Charcuterie Board Handle

[kevin nee]

Hello, I have been making some Charcuterie Boards. Now I am thinking of adding some handles. I M not sure what to search for. I am looking for something in black. I have also seen handles shaped like a branch that I liked. If anyone has suggestions with a source, I would appreciate it.
519312519313 Thanks in advance, Kevin

[Rob Luter]

I put feet under my first two, lifting them off the table by about 1/2". No handle really required. My last one featured a build in handle like a paddle. See below. BTW - Killer grain on those! Where di dyou source the wood?

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[STUART Robertson]

You can certainly add handles and they can make the boards a bit easier to carry.I have used cupboard handles in the past,there is a vast choice of shapes,styles,colors and sizes.
They can also make the boards a PITA to store,particularly if you have several.
You can machine out some nice grips that are part of the board as well,although they can be a little tedious to sand.

[Michael Burnside]

Personally I think added handles make things difficult to clean and take up space. I prefer to integrate them into the design. For rectangular designs I will sometimes add brass feet that makes it easy for getting fingers under the board and pick it up.

https://www.etsy.com/listing/1440588091/brass-cutting-board-feet-large-15?gpla=1&gao=1&utm_source=google&utm_medium=cpc&utm_campaign=shopping_us_c-home_and_living-kitchen_and_dining-cookware-cutting_boards&utm_custom1=_k_EAIaIQobChMIg7SSq6b1hQMVYQitBh1ywwC VEAQYECABEgKpdvD_BwE_k_&utm_content=go_12569671679_118325102814_5074391668 73_pla-305108364187_m__1440588091_144844691&utm_custom2=12569671679&gad_source=1&gbraid=0AAAAADtcfRIDlg8cmhO7pZ2mkjtKInerK&gclid=EAIaIQobChMIg7SSq6b1hQMVYQitBh1ywwCVEAQYECAB EgKpdvD_BwE&dd_referrer=https%3A%2F%2Fwww.google.com%2F

[Ron Citerone]

I rout out a hand grip about 3/8 deep on the ends. Then add rubber feet with stainless screws that lift it up another 3/8 or so. Keeps the board from sitting directly on wet counters and tables.

[Stan Calow]

I've used drawer pull hardware for this, either basic or fancy. But agree it makes it harder to store. The routed slots are good too.

[Kyle Stiefel]

Personally I think added handles make things difficult to clean and take up space. I prefer to integrate them into the design. For rectangular designs I will sometimes add brass feet that makes it easy for getting fingers under the board and pick it up.

https://www.etsy.com/listing/1440588091/brass-cutting-board-feet-large-15?gpla=1&gao=1&utm_source=google&utm_medium=cpc&utm_campaign=shopping_us_c-home_and_living-kitchen_and_dining-cookware-cutting_boards&utm_custom1=_k_EAIaIQobChMIg7SSq6b1hQMVYQitBh1ywwC VEAQYECABEgKpdvD_BwE_k_&utm_content=go_12569671679_118325102814_5074391668 73_pla-305108364187_m__1440588091_144844691&utm_custom2=12569671679&gad_source=1&gbraid=0AAAAADtcfRIDlg8cmhO7pZ2mkjtKInerK&gclid=EAIaIQobChMIg7SSq6b1hQMVYQitBh1ywwCVEAQYECAB EgKpdvD_BwE&dd_referrer=https%3A%2F%2Fwww.google.com%2F


I ordered those from him as well, high quality stuff

[Mike Congiusti]

Kenin,

Those boards look great. What finish did you put on the make that maple POP! Like others mentioned, I would put feet under those boards. If you go with handle a shiney black or gunstock would look nice. I used the gunstock knobs on a dreser and lingerie chest from tiger maple and cherry.

[kevin nee]

519370Thanks for the replies. Rob: I am constantly sniffing around for highly figured woods. I have a guy in Maine that lets me know when he gets Birdseye & Curly in and he puts it aside until I come up in the summer camping.
Mike: I use walnut oil from the grocery store, same as my turned bowls. Easy for the victim to renew.
At 74 I say that I am in the fourth quarter, no time to use junk wood!
I am looking for handles like in the photo. I made a batch of boards and thought I would see how handled ones sell.
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[Michael Schuch]

I would consider making the handles removable. Large Charcuterie boards with big handles are difficult to store.

[Jim Becker]

Most charcuterie boards don't have "vertical" handles like serving trays do and that's for the reason that Michael just mentioned. For my friend who has me do CNC engraving for resin fill personalization, he cuts handles on the underside of the "short side edges" that allow them to be picked up and moved even when loaded with goodies. That's done with a router and a core box bit or similar. This method means storing is easy as well as better accommodating various display advantages for particularly beautiful pieces...such as those your show in the OP.

[George Yetka]

The beauty of Charcuterie boards is they can be anything you want. If you like a handle add a handle. There are all kinds of templates out there for routing them. In reality if the thing is loaded with delicious treats the handle isn't really useful on its own another hand will most likely be needed. But aesthetically if your design looks like a dazed and confused paddle I think you need a handle.

[Prashun Patel]

Most ergonomic for me is recessed handles on the underside and felt or rubber feet to give a shadow line, help it sit flat better, and reduce slip and spin.

Another idea that has served well is a sliding dovetail along the width with two runners. That also gives it a little lift so it's easier for fingers to grip the sides.

[Michael Burnside]

I didn't mention in in my first post, but the chamfer idea, mentioned by several after me, I use a lot in this application. I almost never apply feet either as I feel it somewhat detracts from the beauty of a well made board. Honestly I think any hardware in this application is overrated and unnecessary. It's not like the board, when in use, is moving a lot LOL.

[Carl Beckett]

I made a batch of boards and thought I would see how handled ones sell.


Absolute best way to test market. It is very difficult to 'predict'.

[Rob Luter]

519370Thanks for the replies. Rob: I am constantly sniffing around for highly figured woods. I have a guy in Maine that lets me know when he gets Birdseye & Curly in and he puts it aside until I come up in the summer camping.
Mike: I use walnut oil from the grocery store, same as my turned bowls. Easy for the victim to renew.
At 74 I say that I am in the fourth quarter, no time to use junk wood!
I am looking for handles like in the photo. I made a batch of boards and thought I would see how handled ones sell.
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The figure on those boards is fantastic. I’m firmly in the opening minutes of the 4th quarter myself. Life is too short for junk wood, cheap beer, bottom shelf bourbon, and dull tools.

[kevin nee]

HANDLES ADDED, I found some handles on Amazon 20 for $28. They have a full inch under the bar for a good grip. I have a show this weekend and am curious which will sell first. Actually the BIRDSEYE sell itself. I price them to sell as I don’t want to be a Charcuterie Board collector. This is the first experiment with selling Charcuterie Boards. Wish me luck

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