If properly looked after, all Julian Form Wood Design products can last a lifetime. All my charcuterie boards are handmade from prime grade European Beech. The design has a natural organic focus but I do not use templates so each board is unique. The charcuterie boards have had at least 3 coats of a food safe oil, I use either “Osmo Top Oil"‘ or tung oil.

Beech has been used for cookware and utensils for millennia because it is hardwearing, imparts no flavour or odour and has a natural antibacterial effect.

To keep your board in peak conditions as the wood matures here are a few useful do’s and don’ts:

Do regularly re-oil your board using a food safe mineral oil, widely available in the UK. This will keep the wood moisturised and prevent splits & cracks. Do this every 2 months or after use and cleaning. Apply a generous amount of mineral oil using a soft lint free cloth, allow to stand for 10 minutes before removing the excess with a clean cloth. Alternatively, keep an eye on my website as I will very soon be offering my own “Board Butter”, a food safe mix of mineral oil and bee’s wax!

Do immediately remove water, vinegar, oil and other spillages with an absorbent cloth or paper to prevent marks.

Do avoid using very sharp utensils on the board, this may lead to cuts and scoring. I either cut up food into bite size piece before displaying on the board, use kitchen paper below cheeses or use wooden utensils (beech of course)!

Don’t submerge your board in water. The boards are not dishwasher safe. Submerging in water or applying harsh detergents will strip the oils from the wood leaving stains & drying out the wood leading to cracks & splits.

Don’t place hot objects on your board. Hot pans especially will mark the wood and yes cause cracks & splits. If you need a trivet for hot objects you can always commission one from Julian Form Wood Design?!