Our Story:

I’ve always cared about the quality of my food, and avoided plastics and environmental toxins, and that care eventually extended to my kitchenware.

When my brother-in-law, a woodworker, gave me a cutting board he made from a solid slab of untreated wood, I realized other wooden boards were glued, oiled, or coated in materials I didn’t want in my kitchen.

I also learned research shows that bacteria tends to fade more quickly on bare wood than on plastic or sealed surfaces—another reason I wanted to keep our cutting boards uncoated.

I started Salzmark to share the kind of cutting board I couldn’t find anywhere else: pure solid wood, held to the same standards as the food it’s used to prepare.

-Nathan

Salzmark, Founder