I’ve made a lot of epoxy and wood charcuterie boards—some simple, some wild. Some were gifts, some went to customers, and a few never left my kitchen. But there’s one thing they all have in common: the finish I use to seal and protect them.
And here’s the thing—it works. I’ve used it for years now, and even the board I use daily for snacks and cutting still looks like I just unwrapped it.
The Finish I Use on Every Charcuterie Board
It’s not complicated. I use food-safe Walrus Oil Cutting Board Oil, followed by their Wood Wax. That’s it. No varnish. No plastic-looking topcoat. Just simple ingredients that bring out the grain and actually protect the wood without making it feel greasy or fake.
Why This Finish Works (Better Than Others I’ve Tried)
- It’s made from 100% food-safe ingredients — no mineral oil, no synthetics, no “safe-ish” chemicals.
- It penetrates deep — this isn’t just a surface coat. It soaks in, cures, and makes your board water-resistant from the inside out.
- The wax topcoat gives it a soft sheen — not glossy, not dull. Just natural and clean.
What Didn’t Work for Me
I’ve tried some other finishes early on—especially when I started making resin-heavy builds. Here’s what didn’t cut it:
- Polyurethane: Great for furniture, terrible for charcuterie. It peels over time and isn’t food-safe once it starts to break down.
- Mineral oil: Cheap, but doesn’t last. You’ll need to reapply constantly—and it never really cures.
- Beeswax-only blends: Decent for quick shine, but not enough protection if the board gets daily use or frequent washing.
How I Apply the Finish (My Actual Process)
After I sand my board up to 400–600 grit (depending on the build), here’s what I do:
- Warm up a small amount of cutting board oil and rub it in with a lint-free cloth.
- Let it soak for 15–30 minutes, then wipe off any excess.
- Repeat once more for thicker boards or open-grain wood like walnut.
- After 24 hours, apply wood wax with circular motions and buff it in.
- Let it sit overnight. Buff again the next day if you want a slightly shinier finish.
Why My Oldest Board Still Looks Brand New
I made it three years ago—a live edge walnut board with a black resin fill. It’s been used for everything: slicing fruit, stacking cheese, serving tacos. I’ve washed it a hundred times (always by hand, never soaked), and it still holds up. No warping, no greasy residue, no weird discoloration.
FAQs About Charcuterie Board Finishes
Is epoxy food safe?
Once fully cured (typically 5–7 days), most tabletop epoxy resins are food-safe—but only for surface contact, not cutting or hot pans. Always seal the wood itself with a food-grade oil to prevent drying and cracking.
Can you put hot food on resin boards?
Epoxy isn’t heatproof. I don’t put hot pans or boiling dishes directly on my boards—especially if they have resin sections. You can serve warm food, but avoid direct high heat. Here’s what happened when I tested heat limits.
How often should I reapply the finish?
If you use your board weekly, I recommend oiling once a month and waxing every 2–3 months. If it starts to look dry or loses that soft sheen, it’s time for a refresh.
Want a Board That Already Comes Perfectly Finished?
If DIY finishing isn’t your thing, I’ve got you. Every board we sell comes sealed with Walrus Oil and includes a complimentary tin of wax for long-term care. We finish each board by hand—because presentation matters, but durability matters more.
Check out the latest handcrafted resin boards and serving trays in our shop, or explore the crafts that helped me build my resin business.
— Solomon
Founder, The Resin Society
Started with small resin tables in my apartment — now building a global community of artists, collectors, and custom design lovers. resinsociety.net
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