I found your channel just a couple of months ago. I am constantly amazed by your creativity and precision. The stunning hardwood you have access to in your part of the world is wonderful.
Fantastic looking boards. Was going to say that I’ve never thought of using the sapwood that way. Then the more I watched, I saw a lot more that I wouldn’t have thought of doing. Great creativity and craftsmanship. I agree with others that they are showpieces and should be only displayed.
Very creative in your use of the grain and sapwood to make such a beautiful pattern. I am always amazed at your creative designs. Where do you get your ideas? Also, it was nice to see more extensive views of your shop. It looks like a very nice place to work.
Yoohoo! Some extra content mid-week! The thumbnail looks great- can't wait to see the result. And what is the result? Two more "paintings" for the dining room wall. 💚🤩🥰.
Very creative work. The wood ALWAYS does the talking, but we 'artists; first need to give it a voice! If I might make a suggestion, have you tried using a darker glue, such as the TB brown glue for Walnut etc? It might make the glue lines stand out less, as the wood used in this project is VERY dark, and the whiteness of the glue is exposed in the glue lines. It can never be perfectly seamless, as there is so much grain pattern change anyway. Just a thought. 🙂
I love the theoretical frugality of segmented designs (more of an issue with turned wood than cutting boards) unfortunately I visually dislike the vast majority of actual segmented designs. However, the rosewood segmented tops on these boards were 👨🍳💋👌! In fact, I'd love to see a similar rosewood segmented pattern around a medium to deep bowl.
I would have a problem with this. I couldn’t bear to deface the design with a cut by a knife. I would more likely hang this on a wall as the piece of art it is.
You could make it a charcuterie board which would then keep it safe from knife marks. It would just display already cut meats and cheese on a buffet table.
It’s really nice … let’s just buy 100 thousand dollars worth of tools so we can build a hundred dollar cutting board. Now if he can make this with a few hand tools then he would be classed as a craftsman.
ive always wondered: why is end-grain used for cutting boards (and high-end workbenches)? is it more consistent throughout humidity changes? some other reason? hopefully someone in the comments here will know (:
Tools don’t cut into end grain as easily. Spares the boards longevity and the knives. Take an ordinary good saw and try to split a piece of wood and then compare the force required and number of strokes, with cutting the same wood piece equal distance. (Cut is across the fibers and split is along.) You’ll notice the big difference! When cutting or sawing or filing end grain the softer parts around each fiber gets removed. The fiber pins don’t. They bend back and forth along the motion of the tool which just slides on top of these tiny straws and can’t dig in! That’s why. Splitting a piece of wood requires saws with different tooth angles and shapes. Did this help you? Kind regards Anders Sweden
Speaking as a former cook in the Marine corps and professional cook, a painter for over a decade after that, and having studied microbiology as a prerequisite for a nursing degree. I cannot understand why anyone would want to use a cutting board with an end grain surface. From a microbiological standpoint, cracks, crevices, porosity, and absorption are the most common breeding grounds for bacteria. As someone who spent more than a decade as a professional painter, I can also tell you that the most absorbant part of the wood is the end grain. I mean 10 times more porous and absorbant part of the wood. From end grain to end grain is how the water and nutrients flow through the tree. Try painting or sealing end resin wood, and it becomes obvious that it will take coat after coat to seal the grain, as the paint, stain or laquer just soaks into the wood faster than one can apply it. Since many dangerous bacteria and fungus grow faster away from light and oxygen than on the surface, cleaning deep enough to prevent growth is extremely more difficult. This is a recipe for food born illness. Very pretty, but Ino way I would ever cut food on one, without baking or steaming the board for no less than 15 minutes before re-use. Of course, that would also ensure that the beauty of that piece of wood would be short lived. Great art, not so great for a food preparation surface.
04:31 What is the model of the KRISBOW planer, my father saw one of your videos and told me that he would like to buy it? What a great video, thank you very much for sharing!!
