All Cutting Boards

I make two kinds of cutting boards—both built to last, both made by hand right here in my shop. These aren’t factory churned or mass stamped. Each one is shaped, sanded, finished, and inspected by me. I use quality hardwoods, food-safe finishes, and time-tested joinery methods that hold up for years—sometimes generations.

Wood’s been trusted in kitchens for centuries, and for good reason. It’s naturally antibacterial, gentle on knives, and built for everyday use. In fact, this study found that wood surfaces, especially hardwoods like I use, resist bacteria better than plastic. So if you care about healthy food and safe prep, you’re in the right place.

Explore below to find the board that fits how you cook, serve, and live. Not sure which type to choose? Here’s a quick guide:

Traditional (Long Grain) boards are a solid, reliable everyday choice. They’re made by gluing wood strips together with the edge facing up—giving you a sturdy, smooth surface that’s kind to your knives and easier on the wallet. These are perfect for daily use, meal prep, and lighter chopping jobs.

End Grain boards are the top-tier choice for serious cooks. Built like a traditional butcher block, they show the wood’s growth rings on the surface—letting your knife slide between fibers rather than across them. That makes them incredibly durable and naturally self-healing. If you want a showpiece that performs under pressure, this is it.

Both styles are handcrafted, food-safe, and customizable with engraving or a juice groove. Every cutting board I make comes with my lifetime guarantee—because I believe tools this personal should last a lifetime.

Still deciding? Shoot me a message. I’m always happy to help you choose the right one for your kitchen—or someone else’s.