Easy to Make French Style Cutting Board

Easy DIY French Style Cutting Board

Here is an Easy to Make French Style Cutting Board I think you will find very useful and convenient to have in your kitchen. Smaller breadboards, cutting boards, and charcuterie boards are, many times, much easier to pull out, leave out, use, and clean and this French style cutting board is a perfect size! This also makes a great Charcuterie Board or Butter Board.

Links at the bottom for tools and materials.

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Tools and Materials

I started with 4/4 Hickory jointed and glued two pieces together for a panel about 11-1/2” across about 13” long. As far a Tools you will need a large compass or a Trammel and a 3/8” round over router bit and Router as well as a Bandsaw or Jigsaw.

Layout

Lay out is easy. First find the center across the shortest dimension and mark the center. A combination square is perfect for this task. Then with the combination square set to the center dimension mark in from the edge to create and “X” for the center.

Next, use your trammel or compass to strike a circle. Next you will need to lay out a short handle. I chose and recommend a 2” wide by 3” long handle. Mine is set at 45 degrees to maximize my use of wood. Also, I like the grain running at a 45 across the board.

Last, you may want to put in a curve in the corners. It’s not required as many antique and vintage boards are just a simple 90 degree mating point.

Cutting and Edge Sanding

Next is actually forming the board. First, use a Bandsaw or a Jigsaw and the rough out French Style Cutting Board. I used an old Craftman Jigsaw but when it finally gives up and dies I will be replacing it with a DeWalt Jigsaw.

With the board roughed out, next you will need to refine the edges of you cutting or charcuterie board. I used an oscillating belt sander which quickly took out the saw marks and brought the edge right to the line.

Edge Treatment and Sanding

Edge Treatment for the French Style Cutting Board is really up to you. These usually have a gently rounded edges so I used an 3/8” Roundover bit.

Next you need to sand the edges and face smooth. Normally I start and finish with 220 grit but with this board I used 100, 150 and then 220 to really get a nice smooth surface. THEN… I wiped it with a damp paper towel to raise the grain and finish sanded with 320 grit.

At this point you may want to drill a “hang hole” in the handle.

Finishing

As this is a cutting or round charcuterie board the finish is oil and wax. I first put on two coats of mineral oil with a 30 minute wait time in between. Then I apply two coats of cutting board conditioner which give the board a light wax finish.