Help & FAQ

Yakisugi (焼杉) is an ancient Japanese wood preservation technique that involves charring the surface of timber with fire. The word breaks down directly: yaki means "to char" or "to grill," and sugi refers to Japanese cedar — the wood traditionally used in the technique.

The charring process converts the outermost wood fibres into a carbon shell that is naturally resistant to moisture, insects, fire, and decay. Buildings treated with Yakisugi have stood for hundreds of years in Japan. At ARTSN, we apply this same technique to premium hardwood cutting boards — bringing 300 years of Japanese craft into your kitchen.

Shou Sugi Ban is the Western term for the Yakisugi charring technique. It became widely adopted in US and European design markets as a phonetic approximation of the Japanese original. Today, both terms refer to the same process: charring wood with fire to create a protective carbon layer.

If you're searching for "Shou Sugi Ban cutting boards" or "Yakisugi cutting boards," you're looking for exactly the same thing. ARTSN uses both terms, though Yakisugi is the original and more accurate name.

Yes — they refer to exactly the same technique. Yakisugi is the original Japanese term; Shou Sugi Ban is the phonetic approximation that became popular in Western design markets, particularly in the United States. There is no technical difference between the two processes.

At ARTSN, we use Yakisugi as our preferred term, but you'll find both used across our site and materials.

The Yakisugi technique has been practiced in Japan for approximately 300 years, originating in the 18th century. It was developed primarily as an architectural technique for preserving exterior timber cladding and roofing on traditional Japanese buildings.

Structures built with Yakisugi-treated wood have survived for centuries, demonstrating the technique's remarkable effectiveness. The application of Yakisugi to cutting boards and kitchen objects is a modern adaptation of this ancient principle.

The Yakisugi charring process transforms the wood surface in ways that are directly beneficial for daily kitchen use:

• Moisture resistance: The carbon layer seals surface pores, dramatically reducing absorption — which means less warping, less cracking, and a board that stays flat.
• Hygiene: The char creates an inhospitable environment for bacteria, improving food safety.
• Durability: Charring physically densifies the wood surface, increasing resistance to deep knife scarring.
• Longevity: Unlike most cutting boards, a Yakisugi board develops character and beauty with age rather than looking worse for wear.

The traditional Yakisugi technique uses Japanese cedar (sugi), which is lightweight, aromatic, and abundant in Japan. The technique was originally developed specifically for cedar as an architectural cladding material.

However, the principles of wood charring can be applied to other hardwoods — and often with superior results for kitchen applications. ARTSN uses premium hardwood rather than cedar, because hardwood's natural oil content, tight grain, and inherent water resistance make it far better suited to the daily demands of a kitchen cutting board.

Cedar is the traditional Yakisugi wood, but it was chosen for architectural applications where weight and abundance were the primary considerations. For a cutting board — which needs to withstand knife work, moisture, and daily use — hardwood is a vastly superior choice.

hardwood is one of the world's most durable hardwoods. Its natural silica content adds surface hardness. Its high oil content means it resists moisture naturally even before the charring process begins. Its tight, consistent grain makes for a beautiful, functional cutting surface that resists deep scarring. We use cedar's technique on hardwood's timber.

The process at ARTSN is done entirely by hand in our Bali workshop. It begins with selecting a single, unjoined piece of premium hardwood and preparing it to the correct dimensions. Our artisans then apply a deep char across the surface using a hand torch — the intensity, duration, and technique all affect the final result, and each board develops slightly differently.

Once charred, the surface is brushed to remove loose carbon and reveal the grain texture beneath. The contrast between deep black char and the warm hardwood grain that emerges is one of the most distinctive visual qualities of an ARTSN board. Finally, the board is finished with a food-grade mineral oil and natural wax blend before shipping.

Yes, absolutely. The char on an ARTSN Yakisugi board is food-safe carbon — chemically inert, stable, and sealed beneath a food-grade oil finish before the board ships.

Carbon is the same substance used in water filtration systems and as a medical treatment for poisoning. It does not leach into food, does not react with acids, proteins, or fats, and does not off-gas at kitchen temperatures. ARTSN boards meet food contact surface standards and are safe for all normal kitchen use.

No. A properly finished and maintained ARTSN board will not transfer carbon to your food. Before shipping, every board is brushed to remove any loose surface carbon, then sealed with food-grade oil. The carbon layer is stable and bound to the wood surface.

If you notice any darkening on your food, this is a sign your board needs re-oiling — the same maintenance any wooden cutting board requires. A well-oiled board is a non-transferring surface. We also recommend giving the board a thorough wash before its very first use.

No. There is no residual smoky smell or flavour on a finished ARTSN board. The charring process occurs during manufacturing, and by the time the board is brushed, finished, and shipped, all volatile compounds have dissipated.

Some customers notice a faint, pleasant wood scent when they first open their board — similar to any premium hardwood product — but nothing that could be described as smoke. Your food will taste like your food, not your board.

Completely safe. Think of it like the char on the base of a wood-fired pizza, or on food cooked over a BBQ — people eat small amounts of that kind of carbon all the time. It's non-toxic inert carbon, and so is the char on your ARTSN board.

There are two moments you might notice a small amount:

Straight out of the box: Before first use, give the board a thorough wash with warm soapy water and dry it completely. The manufacturing process removes most loose surface carbon, but a wash before first use takes care of any last traces. Completely normal, and a one-time thing.

From knife cuts: A sharp knife cutting through the char creates tiny micro-abrasions at the cut point — releasing small amounts of carbon into the cut. This reduces significantly as the board breaks in over the first few weeks of use. It also happens far less with a sharp knife than a blunt one — a sharp blade cuts clean, a blunt one drags and scrapes. Keeping the board well-oiled and your knives sharp is the best way to minimise it.

None of this is a safety concern. It's just something to know about.

The materials in every ARTSN board — premium hardwood, carbon char, food-grade mineral oil and natural wax — all meet food contact surface standards. These are the same materials used across the professional culinary industry worldwide.

Note that regulatory bodies like the FDA set material standards rather than certifying individual products. The materials in ARTSN boards comply with these standards, and the boards are safe for all normal food preparation use.

Research suggests they may be. Wood cutting boards have been shown — including in a foundational 1993 study by food scientists Dean Cliver and Nese O. Ak — to be significantly more hygienic than plastic boards: bacteria introduced to wood surfaces die off rapidly, while plastic boards harbour bacteria in knife scars and can re-contaminate food even after washing.

A Shou Sugi Ban board extends this further: the carbon layer creates an additional inhospitable environment for bacteria, while ARTSN's dense hardwood is naturally antimicrobial. Combined with regular cleaning and oiling, a Yakisugi board is among the most hygienic cutting surfaces available.

Yes. A properly maintained ARTSN board is suitable for cutting raw meat. As with any cutting board, wash thoroughly with warm water and mild dish soap immediately after contact with raw meat, and dry completely before storing.

The dense hardwood and carbon finish make ARTSN boards resistant to deep knife scarring where bacteria can harbour. If you prefer to maintain strict separation, you can designate one side of the board for raw protein and the other for ready-to-eat foods.

Yes. Wash thoroughly with warm water and dish soap immediately after use, and dry completely. hardwood's natural oils and the Yakisugi carbon finish make ARTSN boards resistant to absorbing fish odours better than softer, more porous woods.

If any odour persists after washing, a light scrub with coarse salt and the cut face of half a lemon will neutralise it naturally — an effective technique for any wooden cutting board.

No — quite the opposite. Carbon has natural adsorptive properties that make it inhospitable to bacteria. This is the same quality that makes activated charcoal effective in water filtration: it traps and neutralises contaminants rather than supporting their growth.

Combined with dense teak's natural antimicrobial properties and a properly applied oil finish, the ARTSN board surface creates a difficult environment for bacterial colonisation. The key, as with any wooden board, is prompt cleaning after use and regular oiling to keep the surface sealed.

This is a very common question and it has a simple explanation.

The char on a Yakisugi board is non-toxic inert carbon — the same type that forms on the base of a wood-fired pizza or on food cooked over a BBQ. A small amount of surface transfer is normal in a couple of situations:

New board, first use: Before first use, give the board a thorough wash with warm soapy water. This removes any last traces of loose carbon from the manufacturing process. Normal, and done after one wash.

Knife micro-abrasions: A sharp knife cutting through the char creates tiny micro-abrasions at the cut point. This reduces significantly as the board breaks in over the first weeks of use, and happens far less with a sharp knife than a blunt one. Keeping your knives sharp and your board well-oiled minimises this quickly.

Board needs oiling: A dry, unsealed board sheds carbon more easily. If your board looks dry or lighter in colour, oil it — apply food-grade mineral oil to all surfaces, let absorb for 20–30 minutes, then buff off any excess with a clean dry cloth before use.

Safe first: the black is non-toxic inert carbon — the same type that forms on a wood-fired pizza base or charcoal-cooked food. Not a health concern.

Why it's happening — usually one of three things. The board is new and hasn't had its first wash yet (new boards can have loose surface carbon from manufacturing — wash before first food contact). The board is dry and needs oiling (a depleted oil finish means the surface isn't properly sealed). Or knife micro-abrasions — even a well-oiled board releases tiny amounts of carbon at the knife cut point, especially when new and when used with a blunt knife. This reduces significantly as the board breaks in and with sharper knives.

Wash the board, dry completely, oil all surfaces, let absorb for 20–30 minutes, then buff off any excess before use. Keep your knives sharp. Both issues resolve quickly.

Safe, yes. The black is non-toxic inert carbon — the same type that forms on the base of a wood-fired pizza or on food cooked over charcoal. Not a health issue.

Why is it happening? Usually one of three things:

The board is new and hasn't had its first wash yet. Give it a good scrub with warm soapy water before any food contact. This removes the last of any loose surface carbon from the manufacturing process — normal on a new board, and done after one wash.

The board is dry and needs oiling. A depleted oil finish means the surface isn't properly sealed. Apply food-grade mineral oil or ARTSN Board Butter to all surfaces, let it absorb for 20–30 minutes, then buff off any excess with a clean dry cloth before use.

Knife micro-abrasions. Even on a well-oiled board, cutting through the char creates tiny micro-abrasions at the knife's path — more noticeable with a blunt knife than a sharp one, and it reduces significantly as the board breaks in over the first weeks of use.

Keep the board oiled and use sharp knives. This becomes a non-issue quickly.

No chemicals whatsoever. The Yakisugi process is wood plus fire — no accelerants, no chemical treatments, no synthetic additives, no preservatives. This is the same technique practiced in Japan for over 300 years. It has always been just heat applied to raw timber.

The result is a non-toxic carbon surface — the same type of carbon that forms on a wood-fired pizza base, on food grilled over charcoal, or on sourdough crust from a wood-fired oven. Sealed with a food-grade oil finish. That's the complete picture.

Yes. All materials in an ARTSN board are non-toxic — the hardwood, the carbon char, and the food-grade mineral oil and beeswax finish. The char is the same type of carbon that forms naturally when food is cooked over fire or charcoal. Families have cooked with and around charred surfaces since fire was first used in cooking.

A properly maintained, well-oiled ARTSN board is safe for everyday use across the whole household.

ARTSN uses premium plantation teak (Tectona grandis). Teak is widely regarded as one of the world's finest hardwoods for kitchen applications — it has a naturally high oil content, a tight and consistent grain, excellent hardness, and inherent water resistance.

Its natural silica content adds surface durability that few other hardwoods can match. Teak is the same wood used in fine furniture, yacht decks, and high-end kitchen tools worldwide. We source from responsible plantation-grown teak suppliers to ensure consistent quality.

Teak is the best hardwood for a cutting board that will be used daily and expected to last. Its natural oil content makes it inherently moisture-resistant before any treatment is applied. Its tight grain means knife marks are shallower and less prone to bacterial colonisation than softer woods.

Its hardness means it holds up well to daily knife work without excessive scarring. And it takes the Yakisugi charring process beautifully — the contrast between the deep carbon char and the warm teak grain beneath is one of the most visually distinctive things about an ARTSN board.

Single-piece means exactly what it says: each ARTSN board is cut from one continuous, unjoined piece of hardwood. No strips glued side by side. No lamination. The entire board — however wide — is one piece of wood, from edge to edge.

Most cutting boards on the market are built from multiple pieces of wood bonded together with adhesives. This is done to reduce material costs and allow the use of narrower timber. ARTSN doesn't take this shortcut — each board is one piece, period.

Glue joints are the structural weak point of any cutting board. Over time, with repeated exposure to moisture, temperature changes, and knife work, adhesive joints can break down — creating seams where bacteria can harbour and the board can eventually split or delaminate.

By using a single, unjoined piece of hardwood, ARTSN eliminates this weakness entirely. There is no joint to fail, no seam to harbour bacteria, and no delamination over time. The board's structural integrity is as good in ten years as it is on the first day.

Every ARTSN board is finished with a food-grade mineral oil and natural wax blend — no synthetic sealers, no lacquer, no polyurethane. This finish is the standard category of product used on all premium wooden cutting boards in professional kitchens.

It is food-safe, penetrates the wood to condition it from within, and creates a stable surface that seals the carbon layer. The finish is topped up by you over the board's lifetime using food-grade mineral oil or our ARTSN Board Butter.

ARTSN sources plantation-grown teak rather than old-growth or wild-harvested timber. Plantation teak is cultivated specifically for harvest, reducing pressure on natural forests. We work with suppliers who operate responsibly and can trace the origin of their timber.

If you have specific questions about our supply chain, we're happy to discuss — reach out at hello@artsn.com.

Edge grain construction means the board is oriented so that the long edge of the wood fibres runs along the cutting surface — the parallel grain lines you see running lengthwise across the board face. This is the standard construction for premium cutting boards used in professional kitchens.

Edge grain boards are durable, kind to knife edges, and visually beautiful. They're also well-suited to production from a single, unjoined piece of timber — which is why ARTSN's no-glue, no-joins approach is compatible with this construction.

These terms describe how the wood is oriented relative to the cutting surface:

• End grain: Shows the cross-section of wood fibres (like looking at a tree trunk from above). Most knife-friendly and partially self-healing, but expensive and rarely available in single-piece form.
• Edge grain: Shows the long edges of the grain running along the surface. Durable, beautiful, and the standard for premium everyday boards. ARTSN uses edge grain.
• Face grain: Shows the wide face of the plank — visually striking but softer and more prone to warping with use.

Edge grain is the ideal balance of durability, knife-friendliness, and aesthetics for daily kitchen use.

Please visit our product pages for current sizes and dimensions. We regularly update our range and availability can change between batches — each product listing includes exact dimensions and weight. If you're looking for a specific size that isn't currently listed, contact us at hello@artsn.com.

Absolutely — this is one of the most popular ways ARTSN boards are used. The deep black Yakisugi surface is visually striking on a table and provides a beautiful backdrop for cheese, charcuterie, bread, and entertaining spreads.

The board goes from prep to presentation without anything extra. It's the kind of object that stops conversations when you bring it out. Many customers who buy an ARTSN board as a cutting board end up using it as a centrepiece at every dinner they host.

No. An ARTSN board contains only natural materials: premium hardwood, carbon char (from the Yakisugi process), and a food-grade mineral oil and natural beeswax finish. No adhesives, no synthetic sealers, no plastic components of any kind.

This is also why ARTSN boards do not shed microplastics into food — a growing concern with plastic cutting boards, which release synthetic particles during cutting.

Yes, completely normal — and actually a sign your board is being well used.

The Yakisugi char is a surface treatment, not a coating that goes all the way through the wood. It penetrates a few millimetres into the hardwood, creating a carbon shell. Deep knife cuts will eventually reach below that carbon layer and reveal the warm, natural hardwood colour underneath.

This does not compromise the board in any way. The natural hardwood beneath is still dense, still naturally antimicrobial, and still food-safe. Many ARTSN owners find that the contrast between the deep black char and the emerging natural wood grain creates a distinctive, evolving patina that makes their board uniquely their own over time.

The board is not damaged. It is developing character. This is part of owning a handcrafted, natural object — it changes with you.

The char has been cut through in those areas, which is expected with regular knife use over time. The Yakisugi process chars the surface of the wood — it does not transform the entire board. Deep, repeated cuts in the same spot will eventually breach the carbon layer.

This is not a defect and does not affect food safety or function. The natural hardwood beneath is one of the world's most durable, naturally antimicrobial hardwoods. Your board is still performing exactly as it should. Over time, the interplay between charred and natural surfaces becomes part of the board's lived-in character.

Care is simple and takes about two minutes:

• After each use: Wash with warm water and mild dish soap. Rinse and dry immediately with a towel — do not leave standing in water.
• Before first use: Give the board a thorough wash to remove any residual ash from the surface, then dry and oil before food contact.
• Monthly: Apply a thin coat of food-grade mineral oil or ARTSN Board Butter. Let it absorb for 20–30 minutes, wipe off any excess.
• Storage: Store flat or upright on its edge in a dry location. Never flat in a damp environment or leaning at an angle.

As a guide, oil your board once a month. In practice, oil it whenever the board starts to look lighter in colour or feels dry to the touch — these are the signs the wood needs conditioning.

If you use the board heavily or live in a particularly dry or humid climate, you may need to oil more or less frequently. When in doubt, oil it — you cannot over-oil a wooden cutting board. More oil means a better-conditioned, longer-lasting board.

Food-grade mineral oil is the gold standard for wooden cutting boards. It is food-safe, odourless, tasteless, and will not go rancid. It penetrates the wood and conditions it from within.

ARTSN Board Butter — a blend of food-grade mineral oil and natural beeswax — is our recommended option: the mineral oil conditions the wood while the beeswax creates a light protective seal on the surface. Both are available from ARTSN. Food-grade mineral oil is also available at most hardware stores and pharmacies.

No. Olive oil, vegetable oil, coconut oil, and any other cooking oil will eventually go rancid inside the wood. Rancid oil creates an unpleasant smell that doesn't wash out, and can potentially harbour bacteria.

Only use food-grade mineral oil or a purpose-made board conditioner. Mineral oil does not go rancid — it is a petroleum-derived, food-safe oil specifically formulated for this application and used universally in professional kitchens for wooden surfaces.

No. The dishwasher will damage any solid wood cutting board, including an ARTSN board. The combination of high heat, prolonged water exposure, and harsh detergents will cause the wood to crack, warp, and lose its finish significantly faster than normal use.

Always hand wash with warm water and mild dish soap, and dry immediately. This takes about 30 seconds and will keep your board in excellent condition for years.

No. Do not soak or leave your ARTSN board standing in water. Prolonged water exposure causes wood to absorb excessive moisture, which leads to warping, cracking, swelling, and eventual splitting along the grain.

Wash quickly under warm running water or wipe with a damp cloth, then dry immediately with a towel and stand upright or flat in a dry location. The whole process should take under a minute.

Exactly the same way you'd clean any premium wooden cutting board. Wash with warm water and mild dish soap after each use. Rinse and dry immediately with a towel.

For stubborn odours or staining, scrub with coarse salt and the cut face of half a lemon — this is a natural and highly effective treatment for any wooden board. Do not use bleach or harsh chemical cleaners, which can strip the oil finish and dry out the wood.

A small amount of carbon transfer during the very first few uses is normal on a new board that needs its initial conditioning oil. We recommend giving the board a thorough wash before first use to remove any residual loose surface carbon from the brushing process, then applying an oil treatment before use.

Once the board is properly oiled and broken in, carbon transfer should stop entirely. If you notice it on an established board, that's a clear sign it needs re-oiling — the oil keeps the surface sealed, conditioned, and non-transferring.

Minor warping can often be corrected. Place the board concave-side down on a damp (not wet) towel for 20–30 minutes to allow the drier side to absorb some moisture and expand slightly. Then move it to a flat, dry surface and let it dry completely.

Going forward, store the board flat or on its edge in a dry location — never flat in a damp environment or leaning at an angle. Oil both sides of the board evenly, as uneven oiling causes uneven moisture absorption and warping. If your board arrived warped, please contact us at hello@artsn.com.

Light sanding with fine-grit sandpaper (220 grit or higher) can refresh the surface of a board that has developed significant knife scarring or rough patches. After sanding, clean the board thoroughly and apply a generous oil treatment before use.

Note that sanding on a Yakisugi board will lighten the charred surface where sanded — this is normal and many owners find it creates an interesting, personalised patina. Do not use coarse sandpaper (below 120 grit), which will damage the grain structure and require more extensive re-oiling.

Light scarring is normal on any cutting board and adds character to a Yakisugi board over time. For more significant marks, light sanding with 220-grit sandpaper followed by thorough cleaning and a generous re-oiling will smooth the surface considerably.

ARTSN boards' raised grain texture naturally absorbs and blends knife marks better than flat-surfaced boards — scars settle into the texture over time rather than standing out against a smooth surface. A board that's been used for a year looks seasoned and distinguished, not damaged.

With reasonable care, an ARTSN board is built to last a generation. The combination of premium hardwood and the Yakisugi charring process creates a board that becomes more characterful with use rather than degrading over time.

The most common reason good wooden cutting boards fail prematurely is a lack of oiling — the wood dries out, cracks, and eventually splits. Oil your ARTSN board regularly and it will reward you with years, likely decades, of daily use.

Yes. Always oil both sides of the board, including the bottom, and don't neglect the edges. Oiling only the top surface creates uneven moisture levels throughout the wood — the oiled side resists moisture while the dry side absorbs it, which creates the differential expansion that leads to warping.

A thorough oiling takes an extra 60 seconds and significantly extends the life and flatness of your board.

Twenty to thirty minutes is all you need. Apply a generous coat of food-grade mineral oil or ARTSN Board Butter to all surfaces — top, bottom, and edges. Let it absorb for 20–30 minutes, then buff off any excess oil with a clean dry cloth. This step matters: excess oil sitting on the surface can leave a residue on your food. Once buffed, the board is ready to use immediately. No need to wait overnight.

If you're conditioning a very dry board for the first time, do two sessions on consecutive days — oil, absorb, buff — to fully replenish the wood before use.

The raised, textured grain on a Yakisugi board — a direct result of the charring process — is one of its most distinctive qualities. That same texture can occasionally trap fine particles of food, especially soft ingredients like herbs, garlic, or bread crumbs.

How to clean it:

• Stiff brush + warm water: A stiff-bristled dish brush (not steel wool) run under warm water in the direction of the grain will dislodge most trapped particles. This is the first thing to try.
• Coarse salt scrub: Sprinkle coarse sea salt across the board and use the cut face of half a lemon to scrub the surface, working in the direction of the grain. The salt acts as a mild abrasive and the lemon juice helps lift residue. Rinse and dry thoroughly after.
• Warm soapy water + scrub brush: For more stubborn material, a small amount of dish soap with a scrub brush applied in the direction of the grain is effective. Rinse and dry immediately.

Do not use steel wool or metal scrubbers — these will scratch the surface and damage the char layer. After any scrubbing, dry the board thoroughly and apply oil if the surface looks dry.

The raised grain texture on a Yakisugi board develops during the charring and brushing process — as the char is applied and then brushed back, the softer early wood fibres recede slightly while the harder late wood stands up, creating a subtly ridged texture. This is one of the board's most tactile and visually striking qualities.

For everyday cleaning, a stiff dish brush with warm soapy water, run in the direction of the grain, is all you need. The key is to brush with the grain, not across it. Rinse and dry immediately.

For deeper cleaning or odour removal, the coarse salt and lemon half method works beautifully — scrub the surface with the salt-lemon, rinse, dry, then re-oil if the board looks dry. This is a traditional technique that works on all wooden boards and is especially effective on textured surfaces.

There are two likely causes, and both have easy solutions.

Natural wood variation: Solid hardwood is a natural material, and slight variations in thickness or very minor cupping can cause a board to have a very small amount of movement on a flat surface. This is not a defect — it is natural wood behaviour. The simplest fix is to add self-adhesive rubber feet to the underside corners of the board. These are inexpensive, available from any hardware store, and immediately eliminate rocking while also preventing the board from sliding during use.

Minor warping: If the board has developed a bow or cup (one side concave, the other convex), this is a moisture issue — usually caused by washing and not drying thoroughly, or drying too fast on one side. See our warping FAQ for how to correct this.

If your board rocks significantly or the movement seems excessive for a new board, please contact us at hello@artsn.com with a photo — we'll assess whether a replacement is warranted.

If it slides: This is normal for any smooth-bottomed board on a smooth countertop. The solution is non-slip rubber feet (self-adhesive, from any hardware store) or a damp cloth placed underneath the board before use — a standard kitchen technique.

If it doesn't sit flat (one corner lifts): The board may have a very slight natural variation in its base, or it may have developed a minor warp. For slight variation, rubber feet at each corner will level it out completely. For warping, see our warping FAQ for how to correct it using moisture and drying techniques.

Self-adhesive rubber bumper feet are the single best upgrade for any cutting board — they prevent sliding, absorb the impact of knife work, and keep the board stable on any surface. We recommend them regardless of whether your board wobbles.

Warping in solid wood cutting boards is caused by uneven moisture — one face of the board absorbs or loses moisture faster than the other, causing it to expand or contract unevenly, which bends the board.

How to correct minor warping:

• Identify which face is concave (curving inward).
• Place the board concave-face down on a damp (not wet) kitchen towel for 20–30 minutes. This allows the drier, concave side to absorb a small amount of moisture and expand slightly to match the other side.
• Move the board to a flat, dry surface and allow it to dry completely in a flat position.
• Once dry, oil both sides thoroughly — including the bottom, edges, and all surfaces.

Preventing warping: Always dry both sides of the board after washing. Store flat or upright on its edge — never flat on a damp surface. Oil both sides evenly during conditioning. The most common cause of warping is oiling only the top surface, which creates a moisture imbalance across the board.

If the warp is severe and not correcting, contact us at hello@artsn.com.

Post-wash warping happens when the board absorbs water unevenly — typically because one face was washed and the other wasn't, because the board was left sitting in water (even a small amount), or because it was dried flat on one side while the other was exposed to air.

What went wrong: Solid wood expands when it absorbs moisture. If one face absorbs significantly more water than the other — even a small difference — the wetter face expands more, and the board bends toward the drier face.

The fix: Place the board concave-side down on a damp towel for 20–30 minutes to allow the drier side to absorb moisture and equalise. Then dry completely in a flat position and oil all surfaces evenly.

Going forward: Wash both sides briefly, dry both sides immediately with a towel, and stand the board on its edge to finish air drying. Never leave it lying flat while wet, and never submerge or soak it. These habits will keep the board flat indefinitely.

Your board is dry and needs oiling. This is the most common maintenance signal a wooden cutting board sends, and it's easy to fix.

When the oil finish in the wood depletes through use and washing, the wood fibres near the surface dry out and lose their colour depth. hardwood turns from its rich, warm tone to a greyer, more washed-out appearance. On a Yakisugi board, the char can also look less deeply black and more ashy or grey when the board is dry.

How to restore it: Apply a generous coat of food-grade mineral oil or ARTSN Board Butter to all surfaces — top, bottom, and edges. The transformation is immediate and satisfying: the colour deepens, the grain comes back to life, and the char returns to its deep black. Let the oil absorb for 20–30 minutes, wipe off any excess, and repeat once more the following day if the board was very dry.

Going forward, oil your board whenever it starts to look grey or dry — roughly monthly for a board in regular use. Think of it as a 5-minute job that extends the life of your board by years.

We ship across Australia and New Zealand. For international shipping enquiries — including the United States, United Kingdom, and other destinations — please contact us at hello@artsn.com and we'll do our best to accommodate your order.

Yes. We offer free shipping on orders over $200 AUD within Australia. For orders under this threshold, a flat shipping rate applies — calculated at checkout based on your location. Shipping to New Zealand and international destinations is calculated at checkout.

Standard delivery within Australia typically takes 3–7 business days from dispatch, depending on your location. Express shipping options may be available at checkout for faster delivery. Please allow additional time during peak periods including Christmas, Easter, and major sales events.

Standard delivery to New Zealand typically takes 5–10 business days from dispatch. Please allow additional time during peak periods. Shipping costs are calculated at checkout — proceed with your items in the cart to see current rates and delivery estimates.

ARTSN boards are packaged to protect them during transit and to create a quality unboxing experience. Each board is wrapped and boxed securely. If you're purchasing as a gift, the packaging is presentation-ready — no additional gift wrapping is needed.

If your board arrives damaged in transit, please contact us at hello@artsn.com within 48 hours of delivery with photos of the damage and the packaging it arrived in. We will work to resolve the issue promptly — either with a replacement or a refund depending on the circumstances. We take transit damage seriously and will make it right.

Yes. Once your order ships, you will receive a confirmation email with a tracking number. You can use this to monitor your delivery in real time through the carrier's tracking portal. If you haven't received a tracking email within 2 business days of placing your order, check your spam folder or contact us at hello@artsn.com.

Yes — and gifting is one of the most common reasons people buy an ARTSN board. A handcrafted Shou Sugi Ban board is a genuinely distinctive gift for anyone who cooks, entertains, or appreciates beautifully made objects. It doesn't end up in a drawer. It gets used every day and gets more beautiful with every year of use.

Our boards are popular for: weddings and engagement gifts (particularly for couples setting up a new home), anniversaries (a lasting, meaningful alternative to something consumable), birthdays (especially for the cook, the entertainer, or the design-lover in your life), housewarmings (the kind of gift that defines a kitchen from day one), and corporate gifting (distinctive, quality, memorable).

Packaging is presentation-ready. To include a personal gift note, add your message in the order notes at checkout.

Yes. If you're interested in ordering multiple boards for corporate gifting, hospitality, or retail, please reach out to us at hello@artsn.com with your requirements and we'll discuss options, pricing, and lead times. We welcome both domestic and international bulk enquiries.

We want you to be completely satisfied with your ARTSN board. If you're not happy with your purchase for any reason, please contact us at hello@artsn.com within 14 days of receiving your order and we'll work with you to find a resolution.

Please note that boards showing signs of use cannot be returned unless there is a manufacturing defect. If your board has a defect, we will replace or refund it without question.

We want every ARTSN customer to love their board. If something isn't right — with the quality, the finish, or anything about your experience — reach out to us at hello@artsn.com. We're a small team and we take every piece of feedback personally. We'll work with you to make it right.

ARTSN boards are warranted against manufacturing defects. This covers structural issues with the board itself — significant cracking along the grain under normal conditions, substantial warping that develops without misuse, or finish failures that occur under normal kitchen conditions.

The warranty does not cover damage resulting from misuse: dishwasher exposure, prolonged soaking, impact damage, or damage from failure to maintain the board with regular oiling. If you believe you have a warranty issue, contact hello@artsn.com with photos and a description and we'll assess it promptly.

Email us at hello@artsn.com with your order number, a description of the issue, and photos if relevant. We'll respond within 1–2 business days to assess and resolve your situation. We don't make returns difficult — if there's a genuine issue with your board, we'll sort it out.

We're sorry to hear this — please contact us at hello@artsn.com within 48 hours of receiving your order. Include your order number and photos of the crack and the packaging it arrived in.

We will assess the issue and arrange a replacement promptly. Transit damage is something we take seriously — every board is packaged to protect it, and if one arrives damaged we will make it right without question.

Note: Fine hairline marks in the wood grain that were present before shipping are not cracks — they are a natural characteristic of solid wood. A genuine crack is a visible split or fracture in the board's structure. If you're not sure whether what you're seeing is a defect, send us a photo and we'll tell you.

Please email us at hello@artsn.com within 48 hours of delivery with your order number and photos of the damage. We will arrange a replacement as quickly as possible.

Every ARTSN board is inspected before it ships. Structural damage on a new board is either a manufacturing issue or transit damage — either way, it is covered and we will sort it out. We don't make warranty claims difficult.

ARTSN Studios is designed in Byron Bay, New South Wales, Australia. Byron Bay is where the brand's aesthetic, ethos, and direction come from — a thoughtful, unhurried approach to making things that last.

ARTSN boards are handmade in Bali, Indonesia, by skilled craftspeople who work with the Yakisugi charring technique. The process requires hands-on skill and judgment at every stage — it cannot be automated or scaled cheaply. Our Bali workshop partners have the craft expertise to produce boards to ARTSN's exacting standards.

ARTSN was founded by Jake McKeon, based in Byron Bay. Jake started the company after discovering the Yakisugi technique and becoming convinced that it could produce a fundamentally better cutting board than what was available in the market — one that was not just functional but genuinely worth keeping for life.

ARTSN is a contraction of artisan — reflecting the handcrafted, skill-intensive nature of every board we make. It's pronounced as it looks: "artisan."

Yes. Follow us on Instagram at @artsnstudios for behind-the-scenes content from the Bali workshop, new board arrivals, kitchen inspiration, and more.

The best way to reach us is by email at hello@artsn.com. We're a small team based in Byron Bay and we try to respond to all enquiries within 24 hours during business days. We genuinely read every email and take every question seriously.

We are currently online only. All orders are placed through our website and shipped directly to you. If you're in Byron Bay and would like to see or handle a board before purchasing, reach out to us at hello@artsn.com — we may be able to arrange a viewing.

We don't offer engraving on our Shou Sugi Ban boards — and here's the honest reason: the deep black charred surface makes engraved text or marks very difficult to see clearly. Engraving cuts through the char to reveal the lighter wood beneath, which tends to blend into the surrounding texture rather than stand out as a clean, legible mark. It wouldn't do justice to either the board or the message.

What we offer instead is something better: every ARTSN board is already unique. The Yakisugi charring process is done entirely by hand, and no two boards char in exactly the same way. The grain pattern, the depth of the char, the texture, the way the black deepens in some areas and reveals warm natural wood in others — these vary from board to board. The person receiving your board will have something genuinely one-of-a-kind. Not because of an engraved name, but because it simply is.

To include a personal gift note with your order, add your message in the notes at checkout.

The scientific evidence favours wood. Research consistently shows that bacteria introduced to wooden cutting board surfaces die off rapidly and do not re-contaminate food. On plastic boards, bacteria survive in knife scars and can re-contaminate food even after washing.

Additionally, plastic boards shed synthetic microplastics during cutting — a growing food safety and environmental concern that does not apply to wooden boards. Dense hardwood boards like ARTSN's Yakisugi boards represent the more hygienic choice for daily kitchen use.

For daily prep work, a board of at least 30×20cm gives you enough room to work comfortably. For a board that doubles as a serving or charcuterie board, larger is better — 40×25cm or above creates a generous, impressive serving surface.

As a general rule: when in doubt, go larger. A board that's too small is frustrating to use and will have you moving ingredients around constantly. A board that's generously sized makes prep faster and cleaner.

For everyday home cooking, one well-made large board handles the vast majority of tasks. Many cooks prefer to have two — a large board for general prep and a smaller one for quick jobs like slicing bread or cutting fruit.

If you have concerns about cross-contamination with raw protein, a second dedicated board makes sense. ARTSN boards are beautiful enough to display on your benchtop, so having more than one is never a problem aesthetically — and each board develops its own patina and character over time.

The price difference in cutting boards comes down to material quality, construction, and craft. Cheap boards use soft, laminated wood with adhesives that break down over time and surfaces that scar and deteriorate quickly.

An ARTSN board uses single-piece premium hardwood — more expensive than laminated offcuts — and incorporates the Yakisugi charring technique applied by hand by skilled craftspeople. You're paying for a board that performs better, lasts longer, and gets more beautiful with use. Amortised over 10–20 years of daily use, a premium board is not an expensive decision.

Absolutely. An ARTSN board is equally at home as a serving board as it is as a prep board. The deep black Yakisugi surface is visually striking with bread, cheese, charcuterie meats, and garnishes arranged on it — it provides a high-contrast backdrop that makes food look exceptional.

Many ARTSN customers use their board exclusively for serving and find that the visual impact at the table is reason enough to have one. It goes from kitchen to table without anything extra needed.

Food-grade mineral oil is a highly refined, colourless, odourless, tasteless petroleum-derived oil that has been purified to be safe for use on food contact surfaces. It is completely inert — it does not absorb into food, does not react with ingredients, and does not go rancid.

It is the universal standard for conditioning wooden cutting boards, salad bowls, and wooden kitchen utensils in professional kitchens worldwide. It is available at most hardware stores, pharmacies, and kitchen supply stores — or through ARTSN as part of our Board Butter blend.

A wooden cutting board needs replacing when it has deep, persistent cracks that cannot be resolved by sanding and re-oiling, or when the surface has become so heavily scarred and rough that it cannot be effectively cleaned.

A well-maintained ARTSN board should not reach this point with normal use. Regular oiling prevents the drying and cracking that signals end-of-life for most wooden boards. If you're unsure about the condition of your board, contact us at hello@artsn.com and we can advise.