It starts with a beautiful piece of wood.
Good food. Beautiful wood. Better company.
Made for gathering.
Exotic wood cutting boards & charcuterie boards.
Handcrafted to feel right at home.
For everyday meals. For tables full of family and friends. For years of memories.
The board collection
Natural character. A personal touch.
Collection preview · Concept images and sample prices. Actual pieces coming soon.
Urbina, out & about
Meet us along the way.
A little Texas and New Mexico hospitality
Next on the road
Our next stop
is taking shape.
New dates coming soon
Farmers market · Dates to come
A morning at the market
Wine show · Dates to come
Good wood. Great wine.
Board care
A little care.
A lot more life.
Never put it in the dishwasher.
If you remember nothing else about wooden cutting boards, remember this. The dishwasher will warp the wood over time and ruin the lovely board you just spent good money on.
Hand wash both sides with hot, soapy water.
Wash both sides of the board with hot, soapy water, then pat it down with a towel before it goes up to dry.
Dry it standing up. Never flat.
Let the board air dry on its side, vertical (that’s up and down), so both faces dry. Letting a wooden board dry completely is key, since bacteria love moisture. Never leave a wood cutting board to dry lying flat.
Oil it once a month, or at least every season.
To make sure your board lasts a lifetime, give it a good rubdown with mineral oil or beeswax once a month, or quarterly at the least. This isn’t essential for preventing bacterial growth; it’s for the longevity of the board.
Sanitize and freshen it now and then.
For pesky odors that won’t go away (we’re looking at you, onions), scrub the surface with half a lemon and some salt. To disinfect, use a simple DIY vinegar spray, or spray or pour hydrogen peroxide on the surface, let it stand for a couple of minutes, and wipe clean. No bleach needed.
Enjoy your board!
Why wood?