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End-Grain Acacia Cutting Board
  • End-Grain Acacia Cutting Board
  • End-Grain Acacia Cutting Board
  • End-Grain Acacia Cutting Board
  • End-Grain Acacia Cutting Board
  • End-Grain Acacia Cutting Board
  • End-Grain Acacia Cutting Board
  • End-Grain Acacia Cutting Board
  • End-Grain Acacia Cutting Board
End-Grain Acacia Cutting Board

END-GRAIN ACACIA

£74.95
£14.00
£15.95

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4-9 working days

Free 30-Day Return
If you aren't satisfied

The safest and most proven cutting board. No bacteria or cross-contamination, knives stay sharp, and the surface remains clean and smooth with minimal care.

BENEFITS
  • Self-healing surface
  • Gentle on knives
  • Naturally antibacterial
  • Durable and long-lasting
  • Premium aesthetic
  • Non-slip and stable
  • Easy to maintain
SPECIFICATIONS

Material: Acacia wood
Thickness: 2.5 cm / 1"
Size: 28 × 39 cm / 11 × 15.3"
Weight: 1.6 kg
Construction: End grain
Built-in handles
Anti-slip rubber feet

Each piece is unique, with natural variations in color and grain.

Applying Mineral Oil
Apply a thin coat of the food-grade mineral oil to all sides. Let it soak for 15–20 minutes, then wipe off excess. Monthly oiling keeps the board smooth and prevents drying.

Applying Beeswax
After oiling, apply a light coat of the beeswax and buff until smooth. Wipe away residue. Beeswax seals in oil, repels water, and adds a protective finish.

“I use this for meat, vegetables, everything. After cleaning it, I feel confident it’s actually clean and not holding onto smells or bacteria.”
~ Brent, Verified Buyer

"It’s heavy, stable, and my knives don’t get chewed up. I use it pretty much every day and it hasn’t warped or cracked. Easy to clean and no weird smells."
~ James R, Verified Buyer

WHY CHEFS USE END-GRAIN

Unlike standard boards, the wood fibers run vertically, so your knife slips in smoothly instead of grinding the surface down. After each cut, the fibers close back up, drying out trapped bacteria and preventing odors and stains, so the board stays clean and safe with everyday use.

WHY CHEFS USE END-GRAIN

Unlike standard boards, the wood fibers run vertically, so your knife slips in smoothly instead of grinding the surface down. After each cut, the fibers close back up, drying out trapped bacteria and preventing odors and stains, so the board stays clean and safe with everyday use.

FAQ

Is wood really antibacterial?

Yes. Our end-grain board is highly hygienic: its fibers close after cutting, naturally drying out bacteria. Research shows bacteria survive longer on plastic than on hardwood.
Will it smell or stain over time?

Our boards naturally resist odors and stains because liquids don’t settle into open grooves. Strong-smelling foods rinse away easily, and with basic care, the board stays clean and odor-neutral for years.
Is it high maintenance?

Very little. A light coat of mineral oil and beeswax every few weeks, or when the wood looks dry, is enough. Missing an oiling isn't a problem; the board isn’t fragile.
Will it warp or crack?

As long as it isn’t soaked in water or put in the dishwasher, warping and cracking are extremely unlikely.
Is the glue holding it together safe?

Yes. We use food-safe, non-toxic adhesives that fully cure and become inert once bonded. The glue isn’t exposed, doesn’t leach into food, and is the same type used in professional butcher blocks and restaurant prep surfaces.
Will it dull my knives?

Quite the opposite. End-grain is one of the most knife-friendly cutting surfaces. The fibers part and close around the blade instead of resisting it, reducing edge wear... one reason chefs and butchers prefer end-grain boards.

REVIEWS

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