ZimBoards Cutting Boards – See the Difference
Ask any professional chief which kitchen tool they value most, and their answer will likely be “my wood cutting board”. Humans discovered the benefits of preparing food on a flat wood board a thousand years ago and today it remains a focal item in most kitchens.
For many chefs, there’s a personal connection with their board because they rely on it regularly…and because it lasts a long time – imagine having used a wood cutting board for twenty years or more. Today, a wood cutting board is not only a staple cooking tool but often doubles as a statement piece…a significant décor accent.
4 types of Wood Cutting Boards - each with their own benefits.
Face-Grain, Edge-Grain and End-Grain cutting boards are constructed of glued up pieces of commercially processed - store bought lumber. Single-Plank cutting boards are very different - a single wood board that is made from a thick wood slab - typically sawn with a horizontal band saw and air-dried for 2 years.
Face-Grain, Edge-Grain and Single-Plank boards have their grain/wood fibers running horizontally with the knife edge striking across the fiber which will leave knife marks...some like the look of the patina while others simple sand it away and re-oil.
End-Grain Cutting Boards consist of small wood blocks glued together vertically with their grain running vertical with the knife edge striking “between” the wood fibers and is less damaging to the wood…allowing it to self-heal. If you use a cleaver, especially a sharp-edged cleaver, an end-grain board should be your choice of cutting board otherwise all 4 wood cutting board types are more than capable of handling dicing, slicing, carving and serving.
THE ZimBoard DIFFERENCE
When was the last time you saw a cutting board as thick or as full of wood character as our English Walnut Carver (shown)?
Our wood doesn’t come from a store or lumber yard, instead, all of our boards are made of local hardwood logs we salvage from trees that died or were removed because they threatened a structure. We saw these logs into thick wood slabs and air-dry them for 2 years before kiln-drying for 4 weeks. Our cutting boards begin as a 2.75” thick Cherry, Sugar Maple, Black Walnut or English Walnut wood slab that we flatten/plane, rout, sand and cure – transforming a thick hardwood slab into a finely finished wood cutting board.
It’s our boards extra thickness that makes it sturdier on the counter and more comfortable to work on. Our boards 2”+ thickness minimizes warping and provides a wide edge allowing the board to stand stably on edge on the counter against the back splash. Our board thickness also adds a robust appearance and authenticity of real wood through its “edge” color and character.
Sanitary & Durable
Our woods of choice are preferred closed-grain hardwoods with wood fibers that do not absorb liquids helping to minimize bacteria contamination. Locally harvested native Pennsylvania Hardwoods that include Black Cherry, Black Walnut, English Walnut and Sugar (Hard) Maple – all with a preferred hardness making them durable but easy on knife edges.
Our character-grade hardwood cutting boards are full of beautiful natural color, character and wavy grain that bring a warm natural element into any kitchen.
There aren’t many 2.75” thick hardwood slabs which explains why there aren’t many 2”+ thick single-plank hardwood cutting boards. We make wood boards for entertaining, display, and longevity. We make cutting, carving, serving, charcuterie and cheese boards that are unique and full of beautiful wood character – thick genuine Pennsylvania Hardwood Culinary Boards.
Please send custom requests or questions to firstname.lastname@example.org for assistance.