In the Kitchen
From Our Shop to Your Table
A Pineywoods Inlay board isn’t finished when it leaves our shop. It’s finished when it lands in your kitchen. Here are a few of our boards at home with the people who use them: Sunday briskets, holiday spreads, weeknight veggies, and everything in between. Thank you to every customer who sent us a photo. If your board has found its place at your table, we’d love to see it too.
On the table
Salami, cheese, and jerky on the Eagle.
On the counter
Sausage and a steak on a shop board. The inlay stays flush under the knife.
Before the pan
Hamburger patties on the same board, before the pan. A logo board is still a cutting board.
Sunday bird
Roast chicken on the Eagle. The inlay is under the bird, flush, so the board still works as a board.
Weeknight plate
Ribeyes and sausage on a marble counter. Juice groove doing what it was cut for.
Carved on the inlay
A ribeye roast sliced on the eagle. The groove catches the juices. That’s the point of a butcher block.
Heavy work
A ribeye roast and a cleaver. These are 1½ in acacia boards, not display plaques.
Wiped down
Same Eagle after the meal. Hand-wash, oil when it’s thirsty, use it again.