A sloped cutting board with a trench designed to collect runoff while carving meats and other foods. Doubles as serveware or as a flat cutting surface when flipped over. Made in Vermont. Also comes in oval and circular shapes. (
The trencher, derived from the French "tranchier" which means "to cut" or "to carve," dates back to medieval times, when originally it was made from a piece of stale bread cut into a square shape and used as a board where food could sit before eating. In the Tudor era, pewter and metal replaced the bread trenchers, and they were used to serve food to one or more people at a time. Diners would put their bones and unwanted food onto another plate called a “voider.
This Black Walnut trencher is designed for the more modern-day kitchen as a platform for carving ribs, roasts, steaks and other fare. It can be used for serving food such as hors d'oeuvres, cheese and fruit, and can also flipped and used as a flat cutting board on the other side.
The trencher is designed with a gradual slope meant to collect juices in the well at the back of the board, and keep them away from the rest of your work area.
Crack open a King crab, a lobster, or peel some shrimp over the trencher. Cut meat, slice tomatoes or serve pot roast, and let the dip in the wood keep those juices off the table.
The Black Walnut has a proprietary, food-safe mineral oil. For maintenance, you can wipe down the board with a dab of corn oil on a paper towel whenever it starts to look dry or pale. This can be done once every two weeks or as often as needed to preserve the wood's luster.
Wash the board with warm soapy water, never the dishwasher - and wipe it down right away.
In 1967, the independent woodworker who makes these boards started his move through various workshops like converted gas stations to perfect the wooden tableware and kitchenware items that eventually brought him to expand his business, train more employees and open a second shop.
With a growing reputation and increasing sales, he finally opened a factory, which currently employs eight full time and four part-time craftsmen who make products for his kitchenwares store. Some of the craftsmen have been with him for over 25 years, evidence that this kind of quality evinces loyalty.
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