Acacia Wooden Serving Board

Product Brief Description

1. Acacia Grain With Pale Sapwood Stripes

Each board is built from acacia strips joined edge to edge, so the darker heartwood runs in long bands beside the pale sapwood that frames it. No two boards repeat the same pattern, which is why grain is the first thing a buyer notices on an acacia serving board. The face is sanded flat and finished with oil rather than lacquer, so the wood reads as wood up close and the colour deepens over time instead of turning yellow.

2. A Field Held By A Groove

The border stands slightly proud of the centre, the field sits a fraction lower, and a shallow groove runs along the join. That ring is the working detail of an acacia serving board, holding juice from a cut orange, oil from a dressed tomato and crumbs from a loaf, so the tablecloth stays clean. Liquid is trapped inside the groove rather than running off the edge, and the groove is cut to one depth all the way round so the board sits flat.

3. Three Hundred By Two Hundred By Fifteen Millimetres

At 300 x 200 x 15 mm this is a hand board rather than a counter slab. It is light enough to carry to the table in one hand, thin enough to slide into a drawer, and long enough for a baguette, a wedge of cheese and a handful of grapes at once. Fifteen millimetres also keeps it steady on a cloth without the weight of a butcher block, and a custom serving board can be cut in the same proportion at any size.

4. Charcuterie And Cheese Service

For a charcuterie board the proportions do most of the work. Salami fans along one end, cheese sits across the middle, olives and nuts fill the corners, and the groove keeps the oil where it belongs. Because the border is raised above the field, a loaded charcuterie board can be carried through a dining room without anything sliding off, which is exactly what hotel and restaurant buyers ask about first.

5. Cutting, Slicing And Prep

The same piece works as an acacia cutting board for bread, fruit and cooked meat. Acacia is a dense hardwood with tight grain, so it takes daily slicing without furring up, and it does not scar white the way plastic does. In a small kitchen it doubles as prep space and then goes straight to the table as an acacia serving board, which is why it sells as one item rather than two.

6. Rounded Corners And Eased Edges

All four corners are rounded and every edge is eased, so there is no sharp point to catch a cloth or a hand, and the shape reads softer on a laid table than a square board. A rounded corner is also the last place a thin board chips in transit, which is worth knowing when boards are stacked in a carton. The profile stays low, so an acacia cutting board of this size reads as a board rather than a tray.

7. Oil, Washing And Packing

Wipe after use, wash by hand in warm water with a little soap, dry upright and never leave it soaking or put it in a dishwasher. A coat of food grade mineral oil every month or two keeps an acacia serving board from drying at the groove, where the cut exposes fresh wood. Boards ship one to a kraft box with tissue, and custom packing is available for a private label.

8. Logo, Size And Wholesale

A logo is laser engraved in one corner, kept small so it does not fight the grain, and a custom serving board run can change length, width, thickness and groove layout to match a retailer's own range. Minimum order is 100 pieces, samples ship in seven to ten days, and OEM and ODM work is welcomed. Grain, colour and groove spacing for each charcuterie board are approved on a physical sample.

Specifications

Key Selling Points At A Glance

• Acacia Grain: dark heartwood beside pale sapwood stripes
• Inner Groove: holds juice, oil and crumbs off the table
• 30 x 20 x 1.5 cm: prep board that goes straight to the table
• Rounded Corners: nothing sharp to catch a cloth or a hand
• Dense Hardwood: tight grain takes daily slicing without furring
• Raised Border: a loaded board carries without sliding
• Custom Run: logo, size and groove from 100 pcs