American Walnut Premium Cutting Board
A generous cutting board in American black walnut, dark, dense and just forgiving enough to protect your Japanese knife edges. Several lengths of walnut are matched for grain and joined edge to edge, then sanded smooth and finished with a food-safe oil. Routed side grips make it easy to lift.
Small 40 x 30 x 3.5 cm, Medium 50 x 36 x 4 cm, Large 55 x 40 x 4 cm.
Lifetime warranty
Made properly, and covered for life.
Free delivery
100-day returns
Live with it for three months. Send it back if it isn’t right.
Made by hand
In small workshops, by people we know.
Why this piece
The piece, and the wood it is made from.
Made from several lengths of American black walnut, chosen for colour and grain and joined edge to edge so the surface reads as one. Building a board this way keeps it flat and steady through the seasons, where a single wide plank would want to cup. Walnut is dense enough to stand up to daily use, yet forgiving on the edges of your sharpest Japanese knives.
Three sizes: Small 40 x 30 x 3.5 cm, Medium 50 x 36 x 4 cm and Large 55 x 40 x 4 cm. Routed grips on the sides give you an easy hold when you move it between tasks, with straight edges and softly rounded corners.
The surface is sanded smooth and finished with a food-safe oil that brings out the grain and helps it shrug off moisture and stains. Re-oil it now and then and it will look after your knives for years.
The piece
Specifications.
| Weight | 7 kg |
|---|---|
| Dimensions | 55 × 40 × 4 cm |
| Maker | Oishya |
Where it is made
Poland. One woodworker, by hand.
This board is made in Poland by an independent woodworker we have worked with since 2023. He cuts, joins, shapes and oils each one himself, in small batches a few times a year.
The walnut is American black walnut that we buy from a Polish timber yard and have delivered to his workshop.
Care, briefly
A few habits keep the wood for life.
01.
Hand wash, dry standing up.
Warm water, a soft sponge, mild dish soap. Never the dishwasher: heat splits the wood. Stand it on edge to drain so air reaches both sides.
02.
Oil it once a month.
A teaspoon of food-safe camellia or mineral oil, wiped on with a soft cloth. Let it soak ten minutes, wipe off the excess. Stops the wood drying out.
03.
Never leave it wet.
Standing water rots the surface. After washing, dry it within sixty seconds. Wood is forgiving of almost everything except a wet sink overnight.
Frequently asked.
How do I oil it?
Is it one piece of wood?
Will it warp?
Is it dishwasher safe?
Can I cut raw meat on it?
How long does shipping take?
From the people who use it
Reviews.
Best quality chopping board. Looks amazing and handles cutting tasks perfectly.
Perfect size and weight. The walnut wood is gorgeous and it’s gentle on my knife edges.
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