Cutting Boards 2

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Project by MrDan posted 10-18-2010 09:28 AM 2065 views 1 time favorited 8 comments Add to Favorites Watch

And some more cutting boards…I’ve been getting into the art fair/craft show thing lately and I needed some smaller pieces that are more affordable and will move quicker than say some custom furniture…

8 comments so far

View workerinwood's profile


2717 posts in 3090 days

#1 posted 10-18-2010 02:09 PM

Great job, nice looking cutting boards!!

-- Jack, Albuquerque

View Tommy's profile


138 posts in 2851 days

#2 posted 10-18-2010 02:14 PM

These look really sharp and finished. Are you doing anything special to the tops so that people don’t scar them up if they’re actually used to cut food on?

-- Tommy, ---- It's Never Crowded On the Extra Mile.

View poroskywood's profile


618 posts in 3387 days

#3 posted 10-18-2010 02:44 PM

Real nice. I would be careful using a wide flat sawn grain in the middle of the board however. With some neglect by the owner, if this board were to dry out a little it would cup. A salad bowl finish on something like this may be more fool proof and help eliminate the owner from messing it up and blaming you. I have had success selling something like this as more of a food server than a cutting board. Just my thoughts. Nice!

-- There's many a slip betwixt a cup and a lip.--Scott

View Jonathan's profile


2608 posts in 3073 days

#4 posted 10-18-2010 04:26 PM

Great set of boards!

I’m sure you’ll have no trouble selling these. I’m assuming you give the new owner written/typed instructions on care of their new board? You know, the usual, “don’t put in the dishwasher, don’t submerge/soak in water, oil regularly, etc.”

I have taken to labeling the few I’ve made and given away to people as both a cutting board and a serving board. I’ve found that if you only call it one thing, many people will only see it as one thing. For instance, if you call it a cutting board, they may not think to use it as a cheese and fruit presentation piece. And if both sides are finished to the same level, you can suggest they use 1-side for cutting on, and the other side for serving food on.

-- Jonathan, Denver, CO "Constructive criticism is welcome and valued as it gives me new perspectives and helps me to advance as a woodworker."

View a1Jim's profile


117115 posts in 3600 days

#5 posted 10-18-2010 04:28 PM

Super wood combo nice board

-- wood crafting & woodworking classes

View MrDan's profile


205 posts in 3310 days

#6 posted 10-18-2010 11:13 PM

Thanks for the comments everyone, it’s great to get so much thoughtful feedback. Gotta love LJs!

Tommy, the finish on these is mineral oil or coconut oil. I warmed the oil and soaked the board until the it wouldn’t take anymore—about 4-5 applications. I wanted to avoid building up any protective layer (like a salad bowl varnish) as knife cuts in the varnish are excellent places for bacteria and moisture to take up residence.

I appreciate that tip poroskywood about the possible neglect from the owners, maybe I’ll start adding a few accent strips throughout just in case to split up that center board. Or I’ll just call these serving/presentation trays only because I do prefer the simplicity of this look; usually I do what Jonathan mentioned and recommend one side for serving and the other for cutting. And yes Jonathan I do give instructions, I’ve heard one too many stories of people putting beautiful cutting boards (or other wood products) in the dishwasher only to have a warped and split (although very clean) piece of junk on the way out.

View Dusty56's profile


11819 posts in 3711 days

#7 posted 10-20-2010 08:12 PM

Is the Beech naturally colored in the first board ?
Most of the Beech that I have seen so far is more Maple-ish in color .

-- I'm absolutely positive that I couldn't be more uncertain!

View MrDan's profile


205 posts in 3310 days

#8 posted 10-20-2010 10:14 PM

Yeah, that’s the natural color of it, it looks a lot like oak in color. I haven’t seen the real light colored beech, maybe it’s a regional variation?

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