Round Wooden Cutting Board With Wire Handle

Product Brief Description

1. A Circle With One Notch Cut Into It

The board is turned as a full circle, then a shallow saddle is cut into the top edge so a hand can reach under the rim and lift it off a counter. That notch is what separates this shape from a plain round board: it gives a grip without a handle sticking out, and it keeps the working surface unbroken. The cut is sanded round, so no edge catches a cloth.

2. A Bent Wire Handle In The Cut

A single bent wire sits in the notch, anchored at both ends into the edge, and it folds down when the board lies flat. Lifting it takes the weight off the fingers and lets a hot board come off a hob or a pass without a cloth. On a round cutting board this handle also turns the piece into something that can hang, which saves drawer space in a small kitchen.

3. A Thick Edge That Stays Flat Under A Knife

The cutting board is cut thick and the face is finished flat, so it does not rock when onion is chopped at one edge and the knife comes down hard. The rim is rounded off the top, which lets a hand slide under without cutting into the fingers. Thickness is quoted with each drawing, because the handle fixing needs a minimum depth of edge to sit in.

4. Wood, Tone And Custom Size

The timber runs a warm reddish brown with a fine open grain and a swirl through the middle, and the face is sanded then finished so juice wipes away rather than soaking in. Size is made to order, from a small cheese plate to a wide round cutting board for a restaurant pass, and colour can be matched to a sample for a private label run. A change of diameter also moves the notch and the wire fixing, so the drawing sets all three together.

5. Prep In The Round

A round cutting board suits work that moves in circles: jointing a chicken, trimming a fillet, rolling dough, or cutting a pizza straight across the board. There are no corners to work into, so the knife path stays even and crumbs sweep off the rim in one movement. The wire folded down keeps it out of the way while the board is in use.

6. Cheese, Charcuterie And Restaurant Service

Pattern side up, the same board carries a cheese course, cured meat, bread and fruit, and the circle reads well on a table where a rectangle would look like a prep tool. Hotels and restaurants use a round cutting board on a pass or a buffet, where the wire handle means a full board can be lifted and moved without fingers on the food.

7. Care, Oil And Packing

Wash by hand with a little soap, rinse and dry the cutting board on edge so air reaches both faces, and never soak it or put it in a dishwasher. Wipe the wire dry so it does not spot. A coat of mineral oil every few weeks keeps the grain from drying pale. Each piece is packed on its own with a paper sleeve and corner protection.

8. Logo, Size And Wholesale

Logos are laser engraved on the reverse face or burned small near the rim, and the diameter, the notch depth and the handle wire can all be changed, which is what a custom cutting board order usually turns on. Minimum order is 100 pieces, samples take 5 to 7 days and bulk runs ship in 25 to 30 days.

Specifications

Key Selling Points At A Glance

• Round Profile: no corners, knife path stays even
• Notched Edge: a grip cut into the rim, sanded round
• Wire Handle: folds flat, lifts a full board, hangs on a hook
• Thick Body: stays flat when chopping at the edge
• Warm Grain: reddish brown with an open swirl, oiled finish
• Custom Size: from a cheese plate to a restaurant pass board
• Low Minimum: 100 pieces for a first order