Teak cutting board
A teak cutting board has one clear advantage, and it comes down to the oil. Teak wood is naturally rich in oil, so it absorbs little moisture, does not dry out quickly and is less prone to mould than most types of wood. Teak is also hard and wear-resistant, without putting too much strain on your knife edge. Many teak cutting boards have a juice groove to catch meat juices when you rest or carve roasted meat, plus a handle that lets you carry the board straight to the table with the meat still on it.
10 Products
Tramontina Churrasco cutting board teak 33x20 cmIn stock
€24.49
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Tramontina Polywood 13998-037 cutting board teak 34 x 23 cm± 1 month
€17.95
Features of a teak wood cutting board
With a teak wood cutting board, the high oil content does most of the work. Thanks to those natural oils, teak resists moisture well, so the wood is less likely to swell or warp and bacteria and mould get little chance. That is exactly why teak was once used for ship decks.
That works in your knives’ favour: teak is sturdy, but not so hard that your edge suffers. Still, the wood naturally contains silicic acid, also known as silica or silicon. Because of that, teak can put the edge under slightly more strain than wood types known for being very knife-friendly, such as walnut and hinoki wood. Just sharpen your knives in time.
A teak wood board does not belong in the dishwasher either. Rinse it, dry it with a cloth and stand it upright. Oiling is needed less often than with many other wood types, but a few times a year helps keep the colour deep. Read here how to do that: maintenance of a wooden cutting board. You can find all wood types together in our wooden cutting boards.