Can a Charcuterie Board Be Used as a Cutting Board?
Let’s Clear This Up...
Cutting on a charcuterie board? I wouldn’t do it.
Yeah, you can... but that doesn’t mean you should.
Most charcuterie boards are made to look good, not take abuse. If you start slicing and dicing on them, you’re probably going to wreck the surface, and kill the whole vibe the board was meant to bring to the table.
Here’s why it matters...
1. The Wood Species Makes a Big Difference
Some boards are made from softwoods like pine or fir. Looks nice. Smells nice. Cuts like butter... and NOT in a good way. These are never meant for knives. You’ll gouge the surface in no time, and those deep cuts can collect food, moisture, and bacteria.
If the board’s made from hardwoods like maple, or walnut, that’s a different story. Maple especially is a top-tier cutting wood... tight-grained, non-porous, and durable.
But even then, how the board is built matters too.
2. Face Grain vs. Edge Grain vs. End Grain
A lot of charcuterie boards are face grain... that flat, wide surface showing off all the beautiful grain patterns. That’s what makes them stand out. But face grain is the weakest for cutting. It’ll mark up fast and doesn’t recover well.
Edge grain is better for cutting on... made from strips glued on edge. It holds up better to knife work.
End grain is the best for cutting on. It’s like cutting into a field of bristles... the knife edge goes in and comes back out with less wear and tear. That’s what the most expensive cutting boards are made from.
Most charcuterie boards? They’re face grain.
3. What About Epoxy?
Epoxy looks amazing. It fills cracks, adds contrast, and can really make a board pop. And when it’s fully cured, yes, it’s food safe.
But that doesn’t make it cut-safe.
If you chop into epoxy, it can chip or flake. You don’t want that in your food.
Epoxy is perfect for serving boards or accent work around the edges... Just not for the part your knife hits!
Shop Our Selection of Handmade Charcuterie Boards...
4. Engravings Aren't Meant to Be Cut On
If your board has a personal engraving... a name, a handwritten recipe, a message from someone who means something to you... do not cut on that side. Ever.
Cutting over engravings wrecks the design! Keep that side for serving only.
If the engraving is small and tucked into a corner, fine, just don’t cut on it.
So Can You Use a Charcuterie Board as a Cutting Board?
You can do whatever you want… but should you? No.
That said, if you’re still feeling compelled to do it (and hey... I’m sure you’ve got your reasons), here’s what you need to know:
-
If it’s made from a softwood — no, never.
-
If it’s face grain, especially with live edge — also no.
-
If it’s had epoxy added to the area you’d be cutting — no again.
-
If it has a personal engraving on that side — definitely not.
Now… if you really want a board you can cut on and still bring out for guests...
Invest in a beautiful cutting board. One made of hardwood. Use one side for prep, and the other side for serving. It’ll last longer, look great, and do the job right..