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Totally! Knife marks are actually a good sign because it means that your cutting board is not harder than your knife's blade. Many people forget about the protection of their knives when purchasing a cutting board, and instead focus on keeping their countertop or table safe. Wood cutting boards are the only durable material that will protect both the knife and countertop as you prepare meals.

While all wood cutting boards will show marks overtime, treating it with food-grade mineral oil every 3 weeks will help blend them into the natural grain and color of the wood.

We love that you want to personalize the board! However, we currently do not offer custom engraving. If you would like to have your board engraved, we recommend purchasing our board and engraving at a local shop. This way you would be able to have full control over the creative design process and ensure the result meets your expectations.

Edge grain boards are cut with the grain’s edge so the wood fibers are aligned horizontally, which can be seen in our Bradbury, Highland, Laurel, Motley, and Winsome boards. This is the most common construction for wood cutting boards and is well respected for its durability, resistance to stains, and absorbs less unwanted moisture than its end grain counterpart.

End grain boards are cut along the grain’s end so that the wood fibers are exposed and facing up. This type of cut reveals the unique character of the wood rings and grain details; for reference, see our Alfred and Artisan boards. While these types of boards are more complex and expensive to make, they are famously easy on your knives. Each knife cut goes between the wood fibers, rather than through them. These fibers close back up after the knife exits, keeping its edge sharper for longer.

There are numerous reasons why we don’t make plastic cutting boards and wouldn’t recommend them. The first being sustainability. We believe everyone can make an impact on the future of our planet, and that can be as simple as choosing a wood board over a plastic one. Not only are you eliminating plastic (big shout out to Mother Earth!), but wood is much more durable and will easily outlive a plastic board when cared for properly. The second would be cleanliness. Plastic cutting boards easily gouge and scar, which notoriously traps and breeds bacteria, whereas the natural properties of wood cutting boards are known for their ability to stave off harmful germs and food borne bacteria. Wooden cutting boards = clean Earth, clean board, and clean body.

We don’t recommend bamboo cutting boards for a few reasons.

Reason one: Bamboo is no doubt a sustainable material due to its fast growth, however, it’s not a very durable material to use for cutting boards and will splinter over time. Cutting boards made of bamboo are often replaced frequently making it not so eco-friendly after all, and if it’s not landing in the hands of a bamboo processing facility, it is ending up in a landfill somewhere. A well cared for wood board will easily outlive any bamboo board for years to come. Quality over quantity!

Reason two: Bamboo is actually a type of grass, not wood, and it is considerably harder than most hardwoods, therefore it will dull even the highest quality knife. Wood is a much more compatible material for your blades.

Thank you for asking! Your support of our small business goes further when you purchase directly from our website vs Amazon, since Amazon takes a large chunk of the sale.

At the moment, we are using Amazon's fulfillment centers to ship some of our products (so your board may be arriving in an Amazon box), but please know your purchase and support is coming directly to us!

Yes, all of our boards come pre-finished, so you will not need to oil it immediately. Just give it a light wash with soap before using. However, for added care, you can apply your first coat of oil within a week of receiving your board. Keep in mind, all wood boards require regular oiling as part of their maintenance. See our full Care Guide here.

No can do. While it seems like a good idea to use an oil you already have in your house, vegetable-based oils contain various organic substances like olives, nuts, seeds, etc. and don't provide all the needed nutrients for the wood. These types of oils are high in fat and once oxidized, can become rancid transferring an unpleasant smell into the wood. The only exception to this rule is “fractionated” coconut oil which is processed in a way that allows it to remain stable at room temperature, so it won't go rancid.

Simple! Scrub with salt and lemon. Sprinkle coarse salt liberally over the board, then slice a lemon in half and use it to rub the salt into the board, squeezing juice onto the board as you go, and you’ll be left with a great smelling board. The salt also acts as an abrasive to lift stains out (like beet juice) and can also kill bacteria in the process. Use a clean cloth towel to remove excess liquid or let the board air dry by standing it upright.

Displayed in your kitchen! The best way to store your board is on your countertop leaned against your backsplash or wall. This allows your board to fully air dry after each use which will prevent unwanted moisture that leads to bacteria growth.

However, we completely understand that this may not be practical for everyone depending on your board and kitchen size. If you’re unable to store it on your countertop, it is very important to make sure your board is fully dried. We suggest drying it with a kitchen towel and letting it air dry for a few hours before storing it inside a cabinet or pantry space.

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