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Animal Charcuterie Boards - GripStir


Animal Charcuterie boards need to be functional first.

In addition to being functional, there’s no reason they can’t also be beautiful. My boards are both. Some are rounded, some more rectangular; all are lovingly made and ready to use. They take pride of place at any dining table.

I also make boards in animal shapes – I call them faunal boards.

Currently, there are four styles of Animal charcuterie boards I make; Elephant, Whale, Turtle and Cat. I make versions of these in either of Birch, Walnut or cherry. The boards are roughly 13-14" square (more or less).  The turtle is shy, so that is why we see only his legs.
: )
The boards are primarily meant as cheese and meat boards, but some may use them as cutting boards. Like everything I make, these boards are coated four times with a food safe finish for maximum durability and lasting quality.

Charcuterie boards tend to be of varying styles and shapes. They can have stripes of contrasting wood winding through them, be straight and solid boards of a single wood, have "live edge", and may have large "O" rings for hanging.

They can be used as cutting/chopping boards, but users should be aware that knife-marks will accumulate on the surface and require a little more TLC over time.


Flat Rate shipping $15. We recommend buying more than one item from Grip Stir to get the best value for flat rate shipping.

Whale Charcuterie Board

Turtle Charcuterie Board

Wooden Kitchen Utensils

Beautifully made by hand

Using reclaimed, found or legacy-cut wood I craft tools that fill your grip and warm your heart.

There is almost nothing like using a handmade tool that you can use every single day. More than art, these tools become trusted friends in one of the busiest rooms in your home.

I make wooden kitchen utensils. Spatulas, butter knives (spreaders), spoons, charcuterie boards and more. I strongly believe in the feel of wood in your hand and that it should feel organic, smooth and sensual.

The source materials are found, reclaimed or legacy-cut lumber, in an attempt to not only reduce ecological footprint but extend the life of existing wood. 

About Me

I have been working with wood off and on for many years, starting in my father’s woodshop and being taught careful use of and care for tools. The source material for utensils I make are found, reclaimed or legacy-cut lumber, in an attempt to not only reduce ecological footprint but extend the life of existing wood. I do occasionally visit a local-to-Durham lumberyard for wood I cannot find elsewhere when a need arises.

From time to time I am asked what species of wood I use. And indeed, I think this important for buyers to know. I primarily work with cherry, walnut and birch for all utensils and boards. I also work with maple and butternut from time to time and it comes either from the mentioned lumberyard or local wild sources where the wood has come down naturally. Butternut is sourced from legacy-cut wood, in large part because butternut is now an endangered species and may not be harvested either individually or commercially due to the prevalence of the Butternut Blight, sadly. I have also worked with reclaimed timbers of red pine and curly oak from barns and old farmhouses.

A multi-disciplinarian, I have studied Historical Linguistics, Still Photography & darkroom, print-making, and Enterprise IT. I live in Bowmanville, Ontario where one of my children attends school while the other is now off at University.


Free shipping on orders over $60. Flat Rate shipping $15 on orders under $60. We recommend buying more than one item from Grip Stir to get the best value for flat rate shipping.

Return and Refund Policy

I make strong and long-lasting tools in wood, but in the unlikely event that a utensil I make breaks or splits within the first 6 months of use I will repair or replace the item free of charge. Please note that under no circumstances should *any* wooden object be put through a dishwasher (and this would void my promise to repair/replace).

All wooden tools I make, when washed and cleaned appropriately, should last for generations but will pick up some wear and tear along the way with use. Most feel that this is just the accumulation of 'character' for your tool!

Care for your tools

All wooden tools in the kitchen dry out with use. Proper care will ensure they last generations. Never put your wooden tools in the dishwasher!  But feel free to wash your wooden tools in warm water with soap.

All tools I make are given four coats of a food-safe finish and should last for years without drying out.

From time to time, depending on how much they are used/washed, you will need to afford them some care; wood fibres lift, lignins (part of the wood cellular structure) open.

**If you use your tools frequently**, coating them liberally with Olive Oil and leaving them out overnight on a cookie tray works well. Mineral oil from a drug store is also a good option to keep the wood soaked in goodness. After the first few washes, your new tool may roughen a little but then settle down with use. Follow the procedures above to keep your tools in fine fettle.

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