End grain and edge grain boards in oak, ash and beech – glued up, sanded and oiled by hand. Choose the type, wood and size, and we take it from there in the workshop.
Our boards are sold out at the moment. You can still explore the options and prices. Leave your e-mail and we will let you know when they are back.
No two boards are the same – the grain pattern depends on the piece of wood. Pick one of three species and one of three sizes, and we make your board by hand in our workshop.
A chequerboard of wood cross-sections. The knife slips between the fibres, so your blade stays sharp for longer and cut marks are less visible. Thick and steady – ideal for meat and big batches.
30×20×3.5 · 40×30×4 · 50×35×4.5 cm
Glued from strips running along the grain. Lighter and slimmer – easy to lift every day for bread, vegetables and herbs, and simple to look after.
30×20×2 · 40×25×2.5 · 45×30×3 cm
Black rubber feet come as standard. Add a juice groove (+€9) or handles (+€8).
Both are made from the same timber. What sets them apart is the direction of the grain – and that affects your knives, the weight and the care routine.
See finished boards in oak, ash and beech.
On an end grain board the wood fibres stand upright, so the knife slips between them, stays sharp for longer and leaves fewer visible marks. An edge grain board has the fibres running lengthways – it is lighter, slimmer and easier to look after.
All three are hardwoods well suited to kitchen use. Oak has a warm tone and bold grain, ash is pale and resilient, and beech has an even texture with fine pores. Beech is also slightly cheaper.
Size S suits bread, fruit and herbs. M covers everyday cooking, and L is best for meat and larger batches. Measure your worktop and storage space before ordering.
Wash it by hand in warm water with a little washing-up liquid, wipe it dry and stand it on its edge. Never put it in the dishwasher or leave it to soak.
Your board arrives oiled and ready to use. After that, use a dedicated board oil or food-grade mineral oil. Oil the board every few weeks, or whenever the wood looks dry and dull. Avoid olive oil and other cooking oils, as they can turn rancid.
The rubber feet (standard) stop the board from sliding and lift it off a wet worktop. A juice groove catches liquid from meat and fruit, and handles make the board easier to carry. Add the groove and handles in the configurator.
Build your board in the configurator or send us a message through the contact form. We reply with a confirmation, lead time and payment details.