MIAM d.o.o. Fojnica — oak furniture manufacturer

3 models · Made in Fojnica

Solid oak cutting boards

Three builds — the heavy D1 block, the mid-weight D2 and the slim D3 — in eleven sizes, from 25 × 25 cm for small prep to 45 × 40 cm for butchering.

Solid oak cutting boards

Board builds

Why oak in the kitchen — Cutting boards

Why oak in the kitchen

Oak is a hardwood with a closed structure, so it does not absorb moisture and odours the way softwoods do. A knife leaves a shallower mark on oak than on pine or spruce, and the board stays flat for longer.

Do not put them in a dishwasher and do not leave them soaking. Wash by hand in warm water, dry immediately and stand them upright so air reaches both faces.

When the surface starts to look dry and pale, coat it with mineral oil and let it soak in overnight. With daily use that is roughly once a month.

Frequently asked

Didn't find your answer? Write or call us.

E-mail
info@miam.ba
Phone
+387 30 833 854

Which oil should be used to re-treat the board?

Mineral oil declared safe for food contact. Avoid edible vegetable oils such as sunflower — they turn rancid over time and the board starts to smell.

Can the board go in the dishwasher?

No. High heat, prolonged moisture and detergent together strip the oil and open cracks. Hand washing and quick drying adds years to the board.

Which thickness is right?

The round 2 cm D3 is the lightest, for serving and light cutting. For everyday vegetable prep, the 2.5 cm D2 is enough. For meat and heavier knife work, choose the end-grain D1 at 3.3, 5 or 8 cm: end grain is kinder to the knife edge, and a thicker board is heavier and sits steadier on the worktop.

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