Local cutting board builders?

There's a guy who displays at our local festivals. His work is nuts, but it'll be April before I see him again.
 
Look no further than The Board Smith... Not sure he's "local" to you, but Great product, USA made, and the kitchen knife geeks rave about him. I've had mine for 4 years no problem.

Walnut-16-x-22.jpg
 
The Board Smith makes a quality board for sure. Speaking from my experence, be sure you are real clear as to what you want him to make you. My board was nice but not exactly what I "thought" I had ordered.

Merry Christmas!

Chris D.:D
 
I know almost nothing in the kitchen but I thought wooden cutting boards were a big no no due to bacteria.
 
Imrahil said:
I know almost nothing in the kitchen but I thought wooden cutting boards were a big no no due to bacteria.
Click to expand...

Depends... I view plastic, glass, bamboo, edge grain or any boards with a lot of glue as a no-no for fine knife edges. End grain is generally the most friendly to knife edges.

I don't use mine for raw meat prep, but some people do which I think is a bad idea. I think if you keep well oiled and clean every once in a while with a vinegar solution and running water you should be fine. There is plenty out there regarding wood boards food safety.

Sure the big wood boards are harder to clean, but chopping veggies on a well oiled end grain board with a Japanese laser knife and you will truly know "effortless"
 
Japanese laser knife?
How could you?
You should be knocked down to zinc membership status!
I only use a big sneaky and great white buffalo in the kitchen!
(The boardsmith is an hour away and looks like a winner, thank you Mr. Baron!)
Check out his FB page, his work is breathtaking!

I have a $40 end grain bamboo board from a local chinese importer.
After 3 years, the glue is letting go, the board is dismanting itself, it's a disgrace.

There are some great suggestions here, thank you.
I'm not concerned about wooden tools, the bacteria adds flavor!
 
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I made a large cutting board from 1" strips of walnut and oak that's seen 35 years of hard family use. It still looks new, with an occasional light sanding and frequent coatings of mineral oil. I'd personally stay away from anything that's manufactured, and be cautious of going with a maker that has a history of their boards falling apart.
 
My business partner makes incredible wood cutting boards. We will have them available at the beginning of 2015.

As for food safety with raw meats they have actually proven that to be a myth. The kicker is washing it well when you are done and then making sure it has dried completely before using it again. Wood is actually is just as good or better for raw meats than plastic. It is definitely better for your knives. Here is a link. It is the first busted myth.

http://lifehacker.com/5847591/10-stubborn-food-myths-that-just-wont-die
 
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