This beautiful 12×14 cherry wood cutting board will fit great in your kitchen and performs well! All of our stunning wood cutting boards are 2” thick which we’ve found to be the perfect thickness for strength and ease of use. Our boards are compact, lightweight, and still able to stand the test of time despite it. Whether you’re a professional chef or a home cook, our cherry cutting boards are sure to be a perfect pick.
Cherry is a very warm wood that will darken a bit as it gets more seasoned. Most cherry wood cutting boards will begin as a salmon color and, with time, mature into a stunning deep red color similar to mahogany. This maturing process not only affects the natural lustre and color of your cutting board but also impacts its durability and results in self-healing processes ideal for cutting board and butcher block production.
According to Bon Appetit, “Wooden boards also “heal” themselves—i.e., close up after use—which prevents germ-harboring grooves from forming and keeps them in good shape for longer (plastic, on the other hand, can get seriously, irreparably scuffed).” This means it is best to stick with wooden boards to prevent foodborne illnesses and increase the longevity of your cutting board investment.
To top it off, cherry is a sustainable material and is very cost-effective as well meaning that the lifespan compared to the cost of the wooden cutting board or butcher block makes it an incredibly cost-effective choice for both commercial kitchen use and home use alike.
Cherry wood has a Janka hardness rating between 950 lbf (4,200 N) and 995 lbf (4,430 N) making it perfect for kitchen use and its lack of absorbency helps to ensure that your board won’t crack, bend, or warp in time. As long as you steer clear from dishwasher or soaking cleaning methods and opt for natural wood cleaning solutions, you can expect a long and fruitful lifespan for your wood cutting board.
All dimensions are approximate sizes. It is best to work with the natural characteristics of the wood first and the dimensions second.