This acacia cutting board medium is the board you will reach for most often in practice. Big enough for a few steaks, a chicken or a decent pile of vegetables, and small enough to carry from the worktop to the table with one hand. The natural wood is not stained or painted, so you can see the tree's grain in the board.
Why an acacia cutting board medium and not plastic
Acacia is a hard, dense hardwood that absorbs little moisture and does not splinter easily. It is softer than glass or stone and harder than pine, which is exactly the balance you want: your knife sinks in just enough not to slip, but the edge does not blunt the way it would on a hard surface.
- Hard, dense wood that absorbs little moisture and odour
- Spares the edge of your knives, even forged steel ones
- Finished naturally, every board has its own grain
- Medium size works for both cutting and serving
- Heavy enough not to shift while you are cutting
How to use it
Put a damp cloth under the board if your worktop is slippery, so everything stays in place. Cut meat straight off the barbecue on a separate board from your raw preparation, or rinse the board thoroughly in between. Let grilled meat rest for a few minutes before cutting: the juices stay in the meat instead of on the board.
Care
Wash by hand in lukewarm soapy water, dry immediately, and never put it in the dishwasher or leave it soaking. If the board smells of garlic or fish, rub it with some coarse salt and half a lemon, then rinse. Rubbing it with a neutral, food-safe oil a few times a year keeps the wood sealed.
If you often cut large pieces such as picanha or a whole brisket, take a look at the acacia cutting board in large. All sizes and wood types are listed under cutting boards, and the matching knives are at knives.
