Edge-grain·Oak & Beech
The Alderley Chopping Board
£165
In stock
Cutting boards, made by hand.
Cutting board or chopping board — they are the same thing, and which you call it mostly depends on where you grew up. Either way, this is the whole range: solid hardwood boards cut, planed and finished by hand by Ewald in a workshop outside Selby, North Yorkshire. Some are end-grain, built from the cut ends of the timber so the blade parts the fibres rather than slicing across them; others are edge-grain, lighter and slimmer. Every one is made to be re-oiled and repaired rather than replaced.
In this collection
Common questions
Is a cutting board the same as a chopping board?
Yes — the same object under two names. "Cutting board" is the more common term in America, "chopping board" in Britain, and both are used here. Nothing on this page differs from our chopping boards, because they are the same boards.
Which is better for knives, end-grain or edge-grain?
End-grain. The wood fibres stand upright against the blade, so the knife parts them instead of cutting across them — the edge stays sharp longer and the surface closes back over each cut. Edge-grain boards are lighter and slimmer, and show the run of the grain along the face. We make both.
How thick should a wooden cutting board be?
Thicker boards stay flat and take heavier work; thinner ones are easier to lift and store. Ours run from about 3 cm to 4 cm, and every product page lists its exact dimensions and weight so you can judge it against your worktop rather than guess.