Frequently Asked Questions


What are the differences between a butchers block and a cutting board? Or is there one?

A butchers block normally has the wood grain turned up on end and a cutting board has the grain running the length of the board. However, the terms are used to describe both and are no longer exclusive.

I’ve heard that wood is more sanitary. Is this true?

From what we understand, the moisture on the surface of the board is wicked into the interior, carrying bacteria with it. Because wood dries from the inside out, the bacteria will subsequently die due to a lack of moisture.

Is there a better glue to use over another?

A type 3, waterproof cross-linked polymer glue that is FDA approved as food safe is the best choice, and is what we use to glue up our cutting boards. Yellow carpenters glues will melt with water contact, polyurethane glues are hard and will flake off and type 2 glues are only water resistant.

You use rubber tipped feet. Why?

The rubber tips do four things: absorb shocks when chopping, keep the board steady and stable during use, allow for easier handhold when moving and gives a space for air circulation to keep the underside dry.

Why do you use the wooden holders for the rubber tips?

Using the holders gives the board a more finished look. The holders are somewhat difficult to make and require time to make properly. It takes absolutely no craftsmanship or ability to simply screw a rubber tip to the bottom of the board. To borrow a phrase from an old friend, “It looks like a brown stain on a white rag”. If a maker takes the cheap route here, where else is the cheap route being taken? Also, we use stainless steel screws to attach the feet where the other makers use the plated screws supplied with the rubber tips. Plated screws will rust, stainless will not.

What is the hardness rating of the woods you use?

On the Janka hardness scale maple rates 1450, black walnut is next at 1010 and black cherry is 850. But, the key here is the end grain construction which makes each very durable.

How thick are your boards?

Normally we build for a 2” thickness for the end grain boards but most end up about 1/16” thicker. More thickness equals more weight and makes the board sturdier.


A guarantee of 60 days is included with each board along with the written return policy. View Our Full Return Policy


Which wood should I choose for my board?

The general rule of thumb is to choose wood from a tree with an edible running sap or edible nuts. Hard maple is the traditional wood used because of its very tight grain structure, weight and hardness. Although Oak meets the rule of thumb, Oak is a very poor wood to use because of the open grain structure that will tend to trap food particles.

Do you offer grooves?

Perimeter grooves can be added at an additional cost. Remember that they take away from the usable space on the cutting surface and can sometimes be difficult to clean properly.

Do you make custom sizes?

Custom sizes are available on request. For 2″ thick boards, our standard policy is to take the next larger sized board and trim that down to whatever size you prefer. We don’t charge extra for the customization, nor do we offer a discount from the stock board price. For example, a customer wanting a 15 5/8″ X 21″ board would just order the stock 16″ X 22″ board and then specify their preferred dimensions in the ‘notes’ section at checkout. Quotes for larger special order sizes will be provided at no charge and will be honored for a period of six months.

If I want a board with several different wood species, can you do that?

Yes. But bear in mind that different species of wood react to humidity and wear differently so keep the different species as close to the same hardness as you can.

I’ve seen bamboo used. Is it a good choice?

Bamboo cutting boards are primarily manufactured in Asia. Bamboo is a grass product. The smaller pieces require a tremendous amount of glue to be used which is hard on your knife edges.

Is there a wood that is too hard?

Woods that measure 850 to 1600 on the Janka hardness scale will be good for a board. A measurement above 1600 will be tougher on the knife edges. A partial list contains: Ipe, Teak, Southern Chestnut, Bloodwood, Tigerwood, Purpleheart, Jarrah, Bubinga, Merbau, Hickory/Pecan, Acacia, most Bamboo and Wenge. Also, some manufacturers add a resin hardener to their boards which is extremely tough on knife edges.

What about exotic woods?

Many are toxic and should be avoided. Woods like Teak contains silica which is highly abrasive to your knife edges. Also, avoid any spalted wood. Spalted wood contains a bacterium that is eating the wood and is toxic to humans. Steer clear of woods like red and white cedar. They contain oils that repel insects and if the insects won’t eat it, you shouldn’t be eating off of it.

Can I use a glass cutting board?

Only if you hate your knives. The hardness of glass will destroy an edge almost instantly. Might as well use a brick!

Can I use a plastic cutting board?

Plastic is much easier on the edges than glass but the deep cuts that remain make it difficult, if not impossible to clean and sanitize. However, their cheaper initial cost makes them easier to discard but they will last in a landfill almost forever.


Should I use two boards, one for raw meat and one for vegetables?

This is a popular idea. But proper sanitation and cleaning will reduce the chances for cross contamination. To be sure, cut the raw vegetables first then raw meats. Wash thoroughly and sanitize accordingly.

Can I use a serrated knife on my cutting board?

Please don’t! Our end grain butcher block is very durable, but serrated knives will wreak havoc on almost any good cutting board. If you’re going to use a serrated knife for bread, do it on a cheap plastic board that you can throw out when it gets scarred up.