TeakHaus 20 x 15-inch Traditional Carving Board with Juice Canal

The TeakHaus Traditional Carving Board with Juice Canal is for cooks who carve roasts, brisket, and whole birds at home and want one board that handles both the carving and the daily prep. The large edge-grain surface gives a full roast room to rest, and the canal keeps the juices on the board instead of the counter. TeakHaus notes that Food & Wine featured this board in its list of the seven best carving boards.

Features

• Edge-grain teak: Teak’s high natural oil content acts as a moisture barrier, and its medium hardness gives a cutting surface that is easy on knife edges.


• Perimeter juice canal: A channel around the edge of the carving side catches juices from roasts and ripe produce, so liquid stays where you can spoon it back over the meat.


• Flat reverse side: Turn the board over for chopping vegetables, herbs, and bread on an uninterrupted surface.


• Hand grips: Grips cut into the ends make a heavy board easier to lift, turn, and carry to the table.


• Thick, heavy build: The board’s mass keeps it steady on the counter while you carve.

How to Use It

• Carve a rib roast, turkey, or brisket on the canal side and serve from the board.


• Rest grilled steaks or pork shoulder and collect the juices for the sauce.


• Use the flat side for daily prep: dicing onions, mincing herbs, slicing bread.


• Cut watermelon, pineapple, and tomatoes without flooding the counter.

Choosing a Size

For a smaller carving board, see the TeakHaus 16 x 12-inch Professional Carving Board with Juice Canal. For holiday turkeys and large cuts, the TeakHaus 24 x 18-inch Traditional Carving Board with Juice Canal adds working room. If you do not need a canal, the TeakHaus 20 x 15-inch Traditional Cutting Board is the same size with two smooth faces.