5 cm of end grain and non-slip feet: the block absorbs the knife's impact instead of sending it back to your wrist.
Used this board for about 6 months now. Daily. Its very good quality. I have had to re-apply oil as washing it does remove the natural or factory applied oil. I use a chopping board specific oil as that is recommended.
Phil P. Verified purchase
This is a very good cutting board. I owned a furniture shop and can attest to the quality of the work. While a couple cosmetic issues caught my trained eye, the important elements are all well done.
Craig D. Verified purchase
The photos you see are after that treatment.I'm also very impressed with the customer service. The first board I received was clearly not new…
Max T. Verified purchase
Great chopping board, absolutely no warping after cleaning which is common with cheaper brands
Steve L. Verified purchase
Wash it by hand with warm water and mild soap, and dry it standing up. Do not put it in the dishwasher and do not leave it to soak. Every two or three months, a thin coat of mineral oil extends the life of the wood and brings the colour back.
Free shipping to 12 European countries, with no minimum order.
You have 60 days to send it back, free and without explaining yourself. If something arrives damaged, message us on WhatsApp and we sort it out the same day.
Bangkok · End grain teak chopping board, 50 × 35 × 5 cm
€109,90
With end grain the knife goes in between the fibres and the wood closes again. The edge lasts far longer and the board barely marks.
It has non-slip feet and a groove that catches the juice from the meat. It does not slide about while you chop, not even on a wet worktop.
It takes the daily chopping and then goes straight to the table or the garden without looking out of place. The gift that lands with someone who really cooks.
It is polished by hand and treated with certified food-grade mineral oil. A thin coat every two or three months and it will last you many years.
It comes from FSC-certified Brazilian plantations: every tree cut is replanted. And it's been tested by SGS for food contact.
No small print
| What we compare | ErrekeEnd grain teak | Thin wooden boardThe one from any shop | Plastic boardThe one everyone has |
|---|---|---|---|
| Does it stay still? | ✓Thick and heavy; the SIDNEY boards and the BANGKOK also have non-slip feet | ✕Light, so it moves when you chop | ✕Slides about unless you put a cloth under it |
| The knife edge | ✓The knife goes in between the fibres | The knife cuts the fibres and it marks sooner | Scratches with every cut |
| Over time | ✓A thin coat of oil every 2 or 3 months and that is it | ✕Bends or warps | ✕Fills up with marks and needs replacing |
| Tested material | ✓FSC teak, food safe (SGS tested) | They hardly ever say | They hardly ever say |
| Chopping and serving | ✓Goes to the table: looks good for serving | Stays in the kitchen | ✕Does not go to the table |
We compare with the most common types of board, not with any particular brand.
Cast aluminium in the baking tins, olive and teak in the boards, iron and steel in whatever goes on the heat.
FSC-certified wood, safe for food contact under European standard 1935/2004.
With an average rating of 4.7 out of 5. Thousands of kitchens already chop, bake and cook with Erreke.
No. Solid wood swells and cracks with heat and pressurised water. Wash it by hand with warm water and mild soap, and stand it on edge to dry so both sides drain.
Every two or three months with normal use, or whenever the wood looks dull and feels rough. Food-grade mineral oil, a thin coat, leave it a few hours and wipe off the excess.
With end grain the knife slips between the fibres and the wood closes up again: the edge lasts longer and the board shows fewer marks. These boards are thicker and heavier, made for daily cutting. Edge grain boards are thinner and lighter, ideal for serving.
Teak is one of the most stable woods there is for a cutting board: it has its own natural oils and a high density, so it takes in little water and barely moves. What does damage it is water handled badly: soaking it, always washing the same face, or putting it in the dishwasher.
Wash it by hand, stand it on edge to dry and give it a thin coat of mineral oil every two or three months. That way it lasts years without opening up.
Less than you would think. Teak is dense and barely porous, and with end grain the fibre closes up after the cut, so you do not end up with a knife groove full of food.
Garlic, onion and beetroot can leave a trace. Scrub it off with coarse salt and half a lemon, rinse and stand it up to dry. If it bothers you, keep the juice-groove face for meat and fish and use the flat one for everything else.
It weighs 5.8 kg. This is a block meant to stay put on the worktop: that mass is what keeps it from shifting a millimetre while you cut. You can lift it with both hands, but if the idea is to move it every day, go for a smaller size in the same family.
It also sits on non-slip feet, so it does not wobble even on a wet worktop.
In end grain teak there are six sizes, from the RIO (30 × 20.5 cm) to the SIDNEY boards (58 × 38 cm). If you are going to leave it on the worktop and you cut meat, the bigger the better. If you are short of space or move it every day, look at the BALI (44 × 30 cm) or the RIO.
Order before 1 pm and it leaves our Tarragona warehouse the same day. Delivery takes 48-72 hours to mainland Spain and Portugal, 3 to 6 working days to Germany, France, Italy, the Netherlands, Belgium, Austria and Luxembourg, and 4 to 6 working days to Poland, Sweden and Ireland. Shipping to these 12 countries is free, with no minimum order.
You have 60 days to return it for any reason, on top of the 14 required by law, and it is free: you write to us and we send you the label. It has to come back new, unused and in its packaging.
Luis, the founder. On WhatsApp every day from 10 a.m. to 9 p.m., or at soporte@erreke.com.
