End-Grain & Acacia Cutting Boards

Thick end-grain boards in acacia and teak, kinder to your knife edges than glass, stone or bamboo, plus a set of three acacia boards for everyday prep.

End grain cutting boards in acacia and teak

An end grain cutting board is made of wood blocks set with the fibers standing up. The knife edge slips between the fibers instead of cutting across them, which is kinder to sharp Japanese-style blades than glass, stone or bamboo boards. We also offer a set of three edge-grain acacia boards for everyday prep.

End grain or edge grain?

Edge grain boards (long strips of wood) are lighter and cheaper. End grain boards are thicker and heavier, show fewer knife marks and treat edges more gently. If you use good knives every day, end grain is worth it.

Acacia or teak?

Both are dense hardwoods that resist moisture. An acacia cutting board has strong contrast in its grain; a teak cutting board contains natural oils that help it resist water. Choose the look you prefer; both come in Medium and Large.

How do you care for a wooden board?

Wash by hand with warm soapy water, dry it standing up, and oil it with food-safe mineral oil when it looks dry. Never put it in the dishwasher. Full steps in how to clean and oil a wooden cutting board; for the details, read end grain vs edge grain cutting boards and is acacia good for cutting boards?

Complete the setup with whetstones and sharpening kits and a magnetic knife block. Every order ships free from US stock, arrives in 5–9 business days, and you have 30 days to return an unused item.

before you choose

Questions we often get

How often should I sharpen my knives?

For a home cook, every two to four months on a whetstone, with a few strokes on a ceramic honing rod before cooking. See our sharpening guide.

Can I cut raw meat on a wooden board?

Yes. Wash the board with hot soapy water right after, then sanitize it with white vinegar or diluted bleach and dry it standing up. Many cooks keep one board for raw meat. Read how to clean and oil a wooden cutting board.

Which cutting board is best for Japanese-style knives?

A wooden end-grain board: the edge slips between the wood fibers instead of cutting across them. Avoid glass, stone and marble. More in end grain vs edge grain cutting boards.

What if it's not right for me?

You have 30 days from delivery to return an unused item. Return shipping is paid by the customer; damaged or defective items are replaced or refunded at our cost.

All questions