You have no items in your shopping cart.
Best Sellers
-
TeakHaus 20 x 15-inch Traditional Carving Board with Juice Canal
Slice a rested brisket or rib roast on a flat board and the juice runs onto the counter. This TeakHaus Traditional Carving Board has a canal around the edge of its carving face, so the juice stays on the board, where it can be spooned back over the meat or poured into the sauce. TeakHaus notes that Food & Wine included this board in a list of the seven best carving boards.On days with nothing to carve, turn it over. The reverse face is flat and gives a full prep surface for onions, herbs and bread. Grips cut into the ends make it easier to lift a heavy, wet board out of the sink.The 20 x 15-inch size handles a whole chicken, a pork shoulder or a small turkey and still fits a standard counter. If you are deciding between this and the 24 x 18-inch board, measure the counter and the sink first. One reason customers return a TeakHaus board is that it turned out larger than they expected.
Choosing a Carving BoardFor holiday turkeys and packer briskets, the 24 x 18-inch Traditional Carving Board adds room. If you will rarely carve, the 20 x 15-inch Traditional Cutting Board is the same size with two flat faces. Learn More$120.00 -
TeakHaus 18 x 14-inch Marine Edge Grain Cutting Board with Juice Canal
The 18 x 14-inch Marine board gives a full-size cutting surface at three-quarters of an inch thick, a board that is quick to wash and hangs out of the way when the work is done. A juice canal runs on one face and a corner hanging hole lets it dry on a hook.Use the canal side for slicing cooked meat or ripe fruit, and the smooth reverse for daily chopping or serving bread and cheese. As a second board, it keeps raw proteins away from produce.Thin boards still need care. Hand wash, dry it right away and oil it on the TeakHaus schedule; a thin board that is left wet or never oiled is more likely to warp or crack. The routine takes only a few minutes a month and is set out below.
Choosing a Marine BoardFor a smaller board, see the 16 x 12-inch Marine Board. The 20 x 14-inch Marine Paddle Board adds a handle for serving. Learn More -
TeakHaus EON Cutting Board Conditioning Oil, 8 oz
TeakHaus recommends oiling its boards 2 to 3 times a month, and this is the conditioning oil it makes for them. Washing draws moisture out of the wood; regular oiling replaces it, which keeps the surface smooth and helps prevent the drying that leads to cracks.One reason a TeakHaus board comes back to us is that its owner did not expect the care the wood needs. A bottle of this oil, ordered with the board, makes that routine easy to keep. It also works on other hardwood boards, butcher blocks, salad bowls and wooden spoons.For quick touch-ups between full oilings, the TeakHaus EON Cutting Board Seasoning Stick rubs on without pouring. Learn More$18.25 -
TeakHaus 18 x 14-inch Scandi Edge Grain Cutting Board with Juice Canal
The 18 x 14-inch Scandi board gives a full-size teak working surface in a board you can lift with one hand. It is thinner and lighter than the Traditional and Butcher Block boards, so it moves easily between the counter, the sink and the table, and it still has a juice canal for carving.Use the canal side for a roast chicken or a steak and the flat side for chopping or for carrying bread and cheese to the table. Grips cut into the ends make it easy to handle, and it stores on edge in a cabinet when counter space is short.For a cook who wants teak without a heavy board to wash, this is the size to start with. The lighter build does not change the care: it still needs hand washing and regular oiling, as set out below.
Edge or End Grain?The 18 x 14-inch Scandi End Grain Board is the same size in end grain. For a smaller board, see the 14 x 10-inch Scandi Edge Grain Board. Learn More$55.00 -
TeakHaus 12 x 8-inch Edge Grain Cutting and Serving Board
A small board earns its place next to a large one. The 12 x 8-inch TeakHaus board is for slicing a lemon at the bar, cutting a few garnishes, or serving a wedge of cheese, and it keeps those small jobs off the main cutting board.It is a thin, flat edge-grain board with no canal, light enough to carry to the table with a snack on it and easy to wash and store on edge. Teak’s medium hardness is kind to a knife edge, so it suits a paring knife or a small utility knife.Thin boards are no exception to TeakHaus care. They need hand washing, prompt drying and regular oiling, and they show neglect sooner than a thick board.
Larger Thin BoardsThe 14 x 9.5-inch Edge Grain Board and the 16 x 11-inch Elegant Rounded Edge Board give more room for light prep and serving. Learn More -
TeakHaus 24 x 18-inch Traditional Cutting Board
The largest flat board in the TeakHaus Traditional line gives a home cook room to break down a whole chicken, stage every ingredient for a large meal, or roll out pizza dough without running out of surface. Both faces are smooth, so either side is a working side. According to TeakHaus, America’s Test Kitchen has named this board its winning wood cutting board since 2013.Size is the first thing to check. A 24 x 18-inch board needs a deep counter and is too large for many kitchen sinks, so plan to wash it on the counter or in a large basin. Size is one of the main reasons a TeakHaus board comes back to us, and this is the size where it matters most. Measure first, and if the space is tight, the 20 x 15-inch board does the same work.Once in place, the board’s weight keeps it from sliding during heavy chopping, and grips cut into the ends help when it does need to move.
Same Size, Other OptionsThe 24 x 18-inch Traditional Carving Board with Juice Canal adds a canal on one face for carving. The 20 x 15-inch Traditional Cutting Board is the same design for a standard counter. Learn More$132.00
