Most commonly asked questions are –
Is it all the same timber?
Yes it is all Camphor Laurel, sourced from our local area in the Northern Rivers. It grows like a pest/weed and so is removed from properties to allow our native trees to grow. The difference in the grain is due to where the tree grows, how much rain it gets and how much sunshine.
Do knives mark the board?
Yes you will get knife marks but you often only tend to notice the first one and then it just becomes part of the board. The timber itself is a medium density timber so it does wear quite well.
Care of the board?
All information is on the tag attached to the board. As we suggest is wash and or towel dry. Re-oil approximately every three months. Best oil is a light vegetable oil, olive oil is too heavy and doesn’t soak in properly so may go tacky after time.
Will the board crack or warp?
We kiln dry the timber so that it is stable which should result in no warping.
Can a board be made to a clients requirements?
Yes, give us the measurements and we will let you know cost and make it as a special order. It is usually priced to similar sizes in our range.
Oblique and Straight Grain – whats the difference?
Oblique is when the log is stood on its end and milled in circles. This results in a round shaped board. It is also known as the “end grain”. Straight grain is when the log is laid down on its side and is cut lengthways. The boards are all then hand shaped which gives them their unique shapes.
Is that resin in the board OR whats the clear stuff on the board?
It is resin, not all boards will have it but very common in the oblique boards. It is where there is a fault and it is “dug out” and the resin is applied to fill the fault. It is tough and wears well. It does not fall out as it is stuck to the fresh timber. The reason we do this is so that as a food preparation board you have a clean, clear and flat surface.