How to select a board that’s best for you
In order to select the board that's best for you, consider how you'll use the board as well as your budget. If you:
will not frequently use the board for cutting, want a serving piece or charcuterie board, or want it as a piece of art for your kitchen or dining room, FACE GRAIN is for you.
want a board to use daily for chopping, END GRAIN is best for you.
Serving boards are FACE GRAIN boards with the following characteristics:
primarily used as serving or charcuterie boards
show the most natural beauty of wood
more susceptible to knife damage than end grain boards
Cutting Boards are END GRAIN boards with the following characteristics:
primarily used for daily cutting of vegetables, fruits, meats, etc.
are “self-healing” since the fibers close back up after the knife cuts, hiding most knife marks
allow the use of multiple wood types and designs, creating a very artistic piece
The Polenta Board is typically a FACE GRAIN, rustic, wooden board used to serve communal food at the table.
The practice of using a polenta board originated in Northern Italy where polenta is a primary side to their rich cuisine. The polenta would be poured out onto this large wooden board, topped with simple or elaborate toppings (e.g. meats, vegetables, fresh herbs, cheese, etc.), and served family-style.
It’s communal dining at its very best!