I've learned so much from watching your videos. I appreciate your craft and how you share your process and perspective. Not only do you have great woodworking skills, you're an artist. All of your boards are beautiful. Thank you for taking the time to film these and share your work.
I really appreciate it!! It was a fun challenge trying to turn a sunset into a cutting board, most of my boards are inspired by nature. Thanks for watching!
I really appreciate it!! I basically locked myself in my shop for the past year working out ideas and getting the technique down. I am at the point where I want to share all the things Ive been working on. Thanks for the support, more videos are on the way!!
Dude where have you been. Did you move or is this as far as you have gone. Please give us an update and let us know how you have been. What’s new in your life. Thanks for the great videos. Very rewarding to watch.
Beautiful board and beautiful views! I'm not too far from you up in the mountains of VA. My dream is to find a view like yours in my back yard as well. Keep up the great work on the boards and videos!
I have made many end grain boards in the past few years but have never imagined or have seen a design like this. Very impressive and pleasing. I do not put a trough around the cutting surface because I caution folks not to cut meat on the board. After flattening an antique butcher's block on legs, I know how the juices can turn rancid to the point of being nauseating. How do you treat the board to keep it from absorbing the meat juices? Thanks for making the video.
A juice groove can be helpful, I think as long as you use a tight grain hardwood, and keep the board oiled/waxed you should be ok. Also its not just for meats, watermelons and various other fruits can also produce a lot of fluid. Some of my boards are reversible for this reason, one side for veggies one side for meats.
I really appreciate the different cutting boards you have been making, and what each one means. My questions are on the juice grooves and hand holes. Do yoy make several passes to get to a depth, or hog it all at once. Thanks.
I know that I have not seen every cutting board that you have made but I have never been disappointed in the ones I have seen. Are most of your cutting boards around 2 inches? Thanks
Thanks so much! Yes I normally build a slightly thicker board at 2 inches. I also like to make "prep" boards a little thinner at 1 inch, everyone really needs at least two boards in the kitchen 👍
Thanks! Easily my favorite trio of hardwoods, walnut, cherry and hard maple.I've had some requests on build plans and I may try to figure a way to accomplish that, we'll see!
I know its a little backwards, two reasons 1) I like to make sure there is no wobble or issues before I put the oil on. 2) Once the board comes out of the oil its best to keep airflow underneath, with feet already attached its quick and easy, this is just my protocol.
After going through a few different rubber feet I found a set I really like on Amazon and they come with stainless screws. I have a link in the description in a few different videos.
I mostly use 80 grit and the occasional 100, with endgrain the higher grits help but will tend to burn. I've also started buying the sandpaper in a roll and cutting it myself, saves a lot of money.
I subscribed. Beautiful Work, Wonderful Music. ASMR. At 64 I am looking forward to making Cutting Boards of this Quality. I am in Maryland where some properties sell for millions on the coast. I think they are worth $500 as a closing gift for a Realtor. Your thoughts please.
Thanks for the sub! This was the first video I made and I kinda wish I could re-edit it but hey, gotta start somewhere. These do make great closing gifts. My personal experience with realtors is they don't want to spend that much on a closing gift, (although mine haven't been million dollar properties either) and usually they want thier logo engraved somewhere. I think once someone sees how much of a difference a board like this can make in a kitchen, they catch on fairly quickly!
