We have spent years looking for the perfect cutting boards, and we've found that Made sustainably in Cape Breton, NS, Larchwood boards are the closest thing to a perfect balance of form and function. The end-grain construction is easier on your knife’s edge, they also keep scarring down to a minimum as the end grain “self heals” after use. Most home-cooks can get away with a small or medium cutting board, but the large boards guarantee that you’ll never run out of space. Larger boards also double as gorgeous serving platters.
While some boards are consistently grained as shown in the photos, many are not. If you are expecting a specifically grained board, please contact us when you order.
All cutting boards are branded with the Knifewear logo.
The best advice I can give you about taking care of nice tools is to treat it like you spent $500 dollars on it, and you’ll be fine. A good cutting board is no different than a good knife, so common sense goes a long way. Here are a few pointers:
• Always wash and dry by hand.
• Dishwashers destroy wood. End of story.
•Thoroughly dry your board before putting it away in the cupboard. Damp wood in dark places tends to get mouldy.
•You have a gorgeous board, consider displaying it proudly on your counter.
•The board is made of wood, and will burn if you put hot pots and pans on it.
•Be gentle when using a serrated knife or cleaver on your board. The scratches and gouges can be deeper and harder to hide after the damage is done.
Here’s what you should never do with a good cutting board:
•Soaking your board in water. This will cause swelling and warping, which will eventually cause the joints and glue to break and twist apart.
•Never use super hot water to clean it. This will strip the waxes and oils from the board, drying it out to an extreme. It will need some conditioning to ensure it isn’t permanently damaged.
•Avoid using coarse steel wool or wire brushes, they can scratch your board deeply. Use a Tawashi Brush or the salty lemon trick in cases where you need aggressive scrubbing.
•Never use baking soda on your board. It will stain your cutting board, even when mixed with an acid.
•Don’t use abrasive or chemical cleaners. They aren’t necessary and can scratch the board, weaken the wood, or mess with the glue.
HYDRATING YOUR BOARD
The key to a long-lived cutting board is keeping the wood greased up when it starts to dry out. While your board will come “seasoned” (greased up with waxes and oils), it does take some regular maintenance to keep it in tip top shape. A board that is properly seasoned will repel water, stains, and unwanted odours. Regular waxing will also help close up the scratches and cuts that arise with regular use.
We carry a fantastic Knifewear Board Wax, locally made just for us. Smear a healthy dose on your board whenever the wood loses its shiny lustre. Apply it generously with your hand or paper towel and let it sit for a while, even overnight if you’ve let it get out of hand. Buff out the excess with a clean paper towel or cloth and you’re back in business.
We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.
We offer free shippingon orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.
*Konro Grills and some other larger items are excluded from the free shipping offer.
Can I pick up my order Curbside / At the store? Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you.