Make a Pastry Board

Selecting the right lumber for your pastry board is essential. The lumber should be dense enough to withstand a good pounding. The material should not transfer any flavor to the foods that are processed on it. Choose fruit or nut bearing hardwoods such as oak, maple, cherry or walnut to make your pastry board.

The pasty board's hook will keep it from sliding around while working.

1. Cut four pieces of 1x4 to a length of 21 1/2" and edge glue them. Allow the glue-up to cure completely.
   
   
2. Trim the glue-up to a width of 19 1/2", removing material from each end so they are both even.
   
   
3. Rip a 1 3/8" piece from one edge of the glue-up.
   
   

 

 







4. Round-over guidelines and three views of a completed pastry board.

   Turn the 1 3/8" piece so its face abuts the edge of the glue-up from which the piece was cut. Align the top edge of the 1 3/8" piece with the top face of the glue-up. The 1 3/8" piece will form a hook at the end of the board to keep if from sliding on a table or countertop. Glue the 1 3/8" piece in place. Allow the glue to cure completely.
   
   
5. Plane or sand the work surface (top face) of the board flat.
   
   
6. Use a router or sandpaper to roundover the edges and ends of the pastry board and hook.

With a pastry board, you can add workspace where you otherwise wouldn't have any.

1. Apply a generous coat of mineral oil to the entire board and allow it to soak in for several minutes. If necessary, apply more oil until the board no longer soaks it in.
   
   
2. Wipe away any excess oil and buff the board to a low sheen.
   
   
3. Allow the board to sit overnight and wipe away any oil that may seep back out.
   

Thoroughly clean the pastry board after each use to kill any bacteria on the board. Use a moist cloth dipped in a mixture of two tablespoons bleach to one gallon of water. Always dry the board thoroughly before you store it. To extend the life of your pastry board, reapply mineral oil occasionally.