large cutting board
Large Cutting Boards
Sometimes a small board just won’t cut it. Literally. Break down a whole chicken, prep a mountain of vegetables for service, fan out a charcuterie spread, and a little board has you working in cramped batches with food spilling off the edge.
Go big and the problem disappears. Room to spread out. Room to keep raw away from prepped. Room to actually work instead of shuffling piles around. In a busy kitchen that space is the entire point.
Maple, cherry, walnut, all Canadian. And at this size the wood matters more, not less, because a big board has a lot more surface that needs to stay flat.
Maple’s the go-to for large prep. Hard, pale, tight-grained, and it holds its shape across a wide span where softer wood starts to cup. Daily use in a working kitchen? This is the safe call.
Cherry leans toward the boards that double as serving pieces. Big enough for a full grazing spread, warm enough to look good carrying it out. Walnut’s both showpiece and workhorse, dense and dark and heavy, and it looks dramatic at scale.
The Catch With Going Big
Bigger board, harder to keep dead flat. More surface is just more room for a cheap one to warp, cup, or split as it dries and gets wet and dries again. Density is the fix. Slow-grown northern trees, tight rings, wood that holds its shape where a soft import would twist itself into a taco. A large board only earns its keep if it stays true, and dense hardwood is how it stays true.
Where Size Pays Off
Where does the size pay off? A restaurant prep station running all of service. A butcher breaking down primals. A caterer plating dozens of covers. The family kitchen that hosts every holiday. High volume, big board, every time.
Order Basics
Wholesale only. 24-board minimum per SKU. For restaurants, caterers, butchers, and retailers, not a single board for the home counter. Mix species and sizes across the order to fit your stations.
Need large boards spec’d for your kitchen? Request a wholesale quote with your species, sizes, and quantities, and pricing comes back fast.
