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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 -
Shun Large Hinoki Cutting Board with Juice Groove
The largest Shun Hinoki board measures 20 by 14 inches and adds a juice groove around the edge, which keeps the liquid from a roast or a ripe tomato off the counter. It is the board to choose for carving meat, slicing brisket or prepping a full meal in one place.Because hinoki is a medium-soft cypress, the surface yields under the edge, so it is gentle on the fine edges of Shun knives. At an inch thick, it sits solidly on the counter, and both sides are usable. Shoppers search for this board by name, and it makes a substantial gift for a cook who has invested in good Japanese knives.
Without a GrooveThe Large Hinoki Board is lighter and slightly smaller. Learn More$114.95 -
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 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
