particularly in a set of 3. So in our kitchen, we have a holder for wooden utensils, one for metal ones, and one for synthetic ones. It really dresses up the look in...

We could definitely do that, either Monogrammed or not. Just shoot me an email at [email protected] and we can get you taken care of.

Hey everyone, sorry it’s been so long. Lots going on here - we’ve bought a new shop, grown our team, and have been busy working on lots of new projects. Our butcher block business that is now almost 20 years old is going strong. I wanted to give a quick update on a couple new things. We...

I definitely prefer direct orders; thanks for asking! I know Bezos is struggling and all, but I'd just as soon not spread the wealth. The one notable exception will be customers in Canada, Mexico, and (weirdly) Argentina. In the next few weeks, Amazon Prime customers living in those countries...