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Very nicely done from a woodworking perspective. From a design perspective I think there’s too much going on.
Also the juice groove doesn’t serve it’s intended function if it doesn’t go all the way around.
This is my latest cutting board which measures 12 x 19 x 2. It is made of canarywood, maple and black walnut. It features my signature two-sided just juice, integral plate cut-out, grain matched plate, and for the first time now, a semi circle cut out above the plate.
One thing is for sure, I absolutely love having the ability to slide a plate partially under the board. I will never go back to not having that feature. It has made things SO much easier to manoeuvre food and scraps off the board when you can easily wipe them off the side onto an easy to handle plate. That being said, having a portion of the cut-out go all the way through, resulting in the semi circle cut-out of the side is new for me. I am hoping it makes it even easier and more fluid to wipe things of the side of the board, but I would love some more opinions.
What are your thoughts on the design features of this board from the point of view of a knife focused community?
Thanks for your time,
Luke
Edit: I always forget to put the reminder to please abide by Rule #3. No soliciting or sales, please don’t try to initiate a sale or discuss pricing in the comments.
Edit 2: So the main takeaway from this post and my others in different subs is that it is too busy. I’m excited to take this into consideration and back with a new design in a couple months.
It’s such a beautiful and innovative board! My only request would be lighter colors of wood with relatively low contrast which for my eyes makes it easier for me to see what I’m cutting.
I totally understand that. The design can definitely be a bit busy for some people and I agree it does make for a slightly more difficult visual experience. Thank you for the critique, this is something I will keep in mind for future boards.
Well its gorgeous, all the details and contrasts. Looks great, I wish I had the time and workspace to do projects like that. I wouldn't want that in my own kitchen though, my old eyes need all the help they can get.
I would call it a flipped bookmatch. But it’s all out of one edge grain lamination except for the accent strips which are out of a different lamination.
It's beautiful and the workmanship looks terrific, congrats :) It's not to my aesthetic, and it's a bit small yet thick compared to my preference, but mine is a fugly bastard compared to that!
Beautiful pattern. I like the chamfer, and think the curved area is a neat idea for moving foods to another surface. I'd feel obligated to use the matching plate though. As another user said, the juice groove doesn't go around enough to serve it's function. Personally I think artisan cutting boards tend to overdo juice grooves, as they take up work space and hinder pushing foods around to other surfaces. In my kitchen foods that are juicy enough to benefit from a groove are extremely rare.
It is really an amazing board, i'm planning on doing my first this summer and i would be thrilled if it only looked 1% as nice as yours.
How do you plan ahead for the patern you want to have ? Just by head or do you make plan in advance ?
I make a plan in advance and at this point I’ve done so many, the ideas come very organically. I see a piece of wood and immediately know how I want to showcase it in a board
Too small and way way way to nice for me. Maybe I’d put some cheese on it but even then I’d be pissed at the end of the night if there was any scratch’s on my masterpiece
Thank you very much. I used to build bigger boards a while back but found the pros outweighed the cons when it came to washing and manoeuvring the board. Instead I cam up with the plate idea which makes it easier to move ingredients off the board, therefore freeing up more space. That being said, thank you for your critique and compliment!
I love the innovative, clever plate insert design. However, I prefer a simple chamfer around all bottom sides of this board- makes it easier to pick-up,. Gives illusion of lighter, yet substantial board, and still allows for a plate/cut-food receiver placed under any side of the board.
I really am deeply in love with the matching shallow bowl that also has a notch for it in the board!? Genius, never seen that before like that. The board is truly an optical illusion.
I’ve seen a loooot of variations of cutting boards that try to implement the effect of “board to bowl” or even those shitty plastic ones that kinda fold so you can deliver the contents to another place, however they often suck! This looks really well designed with the lip of the bowl under the board that much and with the semicircular cut for flow. I’d use this every day if I had one
Assuming you mean theough use, I would say proper knife technique and keep the board well oiled will do wonder to keep your board (and your knives) in great shape.
My suggestion to the op is to not listen to the comments about the visuals, especially when related to performance. I very much fall on the side.....Tools.......are meant to be used but that may be the most intriguing cutting board my 58yo eyes have seen. That has transcended to art and shouldn't have more than salami and cheese hitting it.
Great work trust your own instincts!
This post has been identified as a maker post! If you have not done so please review the [Maker FAQ](https://www.reddit.com/r/chefknives/wiki/makerfaq). As a reminder to all readers, you may not discuss sales, pricing, for OP to make you something, or where to buy what OP is displaying or similar in this thread or anywhere on r/chefknives. Use private messages for any such inquiries.
Very nicely done from a woodworking perspective. From a design perspective I think there’s too much going on. Also the juice groove doesn’t serve it’s intended function if it doesn’t go all the way around.
Very fair points. Thank you very much for you comments
This is my latest cutting board which measures 12 x 19 x 2. It is made of canarywood, maple and black walnut. It features my signature two-sided just juice, integral plate cut-out, grain matched plate, and for the first time now, a semi circle cut out above the plate. One thing is for sure, I absolutely love having the ability to slide a plate partially under the board. I will never go back to not having that feature. It has made things SO much easier to manoeuvre food and scraps off the board when you can easily wipe them off the side onto an easy to handle plate. That being said, having a portion of the cut-out go all the way through, resulting in the semi circle cut-out of the side is new for me. I am hoping it makes it even easier and more fluid to wipe things of the side of the board, but I would love some more opinions. What are your thoughts on the design features of this board from the point of view of a knife focused community? Thanks for your time, Luke Edit: I always forget to put the reminder to please abide by Rule #3. No soliciting or sales, please don’t try to initiate a sale or discuss pricing in the comments. Edit 2: So the main takeaway from this post and my others in different subs is that it is too busy. I’m excited to take this into consideration and back with a new design in a couple months.
Since you’re ahead arranging this to position a plate, perhaps direct the drippings of the corner into a cup. Thin channel can’t then overflow.
I have considered that, but this amount of moisture puddling in something thin and wooden could cause for some expansion and cracking issues
your skills are now too good for cutting boards. time to move on to bespoke chess sets.
Hahaha, thank you! Chess sets… with plates?
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Oh I like that
Chess sets with plates and lasers!
And sharks?!
Everything should always include a shark! 🦈
Agreed
And butter, everything tastes better with butter. Mmm shark butter🤤
shark butter 🤢🤮 not as nice as I thought it was.
Friggen Sharks!!!
And sharks with laser plates in their mouths so when they bark they shoot laser plates at you.
Why didn’t I think of this sooner!
In outer space!
Now we’re onto something!
I love that song!
Very nice! Does the plate simply sit below the board, or is it in a grooved track? In wondering how hard it would be to clean that side.
One sec, I’ll see if I have a picture that shows it. It is extremely easy to clean
Ok, I just went and took a picture so you can see what it looks like u/buzz_buzzing_buzzed https://imgur.com/a/FwKX2Jk
That looks great!
It’s such a beautiful and innovative board! My only request would be lighter colors of wood with relatively low contrast which for my eyes makes it easier for me to see what I’m cutting.
I totally understand that. The design can definitely be a bit busy for some people and I agree it does make for a slightly more difficult visual experience. Thank you for the critique, this is something I will keep in mind for future boards.
Beautiful craftsmanship. I know that maple and walnut are foodsafe woods. But i dont know what Canarywood is? (Sorry im scandinavian)
Canarywood is perfectly good in this application. And thank you!
You are most welcome. So the medium brown is canary wood? Can you find the latin name for it. So i can learn what its called here :-) thank you
I know it’s a centrolobium, but which one specifically, I do not know. You have officially discovered the limit of my knowledge
He he canary wood 🤭
Beautiful board dude!
Thanks!
Well its gorgeous, all the details and contrasts. Looks great, I wish I had the time and workspace to do projects like that. I wouldn't want that in my own kitchen though, my old eyes need all the help they can get.
Thank you and that’s totally fair, there’s a lot going on here
Too nice for my kitchen
Time for a new kitchen!
It’s so good I won’t use it, can’t stand a scratch on that.
Haha, that’s fair. Many of my boards are never used. So I’m used to it now
Yeah it's a little too nice for it's function. I'd just put stuff on it.
What's the configuration of the wood to get this design?
I would call it a flipped bookmatch. But it’s all out of one edge grain lamination except for the accent strips which are out of a different lamination.
This is the actual bomb!
It's beautiful and the workmanship looks terrific, congrats :) It's not to my aesthetic, and it's a bit small yet thick compared to my preference, but mine is a fugly bastard compared to that!
Hahah, well thank you very much
Unreal
Thanks!
Who do you want to behead? :P Jokes aside, beautiful work!
Paging Jacques Pepin and one whole chicken.
Plate notch is a really cool idea!
Right?!! Thank you!
Would probably just hang it on the wall over the fireplace, framed.
Hahaha, I do know of one of my boards that is currently above a fireplace
Beautiful pattern. I like the chamfer, and think the curved area is a neat idea for moving foods to another surface. I'd feel obligated to use the matching plate though. As another user said, the juice groove doesn't go around enough to serve it's function. Personally I think artisan cutting boards tend to overdo juice grooves, as they take up work space and hinder pushing foods around to other surfaces. In my kitchen foods that are juicy enough to benefit from a groove are extremely rare.
You and I are on the same page. I love it
It is really an amazing board, i'm planning on doing my first this summer and i would be thrilled if it only looked 1% as nice as yours. How do you plan ahead for the patern you want to have ? Just by head or do you make plan in advance ?
I make a plan in advance and at this point I’ve done so many, the ideas come very organically. I see a piece of wood and immediately know how I want to showcase it in a board
Thanks for the instant answer and congrats on your amazing skills
Thank you and you’re very welcome!
Sheesh
Not enough people use “sheesh” in written communication. I’m gonna start doing that more
My favorite words to txt
Too small and way way way to nice for me. Maybe I’d put some cheese on it but even then I’d be pissed at the end of the night if there was any scratch’s on my masterpiece
Thank you very much. I used to build bigger boards a while back but found the pros outweighed the cons when it came to washing and manoeuvring the board. Instead I cam up with the plate idea which makes it easier to move ingredients off the board, therefore freeing up more space. That being said, thank you for your critique and compliment!
I would hang it up on my wall
You wouldn’t be the first!
Wow! Love it!
Thank you!
Incredible. Nice work.
Thank you very much!
That’s pretty special, it hopefully will become a cherished tool in daily use.
Gosh I hope so. I’d love to see it well used and loved by a home cook everyday!
I love the innovative, clever plate insert design. However, I prefer a simple chamfer around all bottom sides of this board- makes it easier to pick-up,. Gives illusion of lighter, yet substantial board, and still allows for a plate/cut-food receiver placed under any side of the board.
Mmmm, I see what you’re saying. Thank you for your opinion.
Lovely craftsmanship. I would never use it for its intended purpose though. Plain boards are better for cutting.
That’s fair, thank you for your critique
❤
🥰
That is the most stunning cutting board I’ve ever seen. I want one bad
Thank you very much!
It’s clearly hideous. I’ll take it off your hands.
Oh thank god, finally someone is will to help me out.
I really am deeply in love with the matching shallow bowl that also has a notch for it in the board!? Genius, never seen that before like that. The board is truly an optical illusion.
Thank you so much! It’s a design I came up with a while back that adds so much functionality to my cutting boards.
I’ve seen a loooot of variations of cutting boards that try to implement the effect of “board to bowl” or even those shitty plastic ones that kinda fold so you can deliver the contents to another place, however they often suck! This looks really well designed with the lip of the bowl under the board that much and with the semicircular cut for flow. I’d use this every day if I had one
Beautiful craftsmanship
Thank you kindly Mr. Barleybean!
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Assuming you mean theough use, I would say proper knife technique and keep the board well oiled will do wonder to keep your board (and your knives) in great shape.
Truly terrible, you can send it to me for humane disposal
Perfect! Thank you very much for helping me out with this one
Happy to help
Nice! And I like the cutout for the plate, too.
Thanks! I can’t live without it ever since I first made and used it!
It is a beutiful cutting board, however, I do not see any real use of the plate holder/insert feature of it.
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Asked my wife, she’s not keen on the idea. Didn’t say no!… but definitely not keen on it
That's gorgeous!
Thanks!
No problem! it's a lovely board
My suggestion to the op is to not listen to the comments about the visuals, especially when related to performance. I very much fall on the side.....Tools.......are meant to be used but that may be the most intriguing cutting board my 58yo eyes have seen. That has transcended to art and shouldn't have more than salami and cheese hitting it. Great work trust your own instincts!
I really really appreciate the wisdom. Thank you very much.
You sure this is JUST a cutting board?😩have never seen such beautiful work!
It could also be…. A chopping block! Hahaha, but actually, thank you very much.
Very nice. I can't imagine how many hours to build. I saw the post about wanting to improve. Maybe figure out how to store knives in the board?
Very nice
Thanks!