End-grain chopping boards are made by arranging the wood fibres vertically, so your knife slices between the fibres instead of across them. This keeps your knives sharper for longer, and also helps the board "self-heal" over time, making it far more durable than standard boards.

Wood is naturally antibacterial, gentle on knives, and far more sustainable than plastic. Our boards are crafted from premium hardwoods, offering a timeless look and a healthier, microplastic-free way to prepare food.

No, wooden chopping boards should never go in the dishwasher. High heat and excess moisture can cause warping and cracking. Instead, wash your board by hand with warm water and mild soap, then dry it immediately.

With proper care, your Hartley chopping board can last for many years—often decades. It’s a long-term investment that not only performs beautifully, but also looks great in your kitchen.

Oil your board regularly with food-safe mineral oil or board conditioner to prevent it from drying out. Avoid soaking it in water or letting it sit wet, and always store it in a dry, upright position.

Yes! All our boards are double-sided unless otherwise stated. You can flip the board to spread wear evenly or dedicate one side to specific tasks like meat or veg prep.

Hardwoods like oak, teak and acacia are less prone to absorbing odours or staining than softwoods. Cleaning your board promptly and oiling it regularly will keep it looking fresh.