It really seems like a no brainer doesn't it? I mean, wood is wood and plastic is plastic right? Actually, no.  

I'll confess, there was a time in my life when I didn't own a single wood cutting board because I thought it would be too much extra effort. My motto at the time was, If it didn't fit into the dishwasher, it didn't fit into my life. Consequently, l've owned quite a few plastic cutting boards over the years. None of my various plastic cutting surfaces were attractive and some just deserved to be put out of their pathetic misery From the most recent to the oldest, each were hidden away in a drawer because there wasn't anything esthetically pleasing about any of them. Fast forward a few years: I felt a need to stop and smell the roses. I began to take the time to hand wash, and carefully preserve all my kitchen tools. I finally purchased a wood cutting board. I didn't think to research it ahead of time because I assumed wood was wood. I didn't even know what kind of wood I had just purchased, but I was amazed the way it had transformed my kitchen into a more elegant and culinary space to cook. I didn't want to hide it away in a drawer anymore. Fast forward again: I have learned much about wood cutting
boards and have a new love for their individual designs and functions. I have collected quite a few more because Ron has become pretty handy at making them. You might call it a bit of an obsession now. I have learned how to maintain their durability and longevity and have come to appreciate the satisfying process of preserving their beauty. Fast forward one last time: I have deeply immersed myself into everything cutting boards. I have a well researched grasp of different construction styles, functions, etc. I have learned the science backed, simple practices of bacterial prevention and how to maintain a healthy cutting surface. I've even learned the extensive history behind cutting boards. For instance, cutting boards date back to the beginning of recorded history in Mesopotamia, an area now occupied by Iraq and Kuwait (I tend to go all in when I find a subject). At this point, we have started selling our boards and have started a full time, online, legitimate, retail store selling hand crafted cutting and charcuterie boards. We eat, sleep, build and repeat this new endeavor
and not a single plastic cutting board can be found in our home.
Not even hidden away in a drawer.

Things to consider when buying a cutting board.

• Make certain the cutting board falls within the recommended Janka hardness rating. 

The hardness factor: When it comes to cutting boards, a Janka Hardness Rating of between 950 and 1500 Pounds Of Force (LBF). The Janka Hardness Rating measures the force required to embed an 11.28-millimeter-diameter (7⁄16 in) steel ball halfway into a sample of wood). If a wood is too soft or below 900 LBF it will be subject to warping, cracking, and marring. Even worse, it will harbor bacteria because of it's extremely porous nature. If the wood rating is too high (or hard), it will dull the knife blade faster. 

• Make sure the wood species is food safe and non toxic.

Wood species matters. Some woods are actually toxic and should never be used to cut meat or veggies. 

Maple, walnut, & cherry trees all produce something safe for human consumption. This is a great way to know if your hardwood board is a safe choice.  It is important to note a fruit bearing tree needs to bear fruit that is safe for human consumption. Many fruit bearing trees would be toxic. If you can't eat the berry, the wood isn't a safe choice for food exposure.  Also make sure it is at least 900 LBF on the Janka rating. It can be harder than 1500 LBF and still be considered food safe and non toxic, but it wont be very good for your knives.

There are many many other species that are food safe and fall into the Janka rating recommendation, and you can research them online. We choose to stick to what we know as tried and true for safety, durability, and beauty. 

• As a rule, it is best to avoid exotic woods

Exotic hardwoods are generally not a good choice to use for cutting boards and we recommend that you avoid anything constructed with exotic wood and if you aren't certain what it is made from, research it's origin. Wood species are often left out of the retail store descriptions or just referred to as "wood"and that is never a good sign. Often times these are imports from other countries.

Some builders will make charcuterie boards out of exotics to sell  because the general purpose of a charcuterie board is for pre-cooked foods and is less likely to absorb any toxins. Others will use just a small stripe for esthetically pleasing purposes, but we choose not risk it. We have plenty of design options that are perfect for designing, and safe for food.

Open grained woods with visible pores are not optimal choices either, as they provide a breeding ground for bacterial growth. Avoid wood species like ash or red oak. Although their Janka hardness rating is in the right range, they are more porous and ripe for a bacterial contamination. They might be great options for furniture but are not good choices to use with food. 

• A charcuterie board is not intended to be a cutting board, but a cutting board can be a charcuterie board.

Generally speaking, many retail charcuterie boards are often referred to as cutting boards & this can not only wreck a perfectly good serving tray, it can also be dangerous if the board is a softer wood. Charcuterie boards are often made from face grain wood. Face grain means the face of the grain is pointing up and is very esthetically pleasing to look at. Furniture is often constructed to showcase the natural grain pattern (or face grain), but you would obviously avoid using anything that would mar the finish. Face grain construction is a perfectly good choice for charcuterie boards but you should never use it as a cutting board. Knife marks on face grain wood are virtually impossible to remove. 

Cutting boards can be used as charcuterie boards. In fact, they make really beautiful charcuterie boards and offer durability and versatility. If you are using a cutting board for dual purposes (a charcuterie board and a cutting board), sanitizing is an absolute must to avoid cross contamination. It is important to clean your board regularly but what you use it for will dictate what type of cleaning will be necessary. If your board is reversible, you could consider designating each side for a different purpose and lower any potential risk. This is also a very practical option to save space in your kitchen. That said, keeping your board clean and sanitized is not complicated or difficult. As with anything in your kitchen such as countertops, cookware, etc, proper sanitation is important for health and safety. 

• Plastic cutting boards are not the safest cutting boards to avoid bacterial contamination. 

About 50ish years ago or so, plastic cutting boards became a thing and the FDA even recommended them as safer because they could be washed in the dishwasher, offering a simple means to sanitize them. There were no actual studies done to support these claims, but it did seem like a plausible assumption to make and most people took it for face value.

The first studies into plastic vs wood were done by a food researcher at UC Davis named Dean Cliver and as it turns out, plastic boards come with their own risk factors. Although wood cutting boards cannot be washed in the dishwasher, they are just as safe if not a little bit safer than their plastic/synthetic counterparts. "It's likely that because most people do put their plastic cutting boards in the dishwasher, they don't spend enough time properly sanitizing them. More importantly, wood boards are naturally anti-microbial, whereas plastic is prone to hiding and trapping bacteria in the inevitable scars and gouges that occur over time. Although wood will scar and gouge, it's natural ability to dry limits surface bacteria and reduces possible cross contamination" (UC Davis food researcher Dean O. Cliver, 

• The hardest wood species are not the best choice for cutting boards.

As mentioned earlier, if the wood is too hard, it will dull the knife fast, creating a whole other issue to contend with. Plastic, nylon, glass, marble, composite, and bamboo are also dulling to knife blades.  That can not only make chopping and slicing more difficult, it can be dangerous. As grandma always said, "dull knives can be more dangerous than sharp ones." 

• Thickness and construction of a board matters. 

A board with a thicker design will be less susceptible to warping, but in order for a board to be considered a true cutting board, it still needs to go through a process called lamination (not to be confused with the type of lamination often used in the manufacturing of particle wood furniture). This construction is known as edge grain. Thicker boards can also be resurfaced adding to the value of your long term investment. 

Note: We make many of our charcuterie boards with the same construction we use to make edge grain cutting boards. This adds another layer of durability and strength that you cant necessarily find in most charcuterie boards. 

• End grain boards are considered the most durable, but edge grain is a very close second and more affordable. 

We are a bit fickle when it comes to favorite cutting board construction style. It's really hard to pick one. The end grain style board offers plenty to love with a knife friendly surface, superior resistance to marring, and a classic look that many culinary professionals prefer. They do require a little more upkeep which will ultimately require the extra cost of more conditioning product. Because they are more time consuming to make and require more cutting, glueing, drying, etc, they are the more expensive option, but their sturdy construction offers such a long life, they eventually pay for themselves over time all but eliminating the need to purchase a new one down the road.  Because of the extra gluing step involved, they can be quite heavy to transport, depending on the size.  This could be considered a pro or con depending on the customer. 

Edge grain cutting boards offer a more affordable alternative as well as provide endless opportunities for design creativity. Although they are a slightly less durable cutting surface than end grain, they are still very durable and knife friendly. They are less time consuming to build and can be built as thick as end grain boards and usually weigh a bit less. This can make them a good choice for people who plan to move their board more often. They are equally beautiful and and slightly easier to maintain. 

•  Plastic, nylon, glass, stone, etc will never compare to the wood cutting board experience. 

If you have ever tried to cut a roast, turkey or even a loaf of bread on a plastic, nylon board, or something similar, you have probably experienced that unstable & slippery feeling when applying any real pressure to the board. The experience of using a professional grade cutting block is like no other. Effortless slicing through food supported by a significantly stable surface, the sound of your knife blade coming in contact with the wood, and the natural beauty of the wood providing a beautiful backdrop to your prep work in addition to the beauty it brings to any kitchen is impossible to replicate with other forms of cutting boards. 

• BEFORE OWNING A SQUARE TREE LANE CUTTING BOARD

• AFTER OWING A SQUARE TREE LANE CUTTING BOARD