How To Make A Live Edge Charcuterie Board DIY Project

Crafting a live edge charcuterie board is a journey into the art of woodworking while embracing the natural beauty of timber. I’ve found that live edge boards serve not just as a platform for delicious meats and cheeses but also as a conversation piece, bringing a slice of nature’s elegance to any gathering. The organic edge of the wood, with its unique curves and texture, stands out in a world where mass-produced items are the norm.

A piece of raw wood is being sanded and smoothed, with the edges left natural. Various cured meats, cheeses, and fruits are arranged on the board

My approach to creating these boards begins with selecting the right wood—a piece that speaks to me with its grain patterns and potential for transformation is good news. I look for a slab of wood that’s both visually stunning and functional, often finding that hardwoods like walnut, maple, or cherry have the perfect combination of durability and beauty. I carefully preserve the signature live edge, which acts as the focal point of the final piece to make a really nice serving tray.

The process, while rewarding, requires a particular set of tools and techniques to ensure that the board is both safe for food and durable for long-term use as a beautiful cutting board. I ensure that the wood is properly sanded, finished, and sealed, so that it stands up to use while keeping the raw charm intact. A handcrafted live edge charcuterie board is more than just a serving platter—it’s a personal touch of craftsmanship that enhances the experience of any culinary spread.

Choosing Your Live Edge Slab

A person selecting a live edge slab for a charcuterie board. Wood grain and texture visible. Tools nearby for cutting and shaping

When I select a live edge slab for a charcuterie board as one of my DIY projects, I focus on the wood’s innate character and structural integrity to ensure a beautiful and long-lasting piece.

Identifying Quality Wood

Wood Species: Live edge slabs come from various tree species, but my go-to choice is often black walnut due to its rich color and strength. The dark hues of black walnut bring out the natural beauty and lend an air of sophistication to any charcuterie presentation.

Grain Patterns: The allure of live edge wood is in its unique grain patterns. I look for slabs that showcase prominent and distinct grains, which when finished, highlight the slab’s natural character.

Slab Thickness: An ideal slab thickness ranges from 1.5 to 2 inches. This offers a balance between durability and weight, making it substantial enough to withstand slicing but not too heavy to move around.

Checking for Defects: It’s critical to inspect my live edge slabs for any signs of structural defects, such as deep cracks or loose knots, which could affect the integrity of the board. Small imperfections can add character, but I avoid slabs with issues that may worsen over time.

Finish and Aesthetics: The slab should have a smooth surface with a clear finish that accentuates its live edge. This enhances the visual appeal and makes for a more inviting charcuterie display.

By being meticulous in my selection, I ensure that my live edge charcuterie board is not only a practical kitchen item but also a piece of art celebrating the natural beauty of wood.

Preparing the Wood

Before I start on creating a live edge charcuterie board, I make sure the wood is properly prepared. This involves a detailed process of sanding, cleaning, and handling any imperfections that might affect the final product.

Sanding the Surface

To begin, I utilize a palm sander with a coarse grit sandpaper to even out the rough surfaces. Starting with a lower grit, such as 60-grit, allows me to remove any larger irregularities swiftly. I then progress to finer grits, typically up to 220-grit, to achieve a smooth finish which is critical for both aesthetics and functionality.

Cleaning and Smoothing

After sanding, I wipe the surface with a damp cloth to remove all the sawdust. It’s essential to clear every bit of debris to ensure a clean surface for the following steps. If I come across small worm holes or other small holes in the wood, I clean them thoroughly to maintain the board’s natural character while ensuring cleanliness.

Handling Imperfections

Wood often comes with its own set of unique characteristics. I address these by filling any larger imperfections with a suitable wood filler, then sanding over the area again. This not only improves the look of my board but also makes sure there are no traps for food particles, ensuring the board is hygienic when it’s used for serving.

Finishing Touches

A woodworker applies a glossy finish to a live edge charcuterie board, highlighting the natural wood grain and knots

After shaping and sanding your live edge charcuterie board, the final steps are crucial for both aesthetics and functionality. My focus here is on the application of finishes that will protect the wood and enhance its natural beauty, the creation of thumb holes for easier handling, and a thorough final inspection to ensure quality.

Applying Oil and Wax

I carefully select a safe finish for the wood, such as food-grade mineral oil, to maintain the board’s hygienic surface for serving food. First, I apply a generous coat of mineral oil, ensuring even coverage and allowing it to penetrate deeply into the wood fibers. After the oil has been absorbed, I follow up with a quality wax finish like walrus oil and wax blend, buffing it to a soft sheen. This not only adds a layer of protection but also brings out the intricate grain patterns.

  • Steps for Oil Application

    1. Pour mineral oil generously.
    2. Spread evenly with a clean cloth.
    3. Allow to absorb and dry.
  • Steps for Wax Application

    1. Apply walrus oil and wax blend sparingly.
    2. Buff shine with a soft cloth.

Creating Thumb Holes

For thumb holes, I mark the desired location with precision, taking into account the board’s balance and the natural edge’s contour. I then carefully drill through with a Forstner bit, smoothing the edges to create comfortable, perfectly rounded thumb holes that facilitate secure handling and give it a nice touch.

  • Thumb Hole Process
    1. Mark the board at the chosen spot.
    2. Drill with a Forstner bit.
    3. Sand the edges for a smooth finish.

Final Inspection

Finally, I conduct a meticulous inspection of the entire board. I look for any rough spots that might have been missed during sanding, ensure the oil and wax have been properly applied, and that the thumb holes are smooth. This step verifies that the board is not only visually appealing but also ready for use and enjoyment.

  • Inspection Checklist
    • Surface smoothness.
    • Even finish application for the best finish.
    • Thumb holes functionality.

Caring for Your Charcuterie Board

A woodworker cutting a live edge slab, sanding, and oiling it for a charcuterie board

When I invest time in creating a beautiful live edge charcuterie board, I make sure to maintain the appearance and durability so it can stand the test of time. The key to its longevity is proper care and maintenance. Here’s how I keep my charcuterie boards in pristine condition:

Cleaning your Board:

  • After use, I wipe my charcuterie board with a slightly damp cloth to make sure to remove any leftover food particles.
  • Don’t submerge the board in water or put it in the dishwasher, which can cause the wood to warp or crack.

Seasoning the Board:

  • I regularly apply a safe oil that’s food-grade to nourish the wood. My go-to is mineral oil, like Odie’s oil, as it’s colorless, odorless, and prevents water absorption.
  • To apply, I pour a small amount of oil onto the surface and rub it in using a clean, soft cloth, going with the grain of the wood.

Routine Maintenance:

  • If my board starts to feel rough, I sand it lightly with fine-grit sandpaper before reapplying oil.
  • It’s a good way to smooth out any knife marks and to keep the surface clean and hygienic.

Keep it Dry:

  • I never leave my board damp; instead, I ensure it’s completely dry before storing.
  • Standing it on its edge promotes air circulation, helping to prevent mold and mildew.

By following these steps, my charcuterie boards remain functional and beautiful, ready for my next gathering.

Showcasing Your Board

A woodworker cutting and sanding a live edge board for a charcuterie display

After crafting my live edge charcuterie board with beautiful wood grain, I’m excited to display it at social gatherings. The unique grain patterns and organic edge make it a beautiful charcuterie board that’s sure to catch the eye.

Decorating With Meats and Cheeses

To begin decorating, I select a variety of meats and cheeses that cater to different tastes and textures. My strategy is to place larger items like cheese bricks and rolled-up meats first, which serve as the anchor points of my arrangement.  I’ll list some popular choices, but it’s all about personal preference.

  • Cheeses: I go for a mix of soft, semi-soft, and hard cheeses.

    • Brie: Soft and creamy, perfect for spreading.
    • Cheddar: Aged for a deeper flavor, adding a nice contrast.
    • Gouda: Semi-soft and subtly sweet.
  • Meats: I include a range of cured meats for diversity.

    • Prosciutto: Delicately thin slices draped over the board.
    • Salami: I choose different types, like spicy and herbed, for variety.
    • Capicola: Its rich flavor complements the milder cheeses.

I arrange the meats artistically, creating rose-like shapes with thinner slices and fanning out thicker cuts for easy grabbing. To add a level of sophistication, I ensure that each item is easily accessible and that the board doesn’t look overcrowded. It’s important that my guests appreciate both the food and the serving board itself.

Frequently Asked Questions

In creating a personalized live edge charcuterie board, knowing the specifics can transform your DIY project into a safe, durable, and aesthetically pleasing piece.

What is the process for sealing a live edge cutting board to make it food safe?

To seal a live edge cutting board, I ensure it’s sanded smoothly and then apply a food-safe finish such as mineral oil or beeswax. Repeating the application until the wood no longer absorbs the oil conditions the wood and protects it from moisture and bacteria.

Which types of wood are ideal for crafting a charcuterie board?

The best types of wood for a charcuterie board are hardwoods due to their durability and resistance to cuts and scratches. Woods like walnut, maple, cherry, and acacia are popular for their fine grain and aesthetic appeal.

How can one incorporate handles into a DIY live edge charcuterie board?

For handles, I plot out the desired handle shape directly on the wood and use a jigsaw to carve them out. Sanding the handle area afterward ensures a comfortable and smooth grip.

What is the recommended thickness for a durable live edge charcuterie board?

A thickness of at least 1.5 to 2 inches is recommended for optimal durability. This thickness prevents warping and cracking, making the board sturdy enough for regular use while maintaining its natural edge.

What are some creative design ideas for customizing a charcuterie board?

Personalizing a charcuterie board can involve etching designs, adding wood-burned details, or creating inlays with contrasting wood colors. Unique shapes or incorporating features like a juice groove can also enhance the board’s functionality and look.

How can epoxy be used in the creation of a live edge cutting board?

Epoxy can be used to fill any imperfections or cracks in the wood, creating a smooth surface. Tinting the epoxy before applying can add color and make the live edge charcuterie board a unique piece of art.

Charcuterie Board Party of 10

Recipe by kitcheneasylife


Prep time


Cooking time





Fill your beautiful live edge charcuterie board with lovely meats, cheeses, and treats!


  • Assorted cured meats such as prosciutto, salami, and chorizo

  • A variety of cheeses such as brie, cheddar, gouda, and blue cheese

  • Crackers and breadsticks

  • Olives and pickles

  • Nuts such as almonds, walnuts, and pistachios

  • Fresh and dried fruits such as grapes, figs, and apricots

  • Honey or fig jam for drizzling

  • Mustard or chutney for dipping


  • Start by arranging the cured meats on the board, folding or rolling them for an attractive presentation.
  • Place the assorted cheeses around the meats, making sure to include a variety of textures and flavors.
  • Fill in the gaps with crackers, breadsticks, olives, pickles, and nuts.
  • Add fresh and dried fruits to the board, scattering them throughout for pops of color and sweetness.
  • Drizzle honey or fig jam over the cheeses and meats for an extra touch of flavor.
  • Serve mustard or chutney on the side for dipping.

Craving more delicious recipes? Try our delicious Japanese Strawberry Roll Cake

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