Teak cutting board

Features of a teak wood cutting board

With a teak wood cutting board, its high oil content does most of the work. Thanks to these natural oils, teak is highly resistant to moisture, making the wood less likely to swell or warp and giving bacteria and mould little chance. That is precisely why teak was once used for ship decks.

This is good news for your knives: teak is sturdy, but not so hard that it damages your knife edge. The wood does naturally contain silicic acid, also known as silica or silicon. As a result, teak can be slightly tougher on your knife edge than woods known for being particularly knife-friendly, such as walnut and hinoki wood. Simply sharpen your knives regularly.

Teak vs acacia cutting board

Comparing a teak vs acacia cutting board? Both woods cope well with everyday kitchen use, but there are differences. Teak is valued for its natural oils and resistance to moisture, while acacia is generally harder and can vary more noticeably in colour and grain. Acacia is often a more affordable option, whereas teak can be interesting if moisture resistance and relatively low maintenance are high on your list.

So, what is the best teak cutting board? There is no single answer for every kitchen. Consider the construction, thickness and dimensions, as well as how often you use the board. A teak end grain cutting board can be a good match if knife friendliness is particularly important to you, while a thinner or smaller teak board is easier to pick up, clean and store. For extensive food preparation, a large teak cutting board gives you considerably more room to work.

How to clean teak cutting board

You should not put a teak cutting board in the dishwasher either. Rinse it off, dry it with a cloth and store it upright. It needs oiling less often than many other types of wood, but oiling it a few times a year keeps the colour deep. Read here how to do this: maintenance of a wooden cutting board. Find all types of wood in our wooden cutting boards.