Small enough to leave out on the counter, which means it actually gets used for the ten-second jobs — a lemon, a clove of garlic, cheese for one — that never justify hauling out a full-size board.
Olive wood is dense and closed-grained, so a knife doesn't tear fibres out of it the way it does with softer woods. That's why it doesn't shed into your food, and why it outlasts the boards you've replaced. The handle turns it into a serving board the moment you stop cutting.
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11" x 5.5" x 0.8", 1 lb
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Hand-carved Mediterranean olive wood, polished with olive oil
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Doubles as a serving board for cheese, fruit, or charcuterie
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Sustainably sourced from trees past fruiting age
Care: Hand wash and dry thoroughly. Do not soak. Oil periodically with food-safe mineral oil.