Teakhaus Edge-Grain Teak Wood Carving Board with Juice Groove, Small

This butcher's block is beautiful and so handy!!! For years I've used thin, flexible plastic cutting boards for the ease of clean-up and the ability to pick up the cutting board in its entirety and transfer its contents to the cooking pot. I knew that this would be a departure, but wanted a large butcher's block capable of holding a large turkey for carving or of providing space for large cutting jobs - a whole "garden full" of vegetables for a minestrone, or 5 to 6 onions for a vat of pinto beans...This block delivers!! We get compliments on it all the time! It very quickly became a fixture in the kitchen. I did not purchase with the intent of transporting ingredients to a pot or of carrying as a cheese tray - in my opinion, this would be too large and heavy for those types of jobs. If your hope is to buy a fixture that will stay put, then this is a gorgeous option. It leaves ample room for large cutting jobs, and the one side with the channels would minimize the mess of carving a juicy bird. It's also ideal to use a wooden cutting surface to improve the longevity of the sharp blade of your kitchen knives. I am an intensive home cook, and this board gets heavy use, and has stood up well to this use for nearly a year, and surely many more to come. When I purchased this board, I immediately checked for warping - it had none. I gave it several coats of a non-food based oil (that won't go rancid...I have liked the Snow River wood oil, 8 oz, also purchased on Amazon) over the course of several days, giving time for the oil - applied liberally then spread to a thin and even layer with a cloth dedicated for this purpose - to absorb. About once a month, I apply a fresh coat of the oil to the surface of this butcher's block to renew the depth of color and protect the wood. Early on the board developed a SLIGHT warp, only enough so that I noticed a bit of rocking on one diagonal, but this was quickly remedied with a small bit of the sticky waffle-like material used to hold area rugs in their position under one corner. Voila! Problem solved. With a board this large I am sure that it would be nearly impossible to avoid all warping. It is nice and thick and heavy, so that this warping I've seen has been MINIMAL and only noticed when using the entire surface for a cutting job, and, as I said, is eliminated with a VERY thin strip of the rubbery material described above. I make it a rule to never cut raw meat directly on this board, just using a plastic, flexible cutting board atop this board to contain the mess and reduce the risk of cross-contamination. I'm sure you could do this safely on this butcher's block if you keep up with cleaning it, but with my lackluster cleaning tendencies, I worry I might risk cross-contamination. I do cut up fruits and veggies all the time directly on the surface of this board. Everything I have read suggests that an occasional, liberal sprinkling of kosher salt and scrubbing with a cut lemon is good to sanitize the board. I use a kitchen scraper to lift debris or peelings from the surface, and it's good as new! Please know that I am firmly in the "rub some dirt on it" camp, and am not overly concerned with germs. As long as I keep raw meat directly from the surface, I am happy with an occasional wipe-down and the salt and lemon scrub to keep this board clean! LOVE THIS BOARD. Have included a picture with an 8-inch chef's knife and a grapefruit that just fits in the palm of my hand to give an idea of size.

Looks great and size is perfect for my counter! I ordered the 15” x 20” x 1.5” size. Just know it’s best to season the board with mineral oil and or a wax mineral oil combination before use. Look online for instructions from America’s best test kitchen. My cutting board in the photos have not yet been seasoned. I purchased a Boos brand 2-piece Care Set 16 Oz mystery oil & 5 oz Block board cream $25.95. No sponge, just use a cloth to apply the wax. PROs 1. No Feet/2 Sided. One side with juice groove to catch juices, for cutting meats or juicy fruits, watermelon. The other for cutting, chopping vegetables or non-juicy items. 2. America’s Test Kitchen Winner – Teak wood. 3. No More Plastic Cutting Boards. Plastic shavings or dust can get in your food and be ingested and PFAS causes health concerns CONs: 1. Maintenance.& Cleaning To avoid cracking wars and an optimal cutting surface, I plan to wax my board at least once a month regular maintenance. 2. Cleaning.. Be sure to wash both sides of the board and dry thoroughly as to not cause any warping on one side or the other. Then always store it standing on its side with good ventilation away from heat. In Conclusion: This teak board is moisture and mold resistant and looks beautiful. I did a lot of research and my first choice was the-more expensive, but worth it Larchwood maple, end grain cutting board from Larchwood Canada. I recommend you buy this teahouse cutting board. It comes in various sizes and makes a beautiful and healthy way to prepare all your foods. Good health and joy!

Just so beautiful, good size grooves, thick, heavy. My husband loves it! He makes a lot of tri-tips and this is perfect.

I’m an intermediate/advanced amateur cook and have been cooking since a small boy—I’m 62. I am well versed and experienced at all types of cooking, curing meats, pickling, baking artisanal breads, sous vide, pressure cooking and canning, butchering, smoking, grilling, dry aging, etc. I have $thousands in kitchen equipment and an investor in 3 local pub/restaurants. I’m a retired aerospace engineer/rocket scientist an Air Force Space Operations Officer. I’m also an amateur woodworker and can make boards, though it is some work to do it correctly. I’ve said all that to say I’m very familiar with quality equipment including kitchen equipment e.g. even cutting boards of which I have several in wood and plastic. I recently bought a house w/ a much larger kitchen and lots of counter space. The tops are granite tile so flour, etc. gets in the grout making it harder to clean. I plan to replace the large island top with a smooth solid surface but I decided to purchase a large cutting board for now (which I’ll use later as well). This will allow me to cut veggies, cooked meat, etc. but also to work dough. I’m well aware of John Boos boards and their quality…and price! I was ready to purchase a Boos board until I saw this board review on ATK as their winner. I have a great respect for their opinions and testings. I purchased the 18” x 24” x 1.5” board flat on one side and with a juice channel on the other. It arrived today. What a beautiful board. I showed my wife who does not share my appreciation for quality kitchen equipment and her response was “ That’s pretty!” More importantly, the board is very well constructed. It is perfectly flat and fairly well oiled. I did oil it as recommended, though it only took 3 coats and not very heavy—less that the 4-5 in the instructions say it might take. Mine has no cracks whatsoever. I do have two very small dents on the smooth face but it was very well packaged. I can only assume it was accidentally damaged before packaging. I could have returned it but decided not to do so as I’m sure there will be many other battle scars before I’m done with it—when I die! This is the best board I own. It is large, which is just what I wanted—a board with real estate so I have room to work. It is heavy and stays in place. I can see why ATK gave this their top rating. I am VERY pleased!

These pictures are before I've treated and oiled the board (I'm still waiting on a maintenance kit). I didn't feel the need to take pictures with a measuring tape because the dimensions are exactly as specified (24" x 18" x 1.5"). This thing is pretty close to dominating a quarter of my island. I had to take a couple steps backward just to get the whole thing in frame. It can stand quite easily on its side! That's a first for me with a cutting board. I gave 4 stars overall because there are some imperfections in the top surface. That's to be expected, but if you look at my last picture of the underside, the pattern there actually looks better than the top. I feel like that's a silly mistake on whoever ran this through the "juice canal" phase of manufacturing. Of course it can reverse, but I will probably want the canal by default. There are two wood rows in the block that have a lighter shade to them. I think this is normal from other pictures I've seen. I guess it indicates the block orientation (maybe this is important if you've been cutting garlic on one side and want to avoid cutting another ingredient in that area after moving the block). That's me stretching for an explanation. I would have been perfectly fine with a more consistent wood tone. Definitely not a deal-breaker for me, and I have a suspicion that oil will give it a better overall luster. I'm usually really good at estimating the look and feel of something from knowing the dimensions and seeing pictures. I knew I was getting something substantial, but just be sure you really measure out and see how this fits on your counter space. Fortunately, I have a large and deep sink without a divider, so it can be rinsed with my extension faucet, but it still doesn't exactly fit *all* the way in there without propping it up on one side (not that you should be soaking this thing anyway, but don't expect to be rinsing this thing horizontally without getting water all over your counter and floor. In retrospect, this may have been a bit of an extravagant purchase for a single guy living in a small condo. I don't regret the purchase, but I think I could have easily gotten away with a board half this size -- especially since I'll probably want a separate, smaller board dedicated to raw meat. Even if this thing takes up a lot of space, it fits two of my half-sheet baking racks, and you could easily use it as a base for cooling and resting other foods. It would make a great charcuterie board for a party. I imagine serving a variety of foods on it like pizza or other breaded foods. I will avoid placing food with lots of liquids that can spill or seep into the board. It might be a good idea to lay down some parchment paper or some other boundary depending on the food and whether you want it contacting your cutting surface. One bonus (for me) is it's thick enough to notice a height-difference. I'm 6'2", and I already think counter height is too short. Cutting slightly higher actually goes a long way ergonomically for me. It's hard to quantify the value of that, but I think I'll be benefiting from that long-term. I've already made use of it as a base for grinding in my molcajete (mortar and pestle). I'm looking forward to cooking different cuisines from all around the world, so I hope to grow into it. Overall, this product is not perfect, but it is definitely high-quality. I purchased it based on a very thorough review on "America's Test Kitchen". So chef's love this thing, but you might want to ask yourself how much you want to do the proper maintenance work a chef would also be doing. If you're looking at spending this kind of money on a cutting board, I'm going to hope you understand that part. The bigger question for a home user is whether or not you can justify the size of this product -- even if it is high quality.

Teak wood is valued for its durability, water resistance, and beauty. Teak is used from boat building to the obvious...cutting boards. Teak cutting boards are great because they not only have natural oils that keep it from drying out too quick, but it also naturally fights bacteria growth, (if your not nasty leaving food on it or not washing it). To add to the fabulous wood that teak is, it is kind to knives, as well as beautiful. I own all kinds of wood cutting boards and teak always wins hands down. There is good reason teak is expensive yet desired for a deck, outdoor furniture, boats, etc. The problem you will always find in teak cutting boards is finding them made well for a reasonable price tag. Well, apparently I found my new cutting board company. I received my board from ProTeak today and honestly, best board ever!! I've spent high money on lower value boards at William Sonoma, Pottery Barn, (same company), and many other places. No way do they compare to this beauty. I love the drip grooves it has, as well as the side handles. (Side grooves for easy lift) This board was thick but not so think you can't carry or put it away easily. (I have those too) Not too thin where it looks sad and easier to crack/break. Right thickness, right large size, beautiful, TEAK, grooves where they should be, right price. Why look further? ***Please note that when buying a new board you must care for it properly. Like cast iron, or carbon steel, wash and season your board BEFORE your first use. People tend to buy a board and immediately put it to use. Don't. Step one: Wash board with warm soapy water, stand it tall and allow to fully air dry. (No heat drying) I dry boards on racks for air flow, or on their sides. Never lay flat to dry. Step two: Oil it down. I use coconut oil. No need for expensive cutting board oils. Also, coconut oil has natural properties that keep it from going rancid like many other oils. Step tres: Let it soak in the oil overnight. Step four: Wipe off any extra oil. Lastly: Enjoy. If you take a few minutes to care for your board from day one, your board will keep its beauty for life. Season it regularly with coconut oil, and you will find your board will gift you many years in return. P.S. NEVER EVER NEVER SOAK. It will destroy the board. Again, like cast iron and carbon steel. That means NO DISHWASHER. NO!! ok, I'm done. Enjoy your new board. :)

I bought this based on the strong recommendation of Cooks Illustrated. I'd read a lot of customer reviews here on Amazon for this product and was worried about the fact that so many of them seemed be arriving poorly packaged and the boards damaged. Mine arrived well packaged in a cardboard box and wrapped inside with a couple layers of bubble wrap. It looks like Amazon has finally actually listened to their customers and resolved a packaging issue. OK, I know this is supposed to be a product review so I'll get to that next. I'm a new cook so I can't say with any authority if this is the greatest cutting board a person can purchase. However, I can say that it is a very beautiful board that will look great in any kitchen. As it's dimensions indicate it is large which I personally feel is a wonderful thing! I'm so tired of using the "large" cutting board that I bought at a big box store that always kept me feeling like I desired more room to work with multiple ingredients. As far as the weight goes, yep it is heavy. I think the manufacturer specs say it weighs around 14 pounds so if anybody is like me and has trouble imagining what something weighs you can think of it as weighing about the same as 2 gallons of milk. For seniors or those with arthritis I can see where the weight may make this an unmanageable board, but for those that can lift that kind of weight for short durations it really is very manageable. I used John Boos Mystery Oil to oil the board and it has worked good. It's taken about 5 coats to get it seasoned well since it's a new board, but it's not like I didn't expect that since I'd read that initially it will take a fair amount of oil and in time it will build up in the board and require it less frequently. In hindsight I could have used a thinner coating on the board each time, but it is worth the minor investment to ensure that my new cutting board lasts for many years to come. Overall I'm thrilled with this cutting board and look forward to using it for many years to come! I'm so happy that Cooks Illustrated steered me to this particular board and am also thrilled that Amazon has gone to packaging them better so they arrive in great condition now.

UPDATE: Truly impressive customer service, this company has gone out of its way to do the right thing - I didn't even have to ask. You can confidently buy from this seller, knowing that should you have any issues they will stand behind their products. This is a solid, sturdy, proper cutting board. It displaces a many years old teak board only an inch thick and within an inch each way the same size - this is SOOO much more stable than the old one! The "handles" routed into the ends are very helpful. Upon drying after washing with warm (not hot) water & a mild soap, the raised grain was so rough it continually grabbed the lint-free cloth and shredded proper (Bounty) paper towels. This is probably still a good price for this board even though it needs to be stripped & properly finished - even 100 grit knocked down the grain and left it much smoother, taking it to 220 or beyond then oiling it will get it to where it's supposed to be. Given this I'd rather have bought an unfinished board. It'll take at least 3-4 pieces of sandpaper to get through the sloppily applied oil & board butter from the factory, then you can start sanding it.

High quality, very well made. Smooth finish. No cracks or blemishes. Recommend 100%.

Excelente tabla para cortar y presentar carne

This cutting board will help both of us prep in the kitchen. It is heavy duty and such a beautiful wood.

Beautiful, huge board. When oiled and waxed it is a stunning addition to any kitchen.

This is a beautiful cutting board, the most beautiful I have ever seen. It looks exactly as it is advertised. It has a juice canal going around the top to catch liquid which I find wide enough to easily clean and dry, and indentations on the sides of the board to make picking it up & moving it much easier. It is thick and sturdy, no cracking or warping. I find the hardness of the board excellent to chop on. I used Clarkes soap, mineral oil, & wax, to wash, & treat the board prior to use as per their product instructions. Clarkes products, their board soap, & food grade mineral oil & wax, are sold here on Amazon as well. They contain lemon which gives them a subtle lovely scent, but more importantly anti bacterial properties, which benefit a teak cutting board such as this one, as the wood is porous, and not quite as naturally repellent to bacteria as some others woods are, such as maple. The only negative I could see with the board thus far besides being a bit heavy, around 9 lbs I think, which might bother some people, is that it was a little bit rough on a few patches. I treated it anyway and am using it just fine, but in the spring I might give the board a light sanding just to make it a bit smoother, then treat it again. I purchased this board for Christmas, so I can’t comment on its longevity right now, but will update this review later. The wood also tends to get a bit dry after a few washings, so I am waxing it once per week as instructed on my waxing product, & that seems to be working well. The board was also well packaged & arrived on time. All in all, I am super pleased with this cutting board. It is a joy to cut on & looks just gorgeous in my kitchen. With proper care, hopefully it’s going to hold up well as time goes on since functionality is the main reason for such as purchase. If you want to read a good comparison of the different types of woods, and their pros and cons before choosing a cutting board, I read a good article by Bob Villa on cutting board woods on google. Teak is one of the ones discussed there.