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Solid hardwood boards in oak and ash, including natural live-edge pieces where the original shape of the plank is left intact.
Solid wood chopping boards in oak and ash, in square-cut and natural live-edge styles. Hardwood is kinder to knife edges than glass or stone, and unlike plastic a wooden board can be sanded and re-oiled when it wears, so it lasts for years.
Glass and stone boards blunt a knife within weeks. Hardwood gives slightly under the edge, which is why professional kitchens still use wooden blocks.
Wood is also repairable. A plastic board that is scored deeply enough to trap food gets thrown away; a wooden board is sanded flat, re-oiled and carries on.
Wash by hand and dry it standing on edge. Never put a solid wood board in a dishwasher - prolonged soaking and heat will split it.
Re-oil whenever the surface starts to look dry or pale. Any food-safe hardwax oil works, including the TopOil used on the worktops.
No. The combination of prolonged water and heat swells then shrinks the timber and splits it, usually along a glue line. Wash by hand and stand the board on edge to dry.
One where the outer profile of the original plank is kept rather than being cut square, so the edge follows the shape the tree grew. Every board is slightly different.
Scrub with coarse salt and half a lemon, rinse, dry standing on edge, then re-oil. For black tannin marks on oak there is a dedicated remover in our care range.
Keep it in condition with a food-safe hardwax oil.
