Cutting & Serving Boards

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. The Tramontina Churrasco end-grain board, made from authentic Brazilian teak, shows how long-wearing that construction can be.

Both have a place. Wood cutting boards are durable and easier on knife edges, while plastic boards are dishwasher-safe and convenient for raw meat. Many cooks use a Tramontina teak board for produce and bread and keep a separate board for raw proteins. A board for each job is a core part of mise en place, the habit of prepping every ingredient before you start cooking.

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.

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.

Using both sides is a practical habit. Keep one side for raw meat and the other for produce and ready-to-eat foods to avoid cross-contamination. For boards built mainly for the table, browse our serveware and serving boards.

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. A graduated set like the Tramontina 3 Piece Teak Wood Kitchen Board Set covers both, and if you are building a spread for guests, our charcuterie board ideas help you plan it.