Info: Several Shapes and Sizes Available
For their unique natural beauty and ability to stand up to the test of time, Heirloom Cutting Boards are praised by professional chefs and aspiring ones alike. These superior end-grain cutting boards handcrafted in Cape Breton display the myriad of grain patterning found in the native larch tree. This design prolongs the life of your knives and the board itself and allows for knives to cut between the wood fibres as opposed to across, allowing the fibres to close or self seal. Flat grain boards tend to dull knives quicker, and show deeper cut marks.
Praised as works of functional art, these attractive boards -- which are available in several shapes and sizes -- honor the time-tested slow food movement.
Cape Breton Larchwood "End-Grain" Cutting BoardsSpecifications:
Cheese Board: 8-5/8" x 8 7/8" (nearly square) x 2" thick; it weighs 3 pounds.
The 'Small' Board is actually quite large: it is twice as wide as the cheese board: 17-3/4" x 11," but not quite as thick: 1-1/2". Weight: 6.5 pounds.
The Buffet Board is suitable for putting out on large tables for people to cut their own cheeses or cold cuts, etc.: it is both longer (21-3/4") and narrower (6-3/8") than the original model and also an inch thicker (2-1/2"). (It's almost like 3 of the cheese board sizes combined across.) It weighs 7.4 pounds.
These boards are handcrafted from the indigenous Eastern Canadian Larch by local craftsmen from Cape Breton Island, Nova Scotia. Your board will last life times if properly cared for.
• Never hold under running water for too long
• Never submerge in water
• Never place in a dishwasher
• Never leave the board in areas of concentrated heat
The boards have been treated with a food grade mineral oil, followed by a finish coat of Clapham's Salad Bowl Finish. This mineral oil beeswax mixture should be reapplied periodically depending on usage. To reapply the finish, ensure that the board has been well cleaned and dried off. Rub a thin coat of the finish on the board with a soft cloth and allow to dry for a few hours. Afterwards buff with a soft dry cloth.
Use a moist cloth or sponge to remove any dirt. Sticky dirt can be removed with the backside of a knife and then cleaned with a moist dry cloth or sponge. To clean even more thoroughly, apply salt to the board and rub with a sponge that has been dampened with lemon juice.
Do not store the board in a hot place, i.e. close to direct sunlight or a heat source. Dry the cutting board carefully before storing in a cupboard.