Frequently Asked Questions

The beauty of wood products is that they come from Mother Nature; therefore, every board will have its own unique grain and color. It will not be identical but it will be similar—your board is one of a kind!

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.

Yes, but with caution. Serrated knives are designed to cut through tough surfaces like bread crusts, and their "sawing" action can damage a wood cutting board by leaving deep scars or causing splinters. If you need to use a serrated knife, avoid pressing the blade fully against the board as you slice. Instead, use the tip of the knife to gently cut through, such as when slicing crusty bread. This will help protect your board from damage.

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Edge grain boards are cut with the grain’s edge so the wood fibers are aligned horizontally, which can be seen in our Bradbury, Doheny Duo, Franklin, Highland, Laurel, Motley, and Winsome Acacia and Winsome Maple 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, Welton, and Vincent. 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.

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No, the only boards that come with removable rubber feet are our Alfred, Welton, and Franklin.

Yes! Wooden cutting boards are naturally equipped to handle cutting meat safely. All the woods we work with contain natural oils with antibacterial properties. When properly washed, cared for, and oiled every 2–3 weeks, your board will maintain a protective layer across its surface. This, combined with the wood's natural antibacterial qualities, prevents bacterial growth and keeps your board perfectly safe.

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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.

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 couple of. 

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.

Yes! We use several species of wood in our boards, sourcing each type from the regions where it grows naturally. We strongly oppose cultivating trees in non-native environments, as this can harm local ecosystems, disrupt soil health, and even displace existing wildlife. To ensure sustainability, we only partner with plantations that are 100% certified by the Forest Stewardship Council (FSC).

We do not offer boards made from a single large piece of wood. Using one solid piece would lead to significant quality issues, as properly crafted wood cutting boards are built from carefully selected strips of wood that are bonded together. This construction ensures a stronger, more durable board with long-lasting flatness and stability.

Get the full scoop on why single-piece boards fall short. 

Absolutely! We craft our boards using only non-toxic, food-safe materials. We steer clear of formaldehyde-based adhesives and anything potentially harmful. Our boards are completely free of VOCs, BPA, microplastics, PFOA, and phthalates, so you can trust they’re as safe as they are beautiful.

No we do not offer custom design and sizes at this time.

It may seem counter-intuitive, but when it comes storing homemade bread, you actually want a little bit of airflow (think French baguettes in open bags!). This makes sure the crust stays crispy and any moisture naturally releasing from the bread does not get trapped within the box, which would lead to mold. You'll notice many bread boxes come with "vents" built into the sides of them for this reason. Through testing many delicious loaves, we found that having a non-airtight seal at the top and the ridged bottom to allow airflow beneath the bread will leave any homemade bread crispy on the outside, but fresher for longer, being inside the box. Just make sure to place the bread cut-side down after slicing into it and enjoy! And any store bought bread should just be kept inside the plastic bag and in the box.

Homemade bread and Bread Boxes are a match made in (carb) heaven. While store bought bread should be kept in the plastic bag it comes in, homemade bread should be left unwrapped inside the box. Just make sure the bread has had plenty of time to cool down before storing it. Putting warm bread inside any enclosed compartment will release too much moisture that will get trapped, quickly causing mold.

The beautiful wooden lid doubles as a bread board. Flip the lid over to see all the grooves designed to catch all the crumbs from slicing into your homemade loaf. 

HAND WASH ONLY. Before first use, wipe down the lid with a damp towel, and wash the bread box with warm, soapy water. We don’t recommend washing your lid, but rather wiping it with a damp cloth as needed. If you choose to wash your lid regularly, please oil it monthly with a cutting board oil. Never soak the lid in water, or wash any part of the Bread Box in the dishwasher.

Yes, we sure do. You can find our warranty details and how to register your board here. Please keep in mind, wood boards do require care and our warranty doesn’t cover improper care and use. See our full Care Guide here.

Please find our return policy here!

We don’t offer gift wrapping; however, each one of our boards come in a beautiful gift box that will surely surprise and delight your gift recipient! No paper waste. Repurposing our gift box is highly encouraged! A little bird told us our flat boxes are perfect for storing things underneath beds.

Yes! You can add a digital gift message to your order. The message can be delivered to the recipient’s email or via text message, and you can choose the time you’d like the gift note to arrive to the recipient. Just select “Add Gift Message” after adding your item to your cart and follow the instructions.

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!

Start by washing the board first to get any dust or anything off of the wood before you start treating it. You always want to wet both sides of the board every time you wash it to ensure even water absorption. Wash with warm water (wipe it dry immediately after) before standing it upright to fully air dry from there. Once the board is dry, you can coat it with the oil. When oiling both sides, make sure to include the edges where the handles are too, super important for the wood. See our full Care Guide here.

Use mild dish soap—harsh soaps with alcohol (like Dawn Powerwash) can strip the wood’s natural oils, causing it to dry out.

Your board gets thirsty just like you do! Regular oiling is vital to the health and durability of your board. It prevents unwanted moisture where bacteria can thrive and protects your board from drying out which can lead to cracking. See our full Care Guide here.

It depends on how frequently you use your board. If you’re crushing it in the kitchen using your board everyday, you may want to oil it every two weeks. If you’re more of the occasionally inspired cook, we suggest you oil it at least every 2-3 weeks or as soon as it looks dry. See our full Care Guide here

A food-grade mineral oil or food-grade beeswax.

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.

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.

Hand wash only, please! Wood products should never be placed in the dishwasher. This will ruin the board and cause it to crack and warp. See our full Care Guide here.

Our boards are not designed to hold hot pots and pans, and should not be used for this purpose. Concentrated high heat from pots, pans, burners, etc.. can leave burn marks on your board and scar it for life. We highly suggest using a trivet instead!

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.