Frequently Asked Questions
Frequently Asked Questions
1. Are plastic cutting boards really putting micro plastics in my family's food?
Yes. A 2023 peer reviewed study found everyday use of a plastic cutting board exposes your family to tens of millions of micro plastic particles every year found embedded directly in vegetables after routine chopping. A 2025 review linked plastic cutting board exposure to endocrine disruption, reduced fertility, and cardiovascular disease.
Hardwood has no plastic. Nothing that sheds into your food. It's the simplest swap you can make.
2. Are your boards non toxic and food safe?
Yes. Completely.
Every board is finished with Odie's Oil hard wax no synthetic coatings, no chemical sealers, no plastic layers. Food safe from the first cut and stays that way through years of daily use.
Hardwood is naturally antimicrobial. With regular conditioning the surface stays sealed, clean, and safe for your family's food.
3. How do I know my board is worth the investment?
Because if it isn't, you don't pay for it.
Every Timber Traditions board is covered by the Built By Hand Promise. Any craftsmanship defect within the first year I replace it or refund it completely. No questions. No hassle.
Beyond the guarantee this board will outlast every plastic board you've ever owned combined. One purchase. One decision. Done.
— Anthony, Timber Traditions
4. Why choose a hardwood board over a cheaper one?
Cheap boards are designed to be replaced. Ours aren't.
Plastic boards shed micro plastics into your food with every cut. Cheap wood boards warp and split within a year. Bamboo destroys knife edges fast.
Solid hardwood is naturally antimicrobial, knife friendly, and built to last decades. Finished with Odie's Oil hard wax nothing that doesn't belong near your family's food.
The price difference is real. So is the difference in what you're putting your family's food on.
5. How are your boards better than bamboo?
Bamboo is technically a grass not a wood and it performs like one.
Bamboo is harder than most domestic hardwoods which means it dulls knife edges faster than almost any other cutting surface. Most bamboo boards are mass produced with formaldehyde based adhesives.
Timber Traditions boards are solid hardwood no composite construction, no synthetic glues, no coatings that leach into food. If you've been using bamboo the difference will be immediate.
6. Do you guarantee your boards?
Yes. The Built By Hand Promise covers every board against craftsmanship defects for one year. If something isn't right I'll replace it or refund it completely. No questions. No hassle.
If something isn't right contact us directly. We'll make it right.
7. How do I pick the right board?
Start with how you cook.
Edge grain boards solid walnut or maple. The working board for daily prep. Stable, knife friendly, built for years of heavy use.
End grain boards the most demanding construction. Self healing surface. Best for serious home cooks who do heavy daily chopping.
Charcuterie boards face grain serving boards in a range of shapes and sizes. Built for serving and shared plates.
Not sure? Contact us and we'll point you in the right direction.
8. How do I care for my board?
Hand wash only with mild soap and warm water. Never the dishwasher. Towel dry immediately. Oil monthly with Timber Traditions All Natural Wood Conditioner apply a light coat, absorb, wipe away the excess.
Five minutes a month. That's it.
9. Will my board show knife marks?
Yes and that's exactly what's supposed to happen.
Every mark on the surface is a mark that didn't go into your knife edge. End grain boards handle this best the fibers close back around the cut over time. Edge grain boards show marks too but stay on the surface rather than cutting deep.
A well conditioned board handles years of daily prep without breaking down.
10. What's a juice groove and do I need one?
A juice groove is a carved channel around the perimeter that captures liquids meat juices, fruit runoff, sauces before they reach your counter.
You need one if you regularly cut proteins or anything that releases liquid. You don't need one if your board is primarily for dry prep or serving.
Practical upgrade. Not decorative.