Step 1: Choose the Right Size for Your Kitchen

Selecting the right size depends on your counter depth and the volume of food you prepare.

Size | Dimensions | Best For...

Small | 9 1/4" x 16" | The Daily Prep: Perfect for slicing a single apple, dicing garlic, or serving a small cheese spread.

Medium | 13" x 19 3/4" | The All-Rounder: The standard for daily dinner prep. Large enough for a pile of veggies but fits in most sinks.

Large | 16 3/4" x 23 1/2" | The Meal Prepper: Ideal for big family meals or carving a roast. It gives you plenty of "landing zone" for chopped items.

Extra-Large | 20 1/2" x 26 3/4" | The Station: A professional-grade surface for rolling dough, butchering large cuts of meat, or keeping on the counter permanently.

*Final dimensions will be with 1/4”

*All cutting boards will be between 2” and 2.25” thick.

Step 2: Pick Your Wood Type

We use three premium, closed-grain hardwoods. Each offers a different balance of durability and "knife-friendliness."

1. Hard Maple (The Workhorse)

 * Best for: High-volume chopping and those who want maximum longevity.

 * The Vibe: Light, neutral tones that fit modern or "clean" kitchen aesthetics.

 * Why it wins: It is the hardest of the three, making it incredibly resistant to deep knife gouges and bacteria.

2. Black Walnut (The Luxury Choice)

 * Best for: A centerpiece board that doubles as a serving platter (charcuterie, steaks).

 * The Vibe: Rich, chocolate-brown hues that add a high-end feel to the kitchen.

 * Why it wins: Slightly softer than maple, it's gentler on your knife's edge.

3. Cherry (The Knife's Best Friend)

 * Best for: Home cooks who prioritize keeping their knives sharp as long as possible.

 * The Vibe: Warm, reddish tones that develop a stunning "patina" (darken) as they age.

* Why it wins: It is the softest of our three hardwoods, offering the most "give" under a blade, which prevents your knife from dulling quickly.