An end-grain board in hard maple and bloodwood, arranged in a basketweave that runs the full depth of the block. The pattern is the end grain itself, not an inlay laid on top, so it goes all the way through and can't be worn away.
End grain is what serious cooks look for. The knife slips between the standing wood fibers instead of slicing across them, so the board is easier on your edges and closes back over itself with use rather than scarring. It takes considerably more work to build than an ordinary board, and it lasts far longer.
This one is built for the counter and the cutting alike: a full inch and a half thick, with integrated side handles and a routed juice groove to catch what comes off a roast or a ripe tomato. The bloodwood brings a deep red that maple's pale gold sets off, a contrast that's entirely natural. No stain, no dye anywhere on it.
13" × 18", 1.5" thick
Just under 10 lbs. A heavy, stay-on-the-counter board.
Hand wash with warm, soapy water and dry it standing on edge. Never soak it, and never put it in the dishwasher. Oil it with food-safe mineral oil whenever the surface starts to look dry, often at first, then a few times a year. Treated that way, an end-grain board like this outlasts most of the kitchen around it.
A note on the bloodwood: like all natural wood, its color mellows over time, deepening as it ages. That shift is part of the material, not a defect.
This is the board pictured, built and ready to ship. Shipping is calculated at checkout, or choose local pickup or delivery if you're in the greater Philadelphia area.
If you'd like one like it, in these woods or a different pairing, that's a Custom Design piece. Start a conversation and we'll work out the details.
An end-grain board in hard maple and bloodwood, arranged in a basketweave that runs the full depth of the block. The pattern is the end grain itself, not an inlay laid on top, so it goes all the way through and can't be worn away.
End grain is what serious cooks look for. The knife slips between the standing wood fibers instead of slicing across them, so the board is easier on your edges and closes back over itself with use rather than scarring. It takes considerably more work to build than an ordinary board, and it lasts far longer.
This one is built for the counter and the cutting alike: a full inch and a half thick, with integrated side handles and a routed juice groove to catch what comes off a roast or a ripe tomato. The bloodwood brings a deep red that maple's pale gold sets off, a contrast that's entirely natural. No stain, no dye anywhere on it.
13" × 18", 1.5" thick
Just under 10 lbs. A heavy, stay-on-the-counter board.
Hand wash with warm, soapy water and dry it standing on edge. Never soak it, and never put it in the dishwasher. Oil it with food-safe mineral oil whenever the surface starts to look dry, often at first, then a few times a year. Treated that way, an end-grain board like this outlasts most of the kitchen around it.
A note on the bloodwood: like all natural wood, its color mellows over time, deepening as it ages. That shift is part of the material, not a defect.
This is the board pictured, built and ready to ship. Shipping is calculated at checkout, or choose local pickup or delivery if you're in the greater Philadelphia area.
If you'd like one like it, in these woods or a different pairing, that's a Custom Design piece. Start a conversation and we'll work out the details.
