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How Ledgerock Cutting Boards are Made
The Wood Used
The quality of our cutting boards starts with the quality of wood used. NO softwoods are used in our cutting and charcuterie boards. Even among the vast species of hardwoods, not all hardwoods qualify as high quality, food safe hardwoods. Only hardwoods with the tightest, closed cell, structure are used.
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Configuration of the wood used in our cutting boards
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Our cutting boards are made with the hardwood boards cut into strips, with each strip turned on edge, whereby the edge grain is pointing up. The edge grain configuration provides (2) distinct advantages.
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The edge of the board, versus the face of the board, has a tighter grain structure and is friendlier to the sharp edge of a cutting knife. In other words, it is better to cut across the edge grain, rather than the face grain of wood, in keeping a sharp edge on your knife.
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With each wood strip turned on edge, then glued together, the strength of the cutting board is stronger and less prone to warping, as compared to a cutting board made up of “face boards”.
Glue Up of the Wood Strips
Only the highest quality wood glue is used whereby our glue is “food safe” and “water resistant”. The wood strips are individually covered with glue, then set in clamps, under pressure for several hours, allowing time for the glue to be pressed into the wood cells of each adjoining strip, thereby curing into a highly bonded cutting board which will last a lifetime.
Size and Thickness Matters
The cutting board thickness is in relation to the width and length of our cutting boards. The larger the cutting board (width by length), the thicker the board is. Our cutting boards range from 1 full inch thick on the smallest board, up to 1 1/2 inches thick on the largest boards. Thicker boards mean more strength and minimal warping.
The Machining Process
After glue up and glue curing time, each board is run through a surface planer for establishing a consistent thickness and smooth finish. All edges are machined to a smooth, gentle “round over” edge. Each board is then sanded in starting with 150Grit up thru 220 grit sandpaper.
The Finishing Process, 3 steps
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After the sanding is complete, with 220 grit sandpaper, Each board goes through a “grain raising” process whereby the board is sprayed with water, allowed to dry, then re-sanded with 220 grit sandpaper. This process helps the cutting or charcuterie board to remain smooth, after being wiped off over and over again, in constant use.
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Each board is given a bath, totally submerged, in food grade mineral oil, whereby the mineral oil is given 24 hours to fully soak into the wood grain structure.
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After the mineral oil application, a “wood balm” blend (mineral oil and bees wax cooked together) is hand applied to all the surfaces (top, bottom and edges) and worked into the wood structure with an oscillating buffer.
