A Cut Above: Choosing and Caring for the Right Cutting Board

When I think about what makes one of my Cincinnati private chef dinner parties truly special, it’s not just the recipes or even the locally-sourced food—it’s the people and the tools that support every step of the process. For me, one of those tools has been a custom cutting board from Cincinnati Wood Collaborative.

I first met David Bach, the craftsman behind the company, nearly a decade ago when I was just starting out in the business. He was making magnetic knife boards at the time, and I was instantly impressed by the quality and creativity of his work. When I launched The At Home Chef, I reached out to him for a cutting board, and I’ve been using it ever since. Eight-plus years later, it’s still one of my most reliable and beautiful kitchen essentials.

What do I love most about it? It’s sturdy, long-lasting, and handcrafted right here in Cincinnati. Supporting local isn’t just about produce and purveyors—it’s about surrounding myself with thoughtfully made tools that carry a sense of place and pride.

When choosing a cutting board, look for end-grain or edge-grain designs, which are durable, gentle on knives, and built to last. Hardwoods like maple, walnut, and cherry are excellent choices because they resist deep cuts and bacteria better than softwoods. Size also matters—pick a board large enough to handle meal prep but still easy to store.

Caring for your board is just as important as choosing the right one. Wash it with warm, soapy water and dry it immediately, never soaking it. Oil it regularly with food-grade mineral oil or board cream to prevent cracking. And when it needs a refresh, sanitize with a lemon-and-salt scrub for a natural deep clean.

With the right tools and a little care, your board—and your meals—will always be a cut above.