With the rise in popularity and demand for charcuterie or serving boards in recent years, this is a question we’re sometimes asked. My answer? Well when I make them, yes.
Charcuterie (pronounced shaar · koo · tr · ee) is a French word which loosely translates to delicatessen (usually involving meats of some kind). The term “charcuterie board” is simply a fancy way to say serving board. This piece of kitchen equipment is often utilized for a variety of foods, snacks, hors d’oeuvres, appetizers and the likes. They’re a great way to serve things while entertaining guest or at parties.
What’s really fun about charcuterie serving boards is the nearly endless number of ways they can be designed. Long or short in size, simple or fancy and funky handles, wood types (dark, light) or a contrasting combination, shapes and templates. This list goes on. Let’s not forget about adding in the use of epoxy as well. Epoxy ‘river’ charcuterie serving boards have become really popular as well. With all these options there are thousands of unique designs that one can dream up.
But how can all of that possibly safe to put food on and serve it? Doesn’t wood contain formaldehyde? Epoxy sounds as if it’s terrible to be around food, no? Without proper finishing and sealing you’re correct.
In my experience there are probably a dozen ways to correctly prepare, finish and seal a charcuterie serving board for food use. The method I use depends on the type of board.
JUST WOOD – on a ‘just wood’ board I’ll do final sanding up to around 150-180 grit sandpaper with a “water pop” in-between. Water popping or grain popping is simply raising the grain between each sand paper grit to gain a very very smooth surface. Read more about water popping HERE. Once sanding is complete I’ll give the board a quick de-dusting with compressed air. Then I apply two coats of 100% food safe plant based Pure Tung Oil which is also zero VOC. This is a natural oil that soaks into the wood, seals and protects it and does so without any harsh chemicals or additives. It creates a beautiful satin finish and can easily be reapplied for future board maintenance.
EPOXY BOARDS – For a charcuterie serving board that contains an epoxy design the process is a little different. First and foremost I use an epoxy that is 100% food safe, zero VOC and BPA free. Once the epoxy has been poured and is fully cured, the piece is shaped and finished. I use the same water pop & de-dusting procedure mentioned above. For the finish seal I have a two stage process. The first coat is with Rubio Monocoat. This is a plant based, zero VOC and food safe finish. Once that’s had time to initially cure for about 36 hours I apply a light coat of Pure Tung Oil. This adds additional protection and bumps up the sheen a bit to a nice satin finish.
Now my process outlined above isn’t the end all be all. There are thousands of quality woodworkers out there that have their own process that works for them and their clients. I’ve found what works for me and my clients. This process allows me to feel that I’ve put the best sealant available on my creations so they last for years to come.
BONUS TIPS:
- Traditionally charcuterie boards were used for cured meats and such. If you’re plant based there’s no need to shy away from owning or using one of these serving boards as you can populate it with anything you’d like (olives, pickles, crackers, spreads, dips etc.)
- Don’t buy mass produced boards. While they may be less expensive it’s hard to know what really went into making the board and especially finishing the board. High quality finishes are worth it due to their food safety factory, strength and durability.
- Don’t wash your charcuterie board in a dishwasher OR fully submersed in water. A hand wash with mild soapy water followed by a light rinse is all you need.