Teakhaus Edge Grain Teak Cutting Board
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Teak edge-grain, naturally water-resistant (teak oil content), minimal maintenance. Best for near-sink placement or users who prefer low-maintenance wood. Marginally gentler on knife edges than maple.
Teak edge-grain, naturally water-resistant (teak oil content), minimal maintenance required. $80-150. Best for outdoor use, near-sink placement, or users who prefer low-maintenance wood. Slightly softer on knife edges than maple.
Teakhaus uses plantation teak with natural oil content in the 2-8% range, which makes the board inherently water-resistant without the regular mineral-oil cycle that maple needs. Janka hardness around 1000 is slightly softer than maple, which is marginally easier on knife edges; the coarser grain provides usable grip during wet cuts. Edge-grain construction in the standard 20x14-inch panel is dense enough to absorb cleaver pressure without flexing. The trade is teak's silica content (1-2%), which can dull very hard Japanese knives faster than maple over time, though most home cooks will never notice. For a kitchen near a sink or for cooks who forget to oil, teak forgives neglect that maple punishes.
Pros
- Natural teak oils mean minimal mineral-oil maintenance
- Slightly softer than maple, marginally gentler on edges
- Holds up better than maple in damp environments
- Typically priced below comparable Boos boards
Cons
- Silica content can accelerate wear on very hard knives (HRC 62+)
- Coarser grain pattern is less refined visually than maple
Why America's Test Kitchen Calls the Proteak Edge Grain Teak Cutting Board the Best Cutting Board
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