The Creation of Billet & Edge
After serving in the US Army for 23 years and retiring as a disabled veteran, I was unable to find or hold an occupation. Therefore I decided to open my own business in doing what I enjoy. Wood working crafts and engravings for people who love the same. The name Billet & Edge comes from "billet" meaning a chunk of wood and "edge" because most everything has an edge. Something unique.
I have been wood working for over 4 years currently and have made numerous wood made items for Chefs, Pit bosses, and everyday kitchen users. Since receiving the laser machines I can now engrave mostly any item needed, for example Tumblers, wood, acrylic, slate, aluminum, stainless steel, brass, and glass.
All of my items are made right here in Citra, Florida, USA from locally sourced wood species from other locally owned businesses. My cutting boards are food safe and will not fall apart after years of cutting abuse. These boards will out live you and can be passed down to further generations to come.
I enjoy making custom items and hope you will enjoy them as well. Thank you for visiting.
What are the differences in End, Edge and Face grain boards?
End Grain (Butcher Block):
Structure: Wood is cut across the growth rings, revealing the ends of the fibers
Pros: Most durable, "self-healing" (fibers separate and close back up), extends knife life.
Cons: Higher cost, requires more oil/maintenance, can absorb more moisture.
Edge Grain (Vertical Grain):
Structure: The narrow side/edge of the board is used, showing vertical grain lines.
Pros: Very durable, resistant to warping, cost-effective.
Cons: Less "self-healing" than end grain.
Face Grain (Flat Grain):
Structure: The widest, flat surface of the lumber is used, showcasing the tree's growth pattern.
Pros: Most affordable, shows off wood beauty/figure.
Cons: Shows knife marks and scratches easily, more prone to warping.
Hand Wash Only: Never put wooden or high-quality plastic boards in the dishwasher, as heat causes warping, cracking, and damage to glue joints.
No Soaking: Never submerge wooden boards in water, as this causes wood fibers to swell, leading to warping and splitting.
Sanitize Properly: Use a mixture of 1 part white vinegar to 5 parts water to sanitize. A paste of salt and lemon or baking soda and water works well for odors and stains.
Oil Regularly: Apply food-grade mineral oil or beeswax to wooden boards to prevent them from drying out and cracking.
Avoid Cross-Contamination: Use dedicated boards for raw meat/poultry and separate ones for produce. Color-coded boards can help.
Drying Technique: After washing, air dry the board while propped on its edge, or wipe it down completely with a towel.
Avoid Extreme Heat/Cold: Do not place hot pans on the board, and do not use serrated knives excessively, which can damage the surface.
Storage: Store boards in a dry place. If leaving them on the counter, ensure they are not directly against a wall to prevent moisture buildup
Cutting Board Do's & Don't's
Custom Order or Request
If you'd like to have Juice Grooves on your cutting board,
or laser engraved name on any item
or you'd like a custom order
Please leave a request on the Services page.
