The Epicurean boards are some sort of composite, man-made material. They aren’t heavy. They’re quite thin, as well. My board that is medium-sized, about the size of a Manila folder, might weigh 200 grams. I’ll weigh it when I get home.
I mostly use wooden boards for bread, or for serving, these days.
I’ve never spent much for cutting boards, but I’ve gotten several.
One is wooden (beech), 11" circular–for sandwiches (less than $20)
Second is wood (acacia), 13" X12" X 1 1/2" for vegetables (about $25)
Third is poly, about 16" x20" X1" for meats and bigger jobs (about $25)
I often use the wood cutting boards on top of the poly board.
Yes, there’s a market for “artisanal” wooden boards, and they can command high prices. There are parallels with custom cutlery, except with boards, it’s mostly what you see is what you get.
It’s the seeing part that can be difficult. You would need exposure, and that usually means a hands-on setting. There are many board makers who set up booths at farmers’ markets, craft fairs, etc. Wine shops sometimes sell a lot of fancier boards. Others sell on consignment with kitchen and boutique wood furniture stores. Whatever the path, location is hugely important.
What you might try is doing cheese, sausage and general smaller boards that have a lot of figure or “curl” in the wood. They’re usually fast to make–no joinery required. And you can price them low enough to qualify for an impulse buy or momento.
I encourage you to find designs which are somewhat unique or thematic. The boards cut in the shapes of states are totally stupid, but they sell well.
I also suggest you look at the offerings of places like NOLA Boards in New Orleans.
There are knife enthusiasts that prefer to use the often very expensive end grain cutting boards, because these boards are gentler on the edge of the kitchen knife.
My 3 wooden cutting boards are Skagerak teakwood boards, so not end grain boards.
Teakwood supposedly should be quite tough on the edge of a knife, but frankly after using my boards for 3-4 years I can’t say they seem to be dulling the edges of my knives to a degree where it concerns me at all.
But I’m just a home cook, and I don’t hack my knives into the cutting boards. I usually do the rock-chop cutting motion and my knives edges seem to hold on to their sharpness just fine.
I always do hone my knives before using them, so that could have something to do with it.
My main cutting board is a 4ft by 6ft maple island countertop with an undermount prep sink, but I use diswasher-able plastic ones for proteins. I have not noticed any difference in the edge of my knives between the two.
I do hone regularly, but not every time I use them.
I do not recall the cost, but I love my Boos NOT end grain boards. They do not give that “clack” feedback that other boards do. I have tried poly for the germaphobe approach and concluded I’d rather use a drops of bleach. I am not a fan of Epicurean, bamboo, or poly. I am ok with my olive cheese board, but why waste it as a cutting board? (I just enjoyed Brie off of it.)
Selling anything here is not practical now. Our economy is bankrupt, literally. No fuel, no medicine, no food, prices have tripled. All within last month.
Food prices have tripled, and people have no money to buy anything for high prices. That’s why I’m looking around to sell something abroad
Thank you so much for the input. What you are saying is exactly what I was thinking of. US market will be tough, and high shipping costs means the prices cannot compete successfully.
However, I think if I keep only about 5 USD from a piece, I will still be able to sell a few. But as you say it’s a matter of reputation, being known by people, recommendations, internet presence etc. I was thinking of trying to sell a few on Amazon but that will cause a lot bigger cuts as commission. I will see if I can sell with a profit of 5 USD a piece. So if the cost of an item is around 40 USD, and shipping is 150, I can sell it for 195. If the weight is less I might be able to sell it around 120.
However I must study further if there’s any room to compete. That’s the main sticking point.
Maybe you can tie in your cutting boards, serving boards, and related products as part of a worldwide call for aid. These products could be gifts to show appreciation to those who gave a donation. You get paid by those who run the program.
See if you can associate your efforts with such a program.
If you go ahead with your plan of making cutting boards from hardwoods, I recommend that you ensure that all the wood you use is grown and harvested sustainably. You should also let customers know about the sustainability of your materials.