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Cheese slicers and charcuterie boards

garyswf

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For a first, this is most excellent! I've made a few cutting boards, working my way up to a 3D board. Will it be used or just admired? Chuck
Thanks Chuck, the chevron pattern that I used on this board seemed like the easier 3D board for a first timer to make.
My biggest disappointment is that it's not an end grain board, ut im working towards that. I want t try a brick pattern sometime, I think they look nice if they're made with the right wood.
BTW, I had a short piece of maple and a short piece of cherry and when I cut them both to dementions I needed ended up with one extra so I thought what th heck, thus two cherry pieces in the middle.
Garry
 
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Nature Man

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Thanks Chuck, the chevron pattern that I used on this board seemed like the easier 3D board for a first timer to make.
My biggest disappointment is that it's not an end grain board, ut im working towards that. I want t try a brick pattern sometime, I think they look nice if they're made with the right wood.
BTW, I had a short piece of maple and a short piece of cherry and when I cut them both to dementions I needed ended up with one extra so I thought what th heck, thus two cherry pieces in the middle.
Garry
I'm okay with the extra wood inserted, as long as it stays symmetrical.
 

daniscool

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I usually eat well-aged hard cheeses. My two choices are either use a knife or gnawing. I often choose gnawing - especially when the wifey isn't watching!
My choice is old hard cheeses too. I use a knife though. A good mimolette or comte. Mhmmm
 
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