The oval serving board medium is the size most people reach for. A ribeye fits on it easily, or a portion of pulled pork, or half a loaf with cheese and sausage alongside. The board is made of solid acacia wood: a hard, dense wood with a warm grain that runs slightly differently on every board.
What you do with an oval serving board medium
Slicing and serving on the same piece of wood saves washing up and looks better on the table than a plate. The oval shape follows the shape of a piece of meat, so you keep room at the ends for a small bowl of sauce or a handful of herbs.
- Enough surface for one decent piece of meat with sides
- Hard wood that withstands a sharp knife without marking too quickly
- Oval with no sharp corners, comfortable to lift and pass around
- Also suitable as a sharing board or bread board
- Size that simply fits in the cupboard afterwards
How to use it
Let meat from the barbecue rest for five to ten minutes before carving, so the juices stay in the meat. Cut with long strokes and a truly sharp knife: that's better for the meat and puts less strain on the wood. Place wet or acidic dishes in a small bowl on the board.
Maintenance
Hand wash with warm water and a brush, rinse briefly and dry standing upright. Rubbing in a thin layer of vegetable oil two to three times a year keeps the grain sealed and the colour deep.
Find more sizes and shapes at serving boards and cutting boards. Want a thicker board purely for prep work? Check out the cutting boards, and for matching cutting tools see knives and cutting boards.
