Maybe some smaller boards for charcuterie or cheese would be nice. Nice wood would be great for presentation of those things, and they wouldn't get cut up as much by cheese knives.Originally Posted by Burl Source
Maybe some smaller boards for charcuterie or cheese would be nice. Nice wood would be great for presentation of those things, and they wouldn't get cut up as much by cheese knives.
"God sends meat and the devil sends cooks." - Thomas Deloney
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I have about 10-12 board feet of bubinga in my basement that has been there for at least 15 years. The biggest problem is that it is 5/4 and 1 inch thick, so it is really too thin for a cutting board, but I think I may start making a cheese board or two from it.
Your mother was a hamster and your father smelt of elderberries. Now go away you silly man or I shall taunt you a second time!
I second that emotion!
Maybe too thin for a workhorse cutting board, but for serving bread and or cheeses and stuff, a much more manageable weight and thickness. I'm away looking for nice serving boards.I have about 10-12 board feet of bubinga in my basement that has been there for at least 15 years. The biggest problem is that it is 5/4 and 1 inch thick, so it is really too thin for a cutting board, but I think I may start making a cheese board or two from it.
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The Bubinga board has been placed in our gallery.
I am still going to make some single piece boards but I think I will do some smaller pieces for cheese and ????
I will try to do some less expensive pieces. But still use some fancy woods.
Any suggestions on sizes or other details are welcome.
Been sitting here trying to think of a rationale for purchasing it other than I want it. That is a beautiful board...
Something smaller like maybe 8 x 10 or so would be nice for a small cheese tray.
once in a while you get shown the light, in the strangest of places if you look at it right
Maybe around 10 x 14 for manageable serving size or a little smaller.
Older and wider..
Love that
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