Handled Cutting Board
We have been making this cutting board since 1997. Call me frugal, but my family has been using the same two of them on a daily basis since then! I especially like that they are very easy to wipe off or wash off in the sink.
We don't use any exotic, tropical hardwoods and we don't feature any elaborate inlays. Our boards are simply made of three wonderful, closed-grain, American hardwoods; hard maple (white), walnut (brown), and cherry (red). They all have the same color pattern as the included picture. They are finished with salad bowl oil and we use waterproof glue.
Also, we have them in all hard maple.
15 1/2" long x 8 1/2" wide x 3/4" thick
Cutting Board Care Tips
Since 1997, we have been including care cards with our Cutting Boards that state, "Please towel dry after hand washing. Never wash in a dishwasher. Once a year, apply mineral oil liberally and let soak for one hour then wipe off excess." This still holds true. However, I feel that I have neglected to mention the most important tip for proper storage.
Immediately after "washing, then drying," your board should be stored on edge or end- not on it's face. If the board is placed flat on it's face, moisture gets trapped, and makes the wetter face swell and ultimately makes the board "cup" up. I once proved this. I placed a finished, 13" wide cutting board down on it's face in very shallow water for a few hours; while the top face remained completely dry. The bottom, wet face, swelled to 13 1/8" and the dry face remained unchanged at 13", therefore causing the board to cup noticeably. I then dried the board and propped it up on it's end and after a few hours it returned to being flat. End splitting may eventually occur if your board is subjected to this cycle of poor storage. If properly maintained, your Cutting Board will remain in service for a very long time.