Teak Cutting Board Rectangle Teakhaus Kitchen & Dining Review

This board was purchased in February 2019. Processed according to directions and dried after each use. After two months it started cracking and bending a little. It bends and tears (see photo) to the point where I can't use it on one side and it's getting harder and harder to use on the other side. The return period for the product has expired after 1 month, which is not very long, given the broken wooden top, it will take a few more months before any visible problems can be seen. Extremely…

Bought in mid-December and also bought and processed expensive tea oil there. after two months it started to tear in the middle at the glued joint. Hand wiped only and only used a few times. They wanted pictures and I sent them only to find out nothing is done because they kept saying there was no replacement. I hope no one buys these boards because when I looked at the reviews there have been many other people who have been through the same ordeal as me and they have nothing to work with but…

So my cutting board was looking dry and thirsty. Before use, it is important to lubricate the board with oil. However, I will say that I have been using it for a couple of weeks and the board itself has had a grit feel to it giving it a rough texture. But no worry. I took another pack of sandpaper https://www.amazon.com/gp/product/B07R64PZ8N/ref=ppx_yo_dt_b_asin_title_o02_s03?ie=UTF8&psc=1 and a sander from Walmart and sanded the board with 150, 180, 240 and 320 grit. Took me about 15 minutes…

We've had one like this for almost 8 years. It's just great. It lives on our kitchen island in a not-so-large apartment in NYC and is the center of our cooking world for many/most days. Fwiw, we use a silicone mat at the bottom so it's very stable on our countertop. Oil this board when it starts to look/feel thirsty. Depending on how often you wash it with soap and water, it could be once or twice a month. (We don't use this on raw meat.) Take a good (edible) mineral oil, rub it in and let it…

I've had it for about a year now. I bought this when we got an expensive chef's knife and after reading the advice to only use hardwood to keep the blade sharp I bought it. It took us a while to get used to the thick board on our counter as we've only used thinner, smaller boards that are easy to store, but now it's a staple in the kitchen. It can stain and I don't like using strong detergents to remove them so I try to be careful but blueberries etc need a quick wipe before they get dirty. I…

I can't remember how much time I spent researching cutting boards before deciding on this one, although I can say for sure that it was too much time. I had to stop looking when I first came across the Proteak board. But I kept searching and learning and kept coming back to this board. To add to my confusion, there has been a longstanding debate between end grain and edge grain. boards, not to mention the species war raging under the effecinatos of cutting boards. To say it can be confusing is…