ARTSN offers a 30-day return policy. If you are not completely satisfied with your shou sugi ban cutting board, you can return it within 30 days of delivery for a refund. Items must be in their original condition. Return shipping costs are the responsibility of the customer. For full details, visit our Refund Policy page or contact us at hello@artsn.com.

ARTSN ships internationally from Byron Bay, Australia. We deliver to Australia, the United States, Canada, the United Kingdom, New Zealand, Singapore, and across Europe including Germany, France, Italy, Spain, the Netherlands, and more. Orders over $200 qualify for free shipping. Domestic Australian orders typically arrive within 3–7 business days, while international orders take 7–14 business days depending on destination.

Every ARTSN board is handcrafted in Australia using the traditional Japanese Shou Sugi Ban fire-charring technique. Unlike mass-produced wooden cutting boards, ARTSN boards are individually charred by hand, creating a naturally antimicrobial, water-resistant surface with a distinctive charred texture. Each board is unique — the fire reveals the natural grain of the wood, so no two boards look alike. They are designed for people who value craftsmanship, functionality, and design in their kitchen.

No. Wooden cutting boards should never be put in a dishwasher. The prolonged heat, water, and harsh detergent strip the natural oils from the wood, causing it to dry out, crack, and warp — often beyond repair. This applies to all wooden boards including bamboo. Always hand wash with warm water and mild soap, rinse quickly, and dry immediately with a towel. This is the single most important rule for making any wooden cutting board last.

The right cutting board size depends on how you cook. For everyday tasks like slicing vegetables and fruit, a medium board around 35cm x 25cm is ideal. For serious meal prep, entertaining, or carving meat, a large board of 45cm x 25cm or bigger gives you room to work without crowding. Professional chefs generally recommend the largest board your counter space allows — a bigger surface means fewer interruptions to clear scraps. ARTSN offers a range of sizes from the compact Shoku Petit to the full-size Shoku Pro, designed for different cooking needs.

Wooden cutting boards warp or crack when they are exposed to uneven moisture — usually from soaking in water, running through a dishwasher, or being stored in a damp environment without proper airflow. To prevent warping, always hand wash your board and dry it immediately. Store it standing upright or flat on a dry surface, not leaning against a wall where one side stays damp. Oil monthly to keep the wood hydrated. If your board has a slight warp, try placing a damp towel on the concave side and letting it dry in sunlight — the moisture can sometimes even it out.

With proper care — monthly oiling, hand washing, and storing flat — an ARTSN board is built to last decades. The Shou Sugi Ban fire-charring technique is a preservation method; the same process has been used to protect timber structures in Japan for hundreds of years. Each board is handcrafted from solid hardwood and designed to age beautifully with use, developing a unique patina over time.

To remove stains from a wooden cutting board, sprinkle coarse salt over the surface and rub it with half a lemon. The salt acts as a gentle abrasive while the lemon naturally bleaches and deodorises. For stubborn odours from garlic, onion, or fish, make a paste of baking soda and water, spread it on the board, let it sit for 10–15 minutes, then scrub and rinse. Always dry immediately after cleaning. Regular oiling also helps prevent stains from setting in by keeping the wood sealed and less porous.

Yes, you can safely cut raw meat on a wooden cutting board. Wood has natural antimicrobial properties that actively draw bacteria below the surface where they cannot survive. After cutting raw meat, wash the board thoroughly with hot water and soap, then dry it immediately. For extra sanitation, wipe the surface with white vinegar or a diluted food-safe sanitiser. Many professional chefs prefer to keep a dedicated wooden board for raw proteins and a separate one for produce and bread. ARTSN's Shou Sugi Ban charred boards offer an extra layer of protection thanks to the sealed charred surface.

Oil your ARTSN shou sugi ban cutting board monthly using food-grade mineral oil or board butter. Apply with a cloth, let it soak for 20–30 minutes, then wipe off any excess. Never soak in water or put in a dishwasher. Hand wash with warm water and mild soap, then dry immediately and store flat. The Shou Sugi Ban charring creates a naturally sealed surface that is already more resistant to moisture and bacteria than untreated wood — but regular oiling maintains that protection long-term.

To oil a wooden cutting board, use food-grade mineral oil or a beeswax-based board butter. Pour a generous amount onto the surface and spread it evenly with a clean cloth, working with the grain. Let the oil soak in for 20–30 minutes — or overnight for a deeper treatment — then wipe off any excess. Repeat monthly, or more often if the board starts to look dry or feel rough. Avoid cooking oils like olive oil or coconut oil as they can go rancid over time. Consistent oiling prevents cracking, warping, and keeps the wood hydrated and food-safe.

Shou Sugi Ban (焼杉板), also known as Yakisugi, is a centuries-old Japanese wood preservation technique that uses controlled fire-charring to seal and strengthen wood at a surface level. At ARTSN, this process creates a charred wood cutting board that naturally resists bacteria, beads water instead of absorbing it, and develops a texture and character unlike any standard wooden board. The result is a cutting board that is both a functional kitchen tool and a handcrafted piece of artisan craftsmanship.

Yes. Research published by UC Davis found that wood cutting boards have natural antimicrobial properties — bacteria drawn into wood fibres do not multiply and eventually die. Plastic boards accumulate bacteria in knife scars and cannot self-heal. ARTSN's fire-charred Shou Sugi Ban boards go further: the charring process creates an additional sealed layer, making them among the most hygienic cutting surfaces available. This is one reason professional chefs and serious home cooks prefer quality wooden boards over plastic alternatives.

The best woods for cutting boards are tight-grained hardwoods such as maple, walnut, cherry, teak, and acacia. These species are hard enough to resist deep knife cuts but gentle enough not to dull your blade. Maple is the most popular choice for professional kitchens due to its density and light colour. Walnut is prized for its rich dark tones and natural resistance to moisture. Teak contains natural oils that make it highly water-resistant. ARTSN uses carefully selected hardwoods and enhances them with the Shou Sugi Ban fire-charring technique, adding a layer of natural preservation that standard wooden boards do not have.