Grazing Board vs Charcuterie Board: What’s the Difference?
Grazing boards and charcuterie boards often look similar, but they are not quite the same. Here is the real difference — and what it means when choosing or making the wooden board itself.
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Read MoreGrazing Board vs Charcuterie Board: What’s the Difference?
Charcuterie Board vs Cheese Board: What’s the Difference?
If you put a cheese board and a charcuterie board next to each other, there is a good chance the wooden boards themselves could be exactly the same. That is…
Do You Need a Juice Groove? When It Helps and When It Doesn’t
Do you really need a juice groove on a cutting board? Here is when I add one, when I leave the board flat, and what I consider before routing it.
What Woods to Avoid for Cutting Boards (And Why)
Not every hardwood belongs in the kitchen. Here are the woods I would avoid for cutting boards, why they can cause problems, and what I would use instead.
Charcuterie Board vs Cutting Board: What’s the Difference?
Charcuterie boards and cutting boards can look almost identical, but they are usually built for different jobs. Here is how I choose between them and when one board can do both.
Best Wood Finishes for Cutting Boards (Food-Safe Oils, Wax, and Care Tips)
A good finish makes a cutting board look better, feel smoother, and handle daily use without drying out or soaking up water. In this guide I’ll cover the best food-safe finishes for cutting boards (oil, oil + wax blends, and simple mineral oil), how I apply them in my shop, and how often you actually need to reapply to keep your boards looking great.
Tips for Making Cutting Boards (Face, Edge & End Grain)
Build cleaner, flatter cutting boards—face, edge, and end grain—with shop-tested tips for milling, glue-ups, sanding, grooves, and finishing. Includes jig recommendations and troubleshooting.