Which wood is best for a serving platter?

There is no single best wood. Beech is hard and durable, so it is a good choice for everyday use; cherry and walnut stand out in presentation, and elm comes into its own on large platters.

Does wood change colour over time?

Yes. With light and time, cherry darkens to a deeper reddish brown, walnut becomes slightly lighter, and beech, maple and ash take on a warmer, more yellowish tone.

Is harder wood better for a board?

Harder wood copes better with knocks and knife marks, which matters if you cut on the board. Any of the six woods listed is suitable for serving, so choose by looks as well.

Which wood to choose for a serving platter

Q: Does dark wood need different care from light wood?

No. Care is the same for every wood: hand washing, no dishwasher, drying upright and occasional oiling. Stains are simply more visible on light wood.

Each of the six woods we use for our boards and platters is suitable for serving food. They differ in colour, grain, hardness and in how they change over the years. Below is a short overview of each, followed by a few pointers for choosing.

The six woods at a glance

Beech

Colour: light, cream to pale pinkish brown.
Grain: fine and even, with small darker flecks.
Ageing: with time and oil it takes on a warmer, golden tone.
Hardness: hard and dense, resistant to wear. It reacts to changes in moisture more strongly than most other woods, so do not soak it or dry it near a heat source.
Typical use: boards and platters for everyday use and for restaurants and hotels.

See the beech platter G564, the round 40 cm pizza platter and the rakija tray in our gastronomy range. We also use beech in our range for children.

Cherry

Colour: warm, light pinkish brown to reddish brown.
Grain: fine and subtle, with a smooth, almost silky surface.
Ageing: with light and time it darkens to a deeper reddish brown. A spot where an object has stood for a long time may stay lighter for a while.
Hardness: medium-hard, a little softer than beech.
Typical use: elegant, long platters for starters, desserts and buffets.

See the cherry platter G548 and the boat-shaped “Brodić” platter.

Walnut

Colour: medium to dark brown, often with darker streaks.
Grain: lively, sometimes wavy, so every piece looks different.
Ageing: unlike most woods it does not darken; over time it becomes slightly lighter and warmer.
Hardness: medium-hard.
Typical use: platters for cheese, pršut and bread, which stand out nicely against a dark background.

See the walnut platters G565 and 557.

Elm

Colour: light to medium brown, often with a visible transition between the lighter sapwood and the darker heartwood.
Grain: pronounced, wavy and highly decorative.
Ageing: darkens slightly over time.
Hardness: medium-hard but tough: its interlocked fibres make it difficult to split.
Typical use: large platters that are a table decoration in their own right.

See the XXL elm platter G539 (91 × 33 cm) and the elm platter on legs G551.

Maple

Colour: cream to almost white; maple is usually the lightest of these six woods.
Grain: very fine and even, with a smooth surface.
Ageing: yellows slightly over time.
Hardness: medium-hard to hard, depending on the species of maple.
Typical use: serving brightly coloured dishes such as sushi, which stand out against a light background.

See the maple Sushi boat L, which measures 60 × 24 cm.

Ash

Colour: light, cream to light brown.
Grain: pronounced, with clearly visible growth rings, similar to oak.
Ageing: takes on a warmer, yellowish tone over time.
Hardness: hard, tough and elastic, so it copes well with knocks.
Typical use: sturdy platters with a rustic look.

See our one-off ash burger platter. We also make a decorative wooden wine box in ash, beech, cherry or walnut, which you will find among our other products.

How to choose

There is no single best wood, but there are good choices for particular uses:

Everyday use, restaurants and hotels: beech or ash, as they are hard and durable.
Presentation and special occasions: cherry or walnut.
A large platter that catches the eye: elm.
A light background for colourful dishes: maple.

Hardness matters most if you will be cutting on the board, because harder wood copes better with knocks and knife marks. For serving, any of the six woods is suitable, so feel free to choose by looks as well.

Colour changes over time in every wood: cherry darkens, walnut becomes slightly lighter, and beech, maple and ash take on a warmer, more yellowish tone. This is natural patina, not a defect.

Care is the same for dark and light wood: hand washing, no dishwasher, drying upright and occasional oiling. Stains are simply more visible on light wood, so remove them straight away. You will find detailed instructions in our guide on how to care for wooden boards and platters.

You will find all our boards and platters in the gastronomy range. If you are choosing platters for a restaurant or hotel, also read our guide to wooden platters for restaurants and hotels. Not sure which wood to choose? Get in touch.