Our Tiger Tray is an elevated 13" X 18" cutting board and when flipped over it's a serving tray with 2" hard maple sides. The handles are 3/4" diameter birch dowels which make for a comfortable and well-balanced grip. They are made of three, closed-grain domestic hardwoods; walnut, cherry and maple. We also offer them in all maple. Typical of most cutting boards, they are finished with salad bowl oil and need to be washed with warm water then dried. Also, due to its thoughtful construction, its design will allow the solid wood bottom to shrink and swell without cracking.
Tiger Tray Care Tips
We have been including care cards with our Tiger Trays 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— proper storage.
Immediately after "washing, then drying," your Tiger Tray 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 Tiger Tray will remain in service for a very long time.