I get great stuff here: and here:
I completed two maple cutting boards this weekend. These are end-grain butcher-block boards that hold up well to years of everyday use. Each board is small, about nine by ten inches, and has four rubber feet. They are designed for cheese, fruit, bread, or vegetables rather than for carving meat.
If you are interested in one of these, you can purchase one for $50.00. Send an email using the contact link and we can work out payment–direct or through PayPal. Interest in these boards will push me to figure out using PayPal to receive payments. I know it’s easy, I just haven’t taken the few minutes to do it.
It was fun to make these two boards after (finally) completing the Shaker tables for my wife. They use different skills and don’t take as long to produce, so I really enjoyed the process.
There was a good article in a recent issue of Wood Magazine that provided step-by-step instructions for building boards like this. This plan is great for boards made of a single wood or that have simple patterns that run the length of the board.
I have made more sophisticated boards using a similar technique. If you stack the sticks you can make any pattern you like and glue them up into a large block. Once the block is constructed you simply saw boards from it by slicing it like bread on the bandsaw. One of the benefits of this technique is that it’s possible to make several identical boards from each block.
–Larry
Steven,
Thanks very much for stopping by! I really want to do another post on how to build these boards, but I want to include pictures this time. Now that spring is peeking out from under the snow, I may be able to get back into the shop to do that.
–Larry
Larry- very nice looking boards. I was looking for ideas to make one for my wife and yours is the nicest I have seen. Great blog site as well, I plan on visiting again.
These boards are very nice. I love the way you have the grain going!
Meg
FloppyPaws,
The traditional finish for butcher blocks is a mixture of paraffin wax and mineral oil. I don;t find it worthwhile to go that far since my boards are designed for light kitchen use. Consequently I use only mineral oil. Some argue that they have a difficult time getting mineral oil to properly dry, and that it leaves the board sticky. I have not found that to be an issue. Of greater concern is getting user of the boards to actually apply oil on occasion and to dry them after washing. Then there are those who put them in the dishwasher and cause them to disintegrate. :)
Thanks for the comment!
–Larry
What finish is used on these ?