|Project by Jamie McDonald||posted 03-14-2015 05:55 PM||2002 views||2 times favorited||4 comments|
Since I enjoy cooking so much, it makes sense to have good knives… and even better cutting boards to maximize the useful life of the knives. It is my belief, that there is nothing better than an end-grain cutting board. I started with the Spagnuolo style and then modified the arrangement and total number of sizes to my own liking. I really like what I have come up with. Some of the other cutting boards I’ve made have been too thick, too large, or too small.
My wife, Anna, has helped me fine tune the overall thickness and size of these boards to be what we call “USEFUL” sizes. If a cutting board stays in the cabinet and doesn’t get used because it is too large, too small, or too heavy… then in our minds it is a waste of time and material. These sizes are light enough to enjoy using.
All are .78” thick as measured by my digital dial calipers. The Smallest size is 12.5” x 9” (6 ribs), the Medium size is 12.5” x 11.5” (8 ribs), and the Large size is 12.5” x 17.75” (12 ribs). I like the rib sizes because they are proportionally larger than the previous smaller size. I also intentionally put the curve in the smaller board…it does have a specific shape and purpose.
I built these to sell in gift shops. I do believe that it is necessary to have more than 1 cutting board in a well equiped kitchen AND that these 3 sizes compliment each other very well… each size will see significant use.
I personally don’t like juice grooves, but some people do… so juice grooves are only on one side of the boards. I prefer a flat board with no groove so I can cleanly sweep vegetables straight into a stock pot or frying pan with the backside of my knife. The smallest size also has NO juice groove on either side.
The “bright contrasting” board is Maple, Sapele, and yellow heart, and the more “muted” board is Walnut, Sapele, and Redheart. The Redheart does make a noticeable “pop” of contrast from the Sapele and Walnut but does not over-power the intentionally muted tone. All the wood was between quartersawn and rift sawn prior to gluing and slicing.
I have a strong preference for end grain cutting boards. End grain is extra tough while being somewhat self-repairing.
I thinned some General Finishes Salad Bowl finish to roughly 60% finish and 40% mineral spirits. I kept applying finish until it soaked all the way through and started bleeding out the other side…and then I flipped and repeated the process. I’m expecting that these boards will stay dimensionally stable and flat for their life of service. George’s Clubhouse wax is used to keep the cutting boards protected.
-- Jamie McDonald, Buford GA