Solid European Oak Chopping board for Highland Wagyu
A gift from Nigel & Nidia
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Great to see it used, showing their fabulous Beef
Great to see it used, showing their fabulous Beef
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A gift from Rachel,
All carved by hand.
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A gift from Rachel,
All carved by hand.
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Solid European Oak Chopping board for Duncan & Julie 30 long years..
A gift from Julie, great sense of humour.
All carved by hand.
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Beech Staved Chopping board for JD
Carved in a more masculine font in the corner
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Brie, Cheddar & Chevre
I made this at the time the couple were going through a tough time in the press, I did make some effort to get it to Jamie, but didn't get past a certain point.. One day
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Carved for Grand Designs exhibits London 2014
Daimler D
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Brie, Cheddar & Chevre
Carved for Grosvenor House Hotel London 2014
for their Executive Lounge with other accessories.
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Playing with the style of carving
Laminated Oak Jamie & Jools
I made this at the time the couple were going through a tough time in the press, I did make some effort to get it to Jamie, but didn't get past a certain point.. One day
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Beech Chopping board for Dave & Louise
a beautiful wedding gift
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Care instructions for your oiled Chopping Board or kitchen Accessories
Thank you for purchasing your new board
Your new piece is either solid or laminated pieces of solid
timber, looked after, it can last a very long time, developing a character of
its own.
It was treated with at least two coats of White Mineral Oil before leaving my
workshop.
I advise that you continue to condition the board with the
same food safe oil, which is available from your local DIY store or some good
cook shops.
With regular applications of White Mineral Oil (also known
as Butcher Block Oil) the board or accessories are a lot easier to keep clean.
Oiled wood absorbs less moisture, reducing the risk of the
wood cracking and it will improve the resistance to stains.
Application of Oil:
Apply a generous amount of oil with a clean rag or kitchen paper.
Leave to absorb for a few minutes, and then wipe off any surplus. I handle the
board, with the warmth of my hands helping the oil penetrate the surface.
The frequency of application depends on how you use your
piece.
The saying goes:
"Oil it once a day for a week, once a week for a
month, once a month for a year, and then once a year for the rest of your life..."
Cleaning:
To clean it you should scrub it with hot water and soap.
Rinse and dry thoroughly.
Do not leave it to dry in hot sunshine or near a heat
source. Never submerge cutting boards in a sink or bowl of water! Wood is
porous and will soak up water causing the cutting board to crack when it dries.
Problem solving
Smells
To eliminate garlic, onion or any other smells from your
board you can rub it with coarse salt, baking soda, lemon or vinegar, leave for
a few minutes and rinse.
Stains
Do not leave anything moist on the board for a long time, ie. cheese overnight,
as the moisture gets into the wood and stains can develop.
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