You have no items in your shopping cart.
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.
-
TeakHaus 21 x 18-inch Double-Sided Countertop Board
The TeakHaus Double-Sided Countertop Board is for cooks who carve, chop, and bake on the same surface. One face has a juice canal for meat and produce. The other face has a lip along the edge that hooks over the front of the counter and holds the board in place, so you can roll dough or chop without the board sliding away from you.
Features Countertop lip: The lip anchors the board against the edge of the counter, which keeps it steady while you roll out pie crust, pizza dough, or pasta. Juice canal: Flip the board and the canal side holds juices from roasts, steaks, and ripe fruit. Reclaimed teak: Each board shows its own grain and color. Large, light board: A full-size work surface that weighs much less than the TeakHaus butcher blocks.
How to Use It Roll pie crust, pizza dough, and cookie dough on the lip side. Carve roasts and slice steak on the canal side. Knead bread with the board held in place. Set up a mise en place for a full meal. Learn More$84.00
