Solid Wood Cutting Boards
Every cut on a plastic board leaves a scar, and those scars end up in your food. Solid acacia holds your knife edge, heals its own surface, and looks better on the counter every year. Finished with plants, not petroleum: no mineral oil, ever.
- Solid acacia wood
- End-grain & edge-grain builds
- Plant-based finish — no mineral oil
- Gentle on knife edges
- No plastic, no varnish
Why wood wins
Your board takes thousands of cuts a year. What it's made of matters.
Wood boards, answered
End grain or edge grain — which one is for me?
End grain (the checkerboard look) is the gentlest surface for knife edges and self-heals best, which is why butchers use it. Edge grain is lighter, a bit more affordable and still far kinder to your knife than plastic. If you cook daily and sharpen your knives, go end grain.
Why no mineral oil? Everyone uses mineral oil.
Exactly — almost every wood board on the market is soaked in mineral oil, a colorless petroleum derivative. It's cheap and it works, but rubbing petroleum into the surface you cut food on goes against everything this brand exists for. Our boards are finished with plant-based oil and wax, and our Organic Wood Wax keeps them that way. Plants on wood, nothing from a refinery.
How do I care for a wood board?
Rinse with warm water and mild soap, dry it standing up, and never leave it soaking or in the dishwasher. Once a month, rub in a thin coat of our Organic Wood Wax and let it sit overnight. Five minutes of care, years of board.
Is wood sanitary for raw meat?
Yes, with normal washing. Research comparing wood and plastic boards found that bacteria drawn into wood's capillaries die off there, while knife-scarred plastic holds bacteria in its grooves. Wash with soap and hot water after raw meat, as you would any board.
My board arrived and smells like wood. Is that normal?
Completely. Acacia has a natural scent that fades within days of unboxing. It's one of the perks of buying something that was recently a tree and not a pellet of resin.
