An end grain acacia board with a juice groove cut around the edge, so the surface that treats knives best also handles a roast.
- Sustainably sourced acacia. A richly grained hardwood where no two boards carry the same pattern. Hard enough for heavy daily use, naturally antibacterial, and naturally resistant to moisture and wear.
- End grain construction. The fibres stand upright so the blade passes between them instead of across them. The surface partly closes behind the cut, which is why end grain outlasts everything else and stays kind to a knife.
- Juice groove. Catches the run-off from a roast or a ripe tomato instead of letting it reach the bench.
- Kinder to your knives. Timber is softer on a blade than glass or stone, so edges stay sharp longer.
- Naturally more hygienic than plastic. Wood has inherent antibacterial properties and does not hold the knife scarring that plastic does.
- Measures 50.5x36x3.3cm. Sized so you can check it against your bench before you buy.
- Finished to show the grain. Treated to bring out the colour and figure of the timber rather than bury it under a coating.
- Hand wash and dry. Timber does not belong in a dishwasher, and a wipe down keeps a board going for years.
- Oil it now and then. A wipe of food-safe mineral oil feeds the timber and keeps the grain from drying out. Do that and a board like this outlives most of the kitchen.
Peer Sorensen has been making timber boards since 1981.