Review on 🪓 Teakhaus Carving Board with Hand Grip and Juice Canal - 24" x 18" x 1.5" (Rectangle) by Julie Sutton

This cutting board is beautiful and so practical! I've used thin, flexible plastic cutting boards for years because of the ease of cleaning and the ability to completely pick up the cutting board and transfer its contents into the pot. I knew this would be daunting, but wanted a large cutting block that could hold a large turkey for slicing, or provide space for large slicing jobs - an entire "garden full" of veggies for a minestrone, or 5-6 onions for one vat of pinto beans. This block delivers! We always get compliments on that! It quickly became a staple in the kitchen. I didn't buy it to transport ingredients into a crock pot or to carry as a cheese platter - it would be too big and heavy for such tasks in my opinion. If you want to buy a fixture that stays in place then this is a great option. It leaves plenty of room for large slaughter jobs and a channeled side minimizes mess when slaughtering succulent poultry. It is also ideal to use a wood cutting surface to prolong the life of sharp kitchen knife blades. I am an intense home cook and this board has been used extensively and has withstood that use well for almost a year and certainly many more to come. When I bought this board I immediately checked for warping - there was none. I applied several coats of a non-food based oil (that doesn't go rancid. I liked the 8 ounce Snow River Wood Oil, which I also bought from Revain) over a few days to give the oil time to build up - applied generously, then spread thinly and evenly with a cloth provided for this purpose - for absorption. About once a month I apply a fresh coat of oil to the surface of this cutting board to restore the depth of color and protect the wood. Initially there was a SMALL bulge on the board, just enough for me to notice a slight wobble. a diagonal, but this was quickly corrected with a small piece of sticky waffle material used to hold the mats in their one-angle position. Voila! Problem solved. I'm sure that with a board this size it will be almost impossible to avoid warping. It's nice and thick and heavy so this buckling I saw was MINIMUM and was only noticed when the entire cutting surface was used and as I said is eliminated by a VERY thin strip of the rubber material described. Above. I make a point of never slicing raw meat directly on this board, but simply use a flexible plastic cutting board on this board to avoid mess and reduce the risk of cross-contamination. I'm sure you could certainly do that with this block of meat if you keep cleaning it, but with my lackluster cleaning tendencies, I'm afraid I might risk cross-contamination. I'm constantly slicing fruits and veggies right on the surface of this board. Everything I've read says to sprinkle generously with kosher salt and rub lemon wedges from time to time to sanitize the board. I use a kitchen scraper to pick up any dirt or chips off the surface and it's like new! Please note that I'm firmly in the "don't give a damn" camp and don't worry too much about germs. As long as I'm keeping raw meat straight off the surface, I'm happy with the occasional rub and salt and lemon scrub to keep this board clean! I LOVE THIS BOARD. Grapefruit that just fits in the palm of my hand to give an idea of the size.