More pictures of cutting boards and pizza paddles are at the bottom.
All my cutting boards are completely food safe. I use glues approved by the FDA as safe for food contact. The boards are then treated with FDA approved food safe finishes, oils, and bee wax.
Did you know that research shows that wood cutting boards are safer than plastic ones? According to research done at universities, the natural elements in wood naturally kill bacteria within minutes. Plastic cutting boards hold bacteria in the scratches made by your knife. Even after a plastic cutting board is washed in a dishwasher, it was found to have more active bacteria than a wood cutting board washed by hand with soap and water.
I make two kinds of cutting boards… face or edge grain and end brain (“butcher block”).
The face grain boards are an economical way to have a wood cutting board. They can be safely used with all your food preparation needs including cutting vegetables, fruits, breads, cheeses, and meats of all kinds.
The end grain “butcher block” style cutting boards are the premium cutting boards and the type professional chefs choose. The advantage of the butcher block style cutting board is not only that they are far thicker and more “beefy” but also they are vastly superior at protecting the sharp edge of your knives. “End Grain” simply means the grain is pointing up at you….whereas face grain boards, the grain runs the length of the board. To imagine an end grain board, imagine looking down at carpet. The threads in the carpet are pointing up at you. When you cut on an end grain “butcher block” board, your knife’s edge sinks into the end grain rather than hitting a hard surface. End result, your knife stays sharper. And, the thickness of the board makes it far more stable and able to withstand heavy duty chopping.
These boards will last for years and years with proper care. Here is how to take are of a wood cutting board. After use, wash it with regular dish soap and water. Using a sponge, rag, or brush is the best approach. It is not recommended you completely submerge a board other than for a quick dip. After washing, wipe the board dry and store it either on its feet or standing on edge. Never, ever put a wood cutting board (or any thing wooden) in a dishwasher. The heat and harsh soaps damage wood.
For long term health and beauty of your board, I recommend you rub on a coat of mineral oil every month or so. You can pick up food grade mineral oil in any pharmacy for about $5 or so. Simply wipe on a generous amount. Wait a few minutes then wipe off any that has not soaked into the wood. Let it dry overnight, and you are good to go. Your board will last for years and years.
Also, if your board ever needs repair or you would like the surface renewed, just drop me an email at: Justin@justinswoodshop.com