Description
This food-safe charcuterie board / cheeseboard is a combination of wood cut from my property and Designer Epoxy Resin. It is designed for serving, not for cutting, so be aware — cutting will leave an impression and possibly ruin the piece!
Once machined, sanded, and prepped, I seal the board with a thin coat of Tung Oil. Once cured, I use a topcoat of “board butter” consisting of a mix of food-grade mineral oil, local beeswax, and a small amount of Carnauba wax (also food-grade) that I make myself. It is available for purchase and can be applied as often as needed to maintain the buttery-smooth feel and appearance.
This finish is super easy to reapply and is recommended as soon as the board begins looking dull. Simply dab/scrape some of the mixture onto a paper towel or clean cloth, apply it thoroughly onto all surfaces of the board, let it sit for 15 or 20 minutes, and buff off the excess. There is no harm in over-applying it, so feel free to do so after every wash! Cleaning can be done with mild soap and warm water, and the board can be submerged, but don’t leave it under water for any length of time.
