For many years we have been asked to produce a beautiful, practical knife block to complement our range of timber boards. We are so proud to have produced 3 different variations of these knife blocks which are truly a work of art.

Our aim for the blocks was to be unique, take up minimum bench space, be kind to knife blades, have a wow factor, but also be a timeless design, and most importantly to showcase beautiful Tasmanian timbers. I think you will agree we have achieved all of this.

They measure 190mm long, 280mm high and 95mm wide and will accept a 26cm long blade.The Grain Block is a cobination of Tasmanian Oak Base with Blackwood Top.

Tasmanian Oak and Blackwood Big Chop is proudly Tasmanian. We source premium timber from responsibly harvested Australian species. Our skilled artisans use these woods to handcraft superb chopping boards that harness the natural beauty of the woods Ð no two boards are the identical.

All Big Chop wood products are made in Australia

Knives Not Included

Like all quality products they need to be maintained in order to get the maximum out of them. Things you should do :

Seasoning and caring for your new Big Chop Board.
The first thing to do with your new Big Chop timber board home is to season it. Do not even use it to cut or chop anything until you season it for the very first time. This is much like seasoning a cast iron pan, but you are applying it to a wooden cutting board. After years of testing various food grade oils that disappointed, we developed our own: Big Chop Timber Board Nurturing Cream. This cream is a recipe of a blend of oils and waxes including lemon oil that conditions the board and leaves a lovely citrus perfume. Wooden cutting boards have their own natural oils and for the most part they are antibacterial. To season a timber board is to add another layer of protection to it. Big Chop Timber Board Nurturing Cream will help to seal the pores of the wood and keep out particles and bacteria as well as help prevent warping. Now apply a coat of the cream, to the board liberally for the first coat massaging in with paper towel. I usually do 3 to 4 coats of seasoning the first time, letting each layer of cream I apply to dry for at least six hours, so overall this can take a day or two, but believe me in the long run you will be glad that you did this. So take your time and apply those coats even if it takes a day or longer.

Maintaining and caring for your Big Chop Board
To clean the big chop: brush of any loose bits. Wipe the surface with a warm soapy dish cloth then wipe off excess moisture. Never put timber boards in a dishwasher or immerse in water. Timber boards are porous and they will absorb water and can split when they dry. If a board is submerged in water by mistake, dry off with a towel as soon as possible. Store boards flat to help prevent warping.

Important
Once a fortnight or when your board looks a little dry apply sparingly Big Chop Timber Nurturing Cream onto the surface with paper towel, massage in, until absorbed and allow to dry. Once every few months sprinkle your board with coarse salt or baking soda. Using a lemon half with the cut side down, scrub the surface, rubbing all the salt or baking soda into the board. Let sit for 5-10 minutes, and then scrape the excess off, give the board a good clean with a wet cloth, leave to completely dry. When the board is totally dry re apply Big Chop Nurturing Cream.

If you wish to get more information or to purchase the cream then click this link tosee the itemhttps://www.kingofknives.com.au/products/the-big-chop50