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Cutting Boards
The surface beneath a knife has a direct effect on how long its edge lasts. Glass, stone, and ceramic dull a blade quickly; wood absorbs the impact of each cut and helps a fine edge stay sharp. This collection focuses on two woods chosen for their compatibility with quality cutlery: teak and hinoki.
Teak is a dense tropical hardwood with a high natural oil content, which gives it strong resistance to moisture. Our TeakHaus boards are available in edge-grain and end-grain construction, from compact serving boards to full butcher blocks. Hinoki, a Japanese cypress, is a softer wood that gives slightly under the blade, which makes it a preferred surface for thin, hard Japanese knives. Both woods benefit from regular oiling, and board oil is available in this collection.
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TeakHaus 14 x 10-inch Scandi Edge Grain Cutting Board with Juice Canal
The TeakHaus Scandi Edge Grain Cutting Board in this size is for small kitchens, quick tasks, and anyone who wants a teak board that comes out and goes away in seconds. It is light enough to grab with one hand and has a juice canal for slicing fruit or a single steak.
Features Edge-grain teak: A cutting surface that is easy on knife edges. Teak’s high natural oil content acts as a moisture barrier. Thin, lightweight build: Easy to lift, rinse, and store in a drawer, cabinet, or dish rack. Juice canal: Catches juices from citrus, tomatoes, and cooked meat. Hand grips: Grips cut into the ends make it easy to carry or hang.
How to Use It Slice limes, lemons, and garnishes at the bar. Prep a shallot, a few cloves of garlic, or a handful of herbs. Slice a single steak or chicken breast. Serve cheese and crackers for two.
Choosing a Board For a full-size board in the same collection, see the TeakHaus 18 x 14-inch Scandi Edge Grain Cutting Board or the TeakHaus 18 x 14-inch Scandi End Grain Cutting Board. Learn More$42.00
