Resin Cheese Board With Knives In Illinois
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FAQ
Cheese or charcuterie boards can be made from a variety of materials. It's best to use a board that's non-porous so that they don't absorb the flavors and oils of the food you put on it. I prefer boards made from marble or treated hard wood, like teak or maple.
Woods such as teak, hard maple, American Cherry, Olive, and acacia are ideal. Other materials that make the best charcuterie boards include kitchen slate, marble & bamboo.
Some of the most popular types of wood used include maple, walnut, cherry, oak, and birch. Each wood has its own unique characteristics and can add a different aesthetic to your board. Maple, for example, is known for its light color and smooth finish, while walnut has a rich, dark color and a more rustic look.
Cut wedges of brie into slices and soft round cheeses into wedges (it's totally fine to leave portions of cheese whole). Place small bowls of tapenade, olives, honey, or jam on the board. Add color by filling large blank areas with sliced fruit, then place your crackers and nuts across the board in clusters.
So when picking out a wood, a non-porous species is generally best to keep your wood from imparting any unwanted flavors. Some hardwoods that fall into this category include olive wood, birch, American cherry, hard maple and teak.
Epoxy resin allows you to make your charcuterie board truly one-of-a-kind. With multiple colors to choose from, combined with your own creativity, the possibilities are endless.
Beeswax and mineral oil is fine. No matter what you use (I've put many charcuterie / cheese boards through their paces) the finish will wear off and you will just have to live with a fuzzy board, or offer to resand/oil it for her every year(ish).
Epoxy and resin make a hard and slippery surface that will ruin your knives and is unsafe because your knife can easily slip and twist as you cut.
Using epoxy is just plain wrong for a cutting board. Mainly, the hardness of the epoxy will destroy a knife edge, might as well cut on a brick. If the end user is using ``beater'' knives, like Cutco, he might be okay for a while but the epoxy will destroy an edge.
By letting it fully cure. Epoxy resin becomes food safe only after it has finished hardening and presents a clean, smooth, and sturdy surface. Don't use epoxy resin to make dishes you intend to eat off of. It's fine to make them if they're merely decorative, though.
