Main Design choices
This board is the results of a very careful design.
This board is designed to provide maximum functionnality.
Here is a schema of board design choices and the advantages that they provides.
vs traditional cutting board
Traditionnal cutting boards all have limitations. The board we propose overcome these limitations, at the cost of incrased required building work.
Details and notes
100% solid wood
Wood action on bactery
Several scientific studies, such as this one found that for cutting boards, wooden is better than plastic or marble regarding bacteria.
The reason is that while marble and plastic cutting boards contains micro-grooves that are extremely difficult to clean. In the opposite,
wood cutting boards absorb and kill bacteria.
At egual weight, wood is more rigid than steel!
End grain wood
End grain is Hard !
End grain is typically 50% more resistant to impact than along the grain wood (Brinell test).
End grain is more stable
the radial deformation is about half the amount of the tangential deformation. Futhermore the change in length is negligible, therefore not compromising the board flatness.
Selected wood species
Resistance to water
All selected wood species are famous for resisting to water and age extremely well.
Wood is mainly local (robinia, castanea), teck is from managed forest
Robinia, the main species, is not easy to find and very hard to work with.
Robinia is about 30% stiffer and about 35% harder than oak!
The rectangel shapes facilitates storage in drawer, with the cutting board being on the edge
The integrated handle design is very efficient
Having two sides is essential. One without grooves maximize surface, the other is esthetic and practical.
Like reinforced concrete, the board is much stiffer and more cohesive. The tongues add a lot of work and complexify building a lot.
The frame is made of castanea (chestnut), which absorb well shocks, increasing the resiliency of board in case of drop Castanea has been extensively used for barrel building.
The Titebond 3 glue is perfect for cutting board, but very expensive (5 to 10 x more expensive that classical glue). To our knowledge, there is no “natural” glue that resists water and is edible.