The Swedish Chef charcuterie board with epoxy inlay

I don’t always herdy-dur-mur-flerpty-floopin, but when I do, I yer-der-shmer-dor-her-der-foomty.

Made with beechwood and food-safe epoxy for the inlay. Handmade and finished with food-safe oil. Boards are 18”x11” and around 1/2”thick.

Cleaning Instructions:

Wash the cutting board with warm water and dish soap.
Do not soak.
Wash both sides of the cutting board.
Wipe dry with a dish towel, then allow board to air dry completely before using. Reapply food-safe oil once a month.
*I use and recommend Walrus oil cutting board oil, but any food-grade mineral oil will be fine.*