DIY Easter Grazing Board with the Perfect Tools from The Cooking Guild

Planning a beautiful Easter grazing board? You don’t need to be a professional caterer to make it look and taste incredible—you just need the right tools (and a little inspiration).

Today, we're showing you how to build a jaw-dropping Easter grazing board at home, and which Cooking Guild knives will make prepping everything easier, cleaner, and more fun.

Building the Perfect Easter Grazing Board

First things first: grazing boards are all about variety, color, and textures.
Here’s a basic checklist of what to include:

Cheeses: Hard, soft, and creamy varieties
Cured meats: Salami, prosciutto, pepperoni
Fresh fruits: Grapes, strawberries, kiwi slices
Vegetables: Carrot sticks, cucumber slices, cherry tomatoes
Extras: Nuts, olives, mini chocolates, Easter candies
Breads: Crostini, crackers, sliced baguettes

Once you’ve gathered your ingredients, you’ll want sharp, reliable knives to slice them all perfectly without smashing or tearing.

Here are the Cooking Guild knives that can make your Easter board next-level good.

ONYX II Damascus Petty Knife

Small, nimble, and razor sharp, the ONYX II Petty Knife is perfect for slicing strawberries, carving small cheeses, and prepping delicate ingredients without squishing them.

Specifications:

Blade Material: 67 layers Japanese Damascus steel with Hitachi SLD core
Blade Length: 5 inches
Blade Width: 1.38 inches
Blade Hardness: 62–63 HRC
Handle: Full-tang fortified black G10 with mosaic pin

Dynasty Series Santoku

Lightweight and versatile, the Dynasty Santoku is a dream for cutting cheeses, fruits, and meats into neat, picture-perfect slices for your board.

Specifications:

Blade Material: San Mai AUS-10 core with 430 stainless steel
Blade Length: 7 inches
Blade Width: 2 inches
Blade Thickness: 0.1 inch (0.2 mm)
Handle: Full-tang carbonized rosewood

Nomad Series 8” Chef Knife

Need to slice baguettes or larger fruits? The Nomad Chef Knife—with its outdoor-inspired design and razor-sharp edge—makes clean, easy cuts a breeze.

Specifications:

Blade Material: X70Cr17MoV stainless steel
Blade Length: 8 inches
Blade Width: 2 inches
Blade Thickness: 0.2 inch (0.25 cm)
Handle: Stabilized burl wood and deep-sea epoxy resin, full tang

Kaiju 6” Talon Knife

For those intricate little cuts—like delicate fruits, soft cheeses, or scoring designs into cheese blocks—the Talon is a small but mighty sidekick.

Specifications:

Blade Material: Japanese San Mai Steel – Hitachi SLD core
Blade Length: 6 inches
Blade Thickness: 3mm
Blade Hardness: 61–63 HRC
Handle: Full-tang black Pakkawood with mosaic pin

Pro Tips for Assembling Your Board

Start with your biggest items first (cheese wedges, bowls of olives)
Layer in sliced meats, folded into little “ribbons”
Fill gaps with fruit, nuts, and chocolates for color
Use tiny bowls or ramekins for dips and spreads
Add fresh herbs (like rosemary or mint) for a springtime touch

You don’t need a ton of fancy tools to create a gorgeous Easter grazing board—you just need a few sharp, reliable knives and a little creativity.
By choosing quality knives that stay sharper longer, you’ll make prep faster, easier, and way more fun.

Happy Easter and happy grazing! 🐰