The Food52 product line is happening, thanks to YOU.
Quick catch-up for those who missed it:
- We announced that we’re developing our first-ever line of Food52-branded products.
- And that there was one vital detail: You’d be helping us make the decisions.
- Then we told you what our first product would be: a cutting board. And we asked you to fill out a questionnaire on what you’d want in your ideal cutting board.
Then things got crazy.
THE RESULTS: BY THE NUMBERS
10,000 of you answered every question. And many thousands offered additional detailed, impassioned thoughts. Clearly there’s a need for a better cutting board in this world!
Here are the key takeaways from the questionnaire—with some comments from us:
- High quality wood matters to you. A lot. 70% of you said so.
- Medium weight and thickness is best—73% of you wanted something that was neither chunky nor flimsy. Goldilocks wants her cutting board juuuuust right.
- 40% of you like Cherry/Teak and 34% like Maple/Birch—which was a surprise to us because, traditionally, walnut boards have been our best-sellers.
- 89% of you want a rectangular board.
- You were split between wanting one large board that could handle all tasks, and wanting both a large and small board.
- 67% of you want sustainably harvested wood, regardless of where it comes from.
- Indents/grooves to help lift the board would be a nice-to-have.
THE DEVIL’S IN THE DETAILS
We thought creating a cutting board would be a straightforward endeavor. Nope! In addition to the above consensus around key design features, you shared boatloads more details. Here’s some of what you were shouting from the rooftops for:
- A deep groove to catch juices on one side for cutting cooked meat and no groove on the other side for prep work. This is more expensive to pull off, but we love this concept.
- Dishwasher safe. Alas, this won’t work for a wood board.
- An option to personalize or engrave. We’re looking into this.
- A board that’s affordable. Wood selection and design details make the most difference here, but we’re setting a goal of less than $125.
- A board that can easily stand on its side to dry quickly.
- A lip to hug your counter edge.
- Non-slip feet on the bottom of the cutting board. This may be difficult to pull off if we do a juice groove, as people also want a flat side.
- Sized to fit across a sink, so it could be used as a workstation.
- A board made of a solid piece of wood to avoid splitting/cracking. We hear you!
What's Next on Our Cutting Board Journey?
The next step is getting a couple of prototypes made. Given the number of features that are important to you (which have an impact on the price of the board), we decided to move ahead with less expensive and durable maple over cherry or teak.
Here are the two options we have in mind:
- An 18-inch by 13-inch reversible maple board: One side will have a deep juice groove; the other side will be flat.
- An 18-inch by 13-inch reversible maple board: One side will be trencher style (with a sloped trench for catching juices—as it’s less likely to overflow like a groove, and makes pouring juices easier); one side will be flat.
We should have these ready to show you by the first or second week of June. Sharpen your knives and get ready for the next round of feedback. In the meantime, stay on the lookout for our next branded product announcement. (Hint: You may want to stand on it while chopping on your new cutting board.)
Are you excited for our private label line? Let us know what other products you'd love to see from us!