Milled and finished in Portland, Oregon
Oak Serving Board
Single-slab white oak, end-grain sealed, cut and finished two miles from our warehouse.
$96
About it
Why the Oak Serving Board is made the way it is.
This is one piece of white oak, not a glued-up panel of strips. Single-slab boards are less common because they waste more of the tree and they move more with humidity, but they do not have glue lines to open up, and a glue line is where every laminated board eventually fails.
It is quartersawn, which is what buys back most of the movement a single slab would otherwise have — the growth rings run edge to edge rather than face to face, so the board cups far less across a Portland winter. The end grain is sealed with two extra coats, because the ends are where a board takes on water and where the splits start.
It is a serving board and not a chopping board. The finish is a hardwax oil that will scar under a knife, and white oak at this thickness is hard on edges anyway. Use it for bread, cheese and roasts you are carving elsewhere; keep a plastic board for onions.
Specifications
The details worth checking before you buy.
| Dimensions | 20 × 11 × 1.25 in |
|---|---|
| Weight | 4 lb 2 oz |
| Material | Solid quartersawn American white oak, single slab |
| Finish | Hardwax oil, food-safe, four coats plus two on the end grain |
| Detail | Routed juice groove on one face, flat on the reverse |
| Origin | Milled and finished in Portland, Oregon |
| Guarantee | Lifetime against splitting; we refinish yours for the cost of shipping |
Care
How to not ruin it.
- Hand wash warm, dry immediately and stand it on edge. Never in the dishwasher — the heat cycle splits single-slab boards.
- Re-oil when water stops beading, roughly every two months in year one and twice a year after that.
- If it does cup, leave it cupped side down on a flat counter overnight and it will usually come back.