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Cutting & Serving Boards

Cutting & Serving Boards Cutting & Serving Boards
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Cutting Boards and Serving Boards for Prep and Presentation

A good cutting board is where the cooking actually starts, the steady surface under your knife as you work through a pile of onions or a Sunday roast, and the piece you slide onto the table when the cheese comes out. Tramontina cutting boards are made from solid teak and mahogany, hardwoods dense enough to resist deep knife scarring while staying gentle on the blade's edge. From a small board for quick prep to a large end-grain block for carving, the collection covers the daily work and the gathering.

This collection offers a cutting board for every prep and serving task, including:

Behind every board is a respect for natural materials and the way a kitchen really gets used, and developed with:

  • Solid teak and mahogany that take years of daily chopping without deep scarring or warping
  • A surface firm enough to spare your counters yet kinder to your knife than glass or stone, so the edge lasts
  • End-grain tops on select boards, where the fibers part around the blade and close back up to hide the cuts
  • Juice grooves and carry handles that catch the drippings from a roast and bring it straight to the table
  • Simple care, a wash and dry plus the occasional rub of oil, keeps the wood rich for years

Dice onions for a weeknight dinner or build a board for a dinner party, and the same solid hardwood surface earns its place on the counter and the table.

Your Cutting Board Questions Answered

What is the best type of cutting board?

For most kitchens, a hardwood cutting board offers the best balance of durability and knife care. Dense woods like teak and mahogany resist deep cuts better than soft woods, and they are gentler on your knife edge than glass or hard plastic. End-grain boards last especially long because the wood fibers close around the blade.

Is a wood or plastic cutting board better?

Both have a place. Wood cutting boards are more durable, easier on knife edges, and naturally resist bacteria as they dry. Plastic boards are dishwasher-safe and convenient for raw meat. Many cooks use a wood board for produce and bread and keep a separate board for raw proteins.

What is an end-grain cutting board?

An end-grain board is made from wood blocks stood on end, so you cut into the tips of the fibers rather than across them. The fibers part around the knife and close back up, which hides cut marks and keeps the blade sharper. End-grain boards are heavier and more durable, which makes them well-suited to chopping and carving.

How do you take care of a wood cutting board?

Hand wash with warm soapy water and dry it upright so air reaches both sides. Never soak a wood board or run it through the dishwasher, since prolonged water exposure causes warping and cracking. Every few weeks, rub in food-safe mineral oil to keep the wood conditioned and water-resistant.

Can you use both sides of a cutting board?

Yes, and it is a practical habit. Use one side for raw meat and the other for produce and ready-to-eat foods to avoid cross-contamination. Boards with a juice groove on one side and a flat serving surface on the other are designed with this in mind.

What size cutting board should I get?

A mid-size board around 13 by 9 inches handles most daily prep, while a large board around 16 inches and up gives you room to break down a roast or work through a big mise en place. Smaller boards are handy for quick jobs like slicing a lime. A set in graduated sizes covers all three.

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