Teakhaus Cutting Board - Extra Large (XL) Teak Wood Cutting Board 24”L x 18”W x 1.5” Thick - Professional-Grade Reversible Edge Grain Wood - Knife Friendly - FSC Certified

I can't remember how much time I spent researching cutting boards before I settled on this one, although it is safe to say, it was too much time....I should have stopped looking when I first came upon the Proteak board...but I kept looking, and learning, and always ended up coming back to this board. To add to my confusion, there is the long running debate between end grain and edge grain boards, not to mention the wood type war that rages among cutting board effecinatos. To say that it can get confusing is an understatement. Needless to say, when I came upon the Proteak cutting board, I was impressed. I was impressed with the size, the quality, the appearance, and the price. Yep. The price is quite impressive, but if you want a cutting board that will instantly become your favorite board, it is worth the cost....and believe me when I tell you that there are many similar cutting boards out there that cost quite a bit more than this one. First, let me explain the differences between End Grain and Edge Grain... Edge grain (long strips of wood, laying side by side to create your cutting board surface) absorbs less and takes less wood to make a board so they are often more cost effective. End grain (smaller blocks of wood, with the age rings showing, placed side by side to create a cutting board surface that consists of many different squares. Butcher Block boards are made from end grain wood. End grain is considered, by some, to be the least abrasive cutting surface for your knife edge and has been described as "self healing", which means that the small cuts on the surface of the board may close back up to some degree. This happens primarily because end grain wood is more moisture absorbent. Personally, I am not sure if that is a good thing or a bad thing. I guess it is a matter of personal preference. I chose the Edge Grain because I didn't like the idea of all the bacteria that can quickly grow in an end grain board. The wood type debate is one I won't get in to. While many people prefer hardwood cutting board, such as Oak, Maple, Teak, even Walnut and and Cherry, there are others who prefer soft wood, such as Fir, Hinoki Cypress and Pine woods. Again, I think it is a matter of personal preference. I chose a hardwood once again because of the possible bacteria build up factor of soft wood. Teak is considered to be an excellent hardwood for cutting boards, and, face it, the teak used to make this board is just plain gorgeous. Then there are the various cutting board styles. Cutting boards with feet are not intended to be used on both sides so you end up with half the cutting surface. If you do you switch the feet you can end up with holes in the board that absorb bacteria. Don't forget to pay attention to thickness no matter who you buy a board from. I didn't want a board thinner than 1.5" and would not want a board over 3" simply because of it's weight...but that's me... Which is what brought me to this 1.5" thick, 20" x 15" edge cut, Proteak cutting board. I am an old woman, and I have had more than my share of cutting boards since I first started cooking way back in 1970. I currently have a monster of an end cut butcher block cutting board sitting dormant on my cook book shelf. It weighs a ton, has no handles and is only usable on one side because some genius thought it was better to put feet on the thing than to notch out handles along the edge to make it easier to lift. And...I have been treating that board with various wood oil products for nearly ten years now, and it still sucks up oil like a sponge. If it sucks up oil, one can only imagine what it would do with the liquids from fish or meat. No thanks. My new Proteak has satiny smooth, usable surface on both sides, and handy notched out handles that make it easy for my arthritic old hands to lift and move from place to place. How nice is that? But, the main thing I love about this board is it's size. Don't wast your money on anything smaller than a 15" x 20" board if you intend to do any serious chopping. The larger cutting surface is just so nice... And then there is it's appearance. It is lovely! So lovely, in fact, that it has become a regular at our dinner table. I know that over time, my cutting board will develop it's fair share of battle scars. That's what cutting boards are for, but I am confident that those scars will only add to it's character and make me love it even more than I already do. And, keep in mind that both sides of this board are usable. I have been doing the majority of my chopping on one side, and keeping a "pretty" side for serving and storage. My board stands along the wall on my kitchen counter, close by the stove for easy access, but out of the way when not in use. And it looks lovely standing there! All wooden cutting boards require proper care and feeding, and I purchased products that are reportedly among the best to help care for the wood and protect its surface, and with a little bit of love and effort, I am confident that this cutting board will be the last cutting board I will ever buy.

I ended up having to purchase this board two times. The first one was unfortunately packed with a single 3' sheet of packing paper in the box with this 15+ pound slab of wood and arrived with multiple dents on one side that were severe enough that the board wouldn't lay flat with that side down. Fortunately the return/replacement process was fairly painless and the second board arrived unscathed. Shipping issues aside, this is a wonderful work surface for cutting tasks. It's heavy and flat enough that typical activity won't have it sliding around on the counter and after years of using smaller plastic cutting boards, it was positively luxurious to have such a large work area. The board arrived a bit dry, but a quick wash and pass with some mineral oil brought out the color and natural luster of the teak (as well as the natural warm spicy smell of the wood). Mine has a lot of variation between the individual pieces with some knots and dramatic streaks making up the finished board and is overall quite appealing to look at. Cleaning and care are simple, usually just requiring soap and warm water, but I admit that I don't cut meats on this board. The size does make it a tight fit in most sinks, but that should be the only hurdle. Highly recommended if you have the space for it.

Really nice board. Saves counters, easy to clean and gorgeous to use for entertaining guests. My chef's knives don't leave any visible marks.

I love this cutting board. I don't have much counter/workspace in my kitchen. This board fits nicely in the small area I have and looks good enough to leave out. Yes, it does have knife Mark's in it, I have been using it several times a day for a year. I did not buy it to just look pretty. Even having knife marks, it still looks good on the counter. My only suggestion, don't chop onions or garlic on it. As with all wood cutting boards, the smell is hard to get out. It requires a whole process of washing, salting, using lemon juice or vinegar and the putting outside in the sun for several hours. It's just easier to use a plastic board for those things. If I had more space in the kitchen, I would buy another one. It will be handed down to a grandchild when I am gone. The quality is that good.

I ordered this cutting board to replace a smaller wooden one that, to be fair, would have lasted a lot longer had I taken care of it properly. My goal with this one was to spend enough money on it so I would be more apt to take care of it. With that in mind, I also ordered some mineral oil. I'll start with the good: The size of the board is great, measurements can be hard to picture so you can image about two and a half textbooks lying side by side length wise to get an idea of the width. It has plenty of room for chopping up a few veggies or herbs and pushing them off to the side to make room for more cutting action. It fits nicely on my standard countertop space and I don't feel like it's in the way. The board, being teak, is colored beautifully. It came exactly as pictured and looks nice enough to leave on the counter full time. It's like a piece of furniture. Also, the smell of the wood still comes through strong; after nightly use for some time now it still gives off a lovely scent. The cut of the board is practical. With rounded edges it's more resistant to wear, and the handles are a nice added bonus for maneuvering it around. I will add though that, if there were no handles, it's light enough to pick up comfortably. The bad: My only complaint is that after the very first use I could see dozens of visible knife marks and, of course, they only grow in number after each use. This may be a property of the teak, but I can't imagine some kind of heat treatment or something wouldn't help to mitigate this. My other board cracked after years of use and mistreatment, but barely had any visible knife damage. I would definitely consider buying it again, but I would consider finding something that will retain its beauty a bit longer.

First impression: I like this Teakhaus cutting board, right out of the box, it had a gorgeous grain pattern and a smooth, silky feel, like it had been lightly oiled at the factory. No rough edges, no warping, and no visible flaws—just a solid, beautifully crafted board that looks fantastic on the counter. While the board came ready to use, I decided to give it a few additional coats of mineral oil, followed by a final beeswax treatment. The wood soaked it right up, and after letting it sit overnight, the surface became even richer in color and smoother to the touch. This extra conditioning not only enhances the board’s appearance but also helps protect it from moisture and wear. In terms of performance, this board is very good so far, It’s gentle on knives while still feeling sturdy under the blade, making it great for everything from chopping vegetables to carving meat. I have sharp knives and they give a very satisfying bite in the wood when I cut stuff. To keep it from sliding around on my counter, I placed a simple rubber drawer liner underneath, which is an inexpensive fix that works perfectly. Now, the board stays put, even during heavier prep work. Another big plus is teak’s natural resistance to moisture and bacteria, which makes maintenance a breeze. A quick wash with warm water and mild soap, followed by drying, is all it takes to keep it in great condition, for light prep work, just a wet towel over the surface cleans it completely. Overall, this is a beautiful, durable, and functional cutting board that has quickly become one of my kitchen essentials. If you're looking for a high-quality board that performs as well as it looks, this is an excellent choice. Highly recommended!

This is a serious kitchen tool, not something that should be stored away and gotten out for each use. It's beautiful enough to display full-time on a work counter, heavy and very stable, and large enough to chop, slice, and prepare food without having it flying all over the room. Like all such professional-grade equipment, it deserves care and maintenance. I treat mine with food-grade mineral oil, then wax it with food-grade beeswax to keep it looking like new and to help it repel all moisture. This board is too big to immerse in a sink, nor should you, for immersion can weaken the glue joints. Simply wash it off, wipe it dry, and retreat it once or twice a month. It's the best cutting board I've ever used, fully worth its price, which is not minimal.

What a beautiful cutting board - my goal had been to switch away from my plastic boards, and move exclusively to titanium. Nothing about chopping on titanium works for me. Plastic isn't an option, with concern for ingestion of bits of plastics. According to what I found, this wood is gentle on knife blades, is rugged, substantial, weighs in nice to assist in not sliding around the countertop, and is a reputable brand. I'm very pleased with the board. I've used wood boards for 40 years, and to my knowledge, we've succeeded in keeping them clean enough to not poison ourselves. I found the price very agreeable, and it's heavy enough that it really doesn't slip around. There is ample room to chop multiple ingredients. I would buy from this manufacturer again - highly recommended.

Wood splintered on the entire the surface on both sides after first initial washed with mild soap and water (I have not even got the chance to use it). Contacted customer support and was tole to initiate for a replacement. I am going to get a refund instead. Lesson learnt: getting popular product and based on reviews will not guarantee it’s quality.

Just received the board. Came beautifully wrapped in bubble packing, unfortunately it has left series of bubble marks on the beautiful board. If this does not go away with the mineral oil, I will have to return it.

excelente

First good wood cutting board. Gtreat cut resistance, weight and construction.

I purchased this for my kitchen to handle all general and heavier cutting activities that needs to be done and never have been happy with the smaller plastic cutting boards that we have. Im totally happy with this choice.