Avocado Toast?!

No.

What are all the extra holes for?

Glad you asked. The flat, circular recesses on some boards are intended for ramekins (for acids, oils, sauces). The ovoid spaces are intended for condiments, spices, and any other mies-en-place / broken-down salad dressings you might serve with your avocado salad.

But what is a ramekin?

source: google.com

What is mise-en-place? Not all of us went to culinary school...

And neither did I.

" It's a French culinary phrase that means 'putting in place.' It is used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that are expected to be prepared during a shift." (source: Wikipedia.org)

Skin on, or skin off?

Everyone's different, but I prefer skin off. The boards are treated with a food-grade mineral oil so that you can eat the avocado on the half shell, out of its skin for minimum clean-up afterwards. Unfortunately, Mother Nature has been kind to some trees, and less kind to others. Some of these avocado boards have marks, holes, and figuring that make eating the fruit skin-off a little more dicey. I would recommend if you have any apprehension, keep the skin on. It's safer that way.

I eat the avocado out of the palm of my hand. Why do I need your fancy board?

You don't. But the avocado board was made for people like you, by someone like you (me). This is how it all started. An avocado salad for lunch with olive oil and balsamic. Or for breakfast with cumin, cayenne, salt, and pepper. These boards celebrate the fruit and encourage more consumption-by-spoon method.

What happens if I put the board in the oven?

Don't do it. I tried this once, and it dried the entire thing out. Outside of that, if you do it and find success, please tell me how hot and for how long you baked the avocado.

Can I use the bottom like a cutting board?

You can use the bottom like a cutting board, but I don't recommend any serious knife edge on this wood if you want the entire piece to live a long (second) life. The relative hardness of domestic and exotic wood species are measured by amount of denting and wear it can resist based on the Janka scale. In fact, avocado wood lies somewhere between medium and hard by these standards, and doesn't measure up the hardwoods one would normally find made into cutting surfaces. The more nicks your board has, the more likely unwanted water and bacteria is going to find its way into the cracks.

I don't mean to be rude, but what happened to your hand?

Burned in a fire when I was three. A stove-top accident. Tragic, really.