Live Edge Charcuterie Board

Three boards are joined together, following the natural contours of the limb they were cut from. One side retains the bark—known as a live edge—while the gentle curve is somewhat reminiscent of a samurai sword. What sets a charcuterie board apart from a cutting board is largely the choice of wood. Sycamore is softer, meaning it will show knife marks more readily. For that reason, it’s better suited to displaying food than preparing it.

Details

• Large, rectangular, with plenty of room for a smorgasbord of hors d’oeuvres.
• Finished with all natural food-grade tung oil
• Occasionally wash with mild dish soap. Light scrub, quick rinse. Dry right after.

About the Wood

From a distance, the tall, white Sycamore can disappear against a winter sky, or, against a stormy sky, the trunks seem to glow when the sun peeks out. The wood itself has a flecked, lace-like appearance, with a center of rich sienna fading to a warm, sand-colored edge.

This was the tree that first got me started in woodworking—its appearance was mesmerizing.