A large wooden cutting board is durable, knife-friendly, spacious, and doubles as a prep station and serving board… all while making your kitchen look good
1. The Importance Of A Large Wooden Cutting Board
It took me an embarrassingly long amount of time to realize that a large wooden cutting board is more than just a place to chop onions. In fact, you might say it’s a foundation for great cooking. Whether you’re slicing meats, prepping vegetables, or assembling a charcuterie board that would make a French chef weep with joy, a well-made wood cutting board is an essential kitchen tool.
Why size is important
Ever tried dicing an onion on a cutting board the size of a postcard? It’s a disaster waiting to happen. Your knife barely has room to move, half your chopped vegetables end up on the counter (or the floor), and you start questioning your life choices. A large wooden cutting board solves all of this by giving you space to work like a pro.
But size isn’t just about convenience -- it’s about efficiency. With more surface area, you can keep ingredients organized instead of playing a never-ending game of "shuffle the diced garlic out of the way while making room for the carrots." Home cooks who work with multiple ingredients at once will appreciate the difference immediately. And if you’re someone who likes to meal prep for the week, a large cutting board makes it easier to batch chop without stopping to clear space every few minutes.
Then there’s the issue of actual usability. Many board styles, particularly the ones that are too small or too thin, tend to shift around as you work, leading to frustration at best and a sliced finger at worst. With a large wooden cutting board, you get a steady, reliable surface that stays put, letting you focus on what matters -- cooking.
Stability & safety
Speaking of staying put, let’s talk about stability. There’s nothing worse than a cutting board that slides all over your counter while you’re trying to do some precision knife work. Flimsy plastic cutting boards tend to warp over time, making them even less stable (and let’s be real -- no one enjoys chasing runaway cherry tomatoes).
A thick wood cutting board, on the other hand, has weight on its side. Many high-quality board features include rubber feet or even a live edge cutting board design that grips the counter better. If you’ve ever had a plastic board betray you mid-chop, you know how important this is.
Safety-wise, a carving board or a butcher block cutting board made from high-quality wood absorbs the impact of the knife better than thinner boards. This means fewer slips, cleaner cuts, and a much lower risk of accidentally adding “a bit of yourself” to your stir-fry.
Aesthetic & multi-purpose use
A large wooden cutting board isn’t just about function. It’s also about style. Whether you go for a classic edge grain board or something with a bit more personality like a live edge cutting board, a well-crafted slab of walnut wood or grain teak just looks good sitting on your counter.
And it’s not just for chopping! A great serving board can do double duty at dinner parties. You can go straight from carving and cutting board mode to a beautiful spread of meats, cheeses, and appetizers. Whether you’re hosting friends or just treating yourself to an elaborate snack (because you deserve it), a wood cutting board makes for a fantastic serving board.
If you want to go even bigger, some board styles -- like butcher blocks end grain cherry or teak boards -- can function as prep stations all on their own. It’s like having your own mini chef’s counter right at home. And when the meal is over, you can even use it as a presentation piece for dessert. Ever sliced a cake on a grain carving board? Game-changer.
A large wooden cutting board gives you the space to work, the stability to stay safe, and the versatility to go beyond just meal prep. Whether you’re dicing veggies, slicing meats, or using it as a serving tray, investing in a well-made wood cutting board is one of the smartest moves any home cook can make.
Read about the best cutting boards for slicing, dicing, chopping, and serving Charcuterie, here.
2. Why A Large Wooden Cutting Board Is A Kitchen Essential
A large wood cutting board isn’t just practical -- it’s a must-have for anyone serious about cooking. Whether you're a professional chef or a home cook, here’s why you need one. Sure, you could keep using a flimsy plastic board, but why struggle when you can have something built to last, easier on your knives, and frankly, just way better looking?
Wood vs. plastic: The eternal debate
Some people swear by plastic boards, and the big point they always make is that they’re easier to clean. They picture themselves just tossing the board in the dishwasher, carefree and effortless. But here’s the thing: unlike plastic cutting boards, which develop deep grooves that trap bacteria (forever, by the way -- yikes), wood cutting boards naturally resist bacteria thanks to their porous nature.
How? Well, wood fibers pull bacteria and moisture inward, trapping it where it can’t multiply. Over time, the bacteria just dies off, like a villain in a slow-burn crime thriller. In contrast, plastic cutting boards get scratched up with knife marks, and those cuts hold onto bacteria, no matter how much scrubbing you do. And when plastic boards get too scarred? You toss them, contributing to even more waste.
If sustainability matters to you, it’s worth noting that many high-quality wood cutting boards are made from responsibly harvested materials. Look for products certified by the Forest Stewardship Council -- that’s how you know your grain teak, acacia wood, or bamboo cutting board wasn’t made at the expense of a forest that should still be standing.
The beauty of butcher blocks
If you’re serious about your kitchen tools, consider investing in butcher blocks end grain cherry or maple end grain boards. These thick, durable blocks are designed to withstand knife marks without dulling your blades. The structure of end grain boards is particularly great because the wood fibers actually “heal” after being cut. The knife slides between the wood grain instead of against it, making the board more durable and easier on your knives.
A butcher block cutting board also doubles as a prep station. You can go from dicing onions to rolling out dough without missing a beat. It’s heavy enough to stay put but elegant enough to bring out as a charcuterie board when you want to impress guests. And if you’re working with larger cuts of meat, an acacia wood cutting board or grain teak butcher block makes carving easier (and your countertop safer).
Built-in features that make life easier
Modern wood cutting boards aren’t just slabs of wood. Many come with extra features designed to make your life easier, whether you’re meal prepping for the week or putting together an Instagram-worthy cheese spread.
- Juice groove & juice canal: Ever carved a roast, only to have meat juices flood your countertop like a poorly planned plumbing experiment? A deep juice groove catches all the drippings before they turn into a mess. Some boards with juice grooves even have a slope to channel the liquid into a single collection point. Less cleanup, more eating.
- Handles for easy carrying: A board with handle makes moving ingredients from prep to stovetop simple. No more awkward two-handed maneuvers trying not to drop diced vegetables on the floor.
- Live edge & stylish options: If you want a board that doubles as kitchen decor, a live edge cutting board is a statement piece. Whether you go for a teak boards finish, a rugged larch wood slab, or something handcrafted like an ironwood gourmet board, your cutting board can be both functional and an elegant centerpiece for world cuisines.
When it comes to cutting boards according to chefs, serious cooks, and anyone tired of replacing their cheap plastic cutting boards, a large wooden cutting board is the way to go. Whether you're slicing, dicing, or using it as a charcuterie board, it’s a tool that makes your time in the kitchen easier, cleaner, and, let’s be honest, a little more stylish. Plus, with proper care and maintenance, it will last for years -- unlike that plastic board you’ve been meaning to replace.
3. How To Select The Perfect Large Wooden Cutting Board For Your Needs
Choosing a large wooden cutting board might seem straightforward -- just grab a big slab of wood, right? Not quite. The truth is, not all wooden boards are equal, and picking the right one can make a huge difference in how well it serves you in the kitchen. Whether you're a meticulous meal prep planner, a weekend BBQ enthusiast, or someone looking for the perfect housewarming gift, there’s a board set that fits your needs.
Wood type
Before you pick a cutting board, you need to think about the wood type. Different woods have different properties -- some are more resistant to knife marks, some require more care and maintenance, and others just look too good to pass up. Here are some of the best wood picks for cutting boards:
- Maple: One of the most popular choices. Maple end grain boards are durable, resistant to deep cuts, and easy to maintain. Brands like Boardsmith Maple and John Boos make excellent extra large cutting boards in maple.
- Teak: If you want something that resists moisture and requires less maintenance, go for grain teak or teakhaus edge grain boards. Teak contains natural oils that help repel water, making it less likely to warp over time. Brands like Dalstrong make amazing teak cutting boards.
- Walnut: A bit softer than maple, but a great choice if you want a wood cutting board that’s gentle on your knives. It also looks stunning -- if you’ve ever admired a rich, dark Brooklyn Butcher Blocks board, chances are it was walnut.
- Acacia: Affordable, stylish, and durable, acacia wood boards are a solid option if you want something that looks high-end but doesn’t break the bank. They make great board gifts for weddings, anniversary gifts, or first-time homeowners.
- Bamboo: Technically a grass, not wood, but worth mentioning. A bamboo cutting board is an eco-friendly option that’s lightweight and relatively durable. Just note that bamboo is harder than most woods, which means it can be a little tougher on knives.
Choosing the right grain
Once you’ve decided on wood type, it’s time to think about grain style. This affects durability, knife-friendliness, and overall longevity.
- Edge grain cutting board: The most common option -- long strips of wood glued together. Edge grain boards are durable, affordable, and great for everyday chopping. Many JK Adams boards fall into this category.
- End grain boards: Made from small end pieces of wood arranged like a checkerboard, these boards are pricier but much better for knife longevity. They’re self-healing (meaning the wood fibers close up after being cut) and have a great tactile feel when chopping.
- Grain carving board: Designed specifically for meats, these boards have deeper grooves to catch juices and can handle the impact of heavy-duty cleavers. If you work with a lot of proteins, an extra large cutting board in grain butcher block is worth the investment.
Bonus features to consider
A wood cutting board isn’t just a flat surface for slicing -- it can come with added features that make life in the kitchen easier. Here’s what to look for:
- Thickness: A thick wood cutting board lasts longer and provides better stability. Anything under an inch thick won’t hold up long-term.
- Juice groove or canal: If you’re slicing meats, a deep juice groove prevents liquids from spilling onto your counter. Some high-end board for meat options even have sloped canals for better drainage.
- Rubber feet: Some boards come with rubber feet to prevent slipping. A great feature if you don’t want to constantly chase your cutting board across the counter.
- Reversible design: Many wooden boards are double-sided, with one side flat for chopping and the other with a groove for meats. Ideal if you like a serving tray that doubles as a prep station.
- Live edge styling: If aesthetics matter to you, a live edge cutting board or a handcrafted piece from Sur La Table or Williams Sonoma can add a rustic, artisanal touch to your kitchen.
Finding the right fit for your kitchen
At the end of the day, the best wood cutting board for you depends on your cooking style. If you do a lot of meal prep, a large board set with multiple sizes might be the way to go. If you’re looking for a long-term investment piece, a Brooklyn Butcher Blocks end grain board could be perfect. And if you need a stylish housewarming gift, a well-made acacia wood or bamboo cutting board is always a hit.
Choose wisely, take care of it, and your wood cutting board will be your kitchen’s most reliable companion for years to come.
4. Taking Care Of A Large Wooden Cutting Board
A large wooden cutting board is an investment, and like any good investment, it requires a little upkeep. The good news is that wood care isn’t complicated, and with just a few simple steps, you can keep your board looking and performing like new for years -- even decades. Whether you're working with a grain butcher block, a live edge wood slab, or a boos blocks masterpiece, proper maintenance ensures your board stays in top shape.
Cleaning & maintenance
The first rule of cutting board care is to never ever soak it in water. Wood and prolonged moisture do not get along. If you let your acacia wood cutting board sit in water too long, it’ll absorb moisture, expand, and eventually warp. And a warped board is about as useful as a wobbly table -- frustrating and dangerous.
So, what’s the right way to clean a wood cutting board?
- Wash it immediately after use. Don’t let food scraps dry onto the board. Rinse it off and wash with mild soap and warm water.
- Never use the dishwasher. Unless you enjoy watching your carving and cutting board crack, split, and shrink, keep it far, far away from the high heat and harsh detergents of a dishwasher cycle.
- Dry it right away. Letting water sit on the surface can lead to swelling or even mold. Use a towel to wipe it dry immediately.
- Oil regularly. Wood is like skin -- it needs moisture to stay healthy. Use mineral oil (not vegetable oil, unless you enjoy a rancid-smelling board) to keep the wood from drying out and cracking. Aim for once a month, or more often if you use your board daily.
- Wax for extra protection. If you want to go the extra mile, a layer of board cream or beeswax adds a protective seal, keeping out moisture and preventing stains.
Removing stains & odors
No matter how careful you are, your board will sometimes require a little extra attention. Garlic, onions, and meats can leave lingering odors, and deep red foods (looking at you, beets) can leave stains. But don’t panic -- your wood cutting board isn’t ruined. Try these simple tricks:
- For odors: Rub the board down with coarse salt and half a lemon. The acidity neutralizes smells, and the salt acts as a natural scrubber.
- For stains and odors: Make a paste using baking soda and water, scrub it onto the stain, let it sit for a few minutes, then rinse. Works like a charm.
- For deep stains: If your board is looking a little worse for wear, sanding it lightly with fine-grit sandpaper can give it a fresh surface. Just be sure to re-oil it afterward.
Keeping your board in top shape
Beyond basic cleaning, here are a few more care instructions to make sure your cutting board stays in prime condition:
- Rotate usage: If you have a board set, rotate between them so one board isn’t taking all the wear and tear.
- Use different sides: Many grains butcher block boards are reversible. One side can be for meats, the other for vegetables -- this helps avoid cross-contamination.
- Choose the right board for the job: A carving and cutting board with a juice groove is great for meats, while a serving board is better for meats cheeses and dry ingredients.
How different woods perform over time
Not all wooden chopping boards age the same way. Some materials require more maintenance, while others are naturally more resilient.
- Maple and walnut: These woods hold up beautifully over time with regular oiling. They tend to show fewer deep knife marks and maintain their smooth surface.
- Teak and acacia: Because they have natural oils, grain teak and acacia wood cutting boards are more moisture-resistant and require less frequent oiling.
- Live edge wood: A live edge cutting board looks gorgeous, but it needs extra care to prevent splitting at the natural edges. Oil it often!
- Boos blocks and other premium boards: If you’ve invested in a high-end piece, follow the manufacturer’s care instructions -- they know how their board performed in testing. Serious Eats and boards we tested consistently rank John Boos and Brooklyn Butcher Blocks among the best, but they do require upkeep.
Taking care of a large wooden cutting board isn’t difficult, but it does require a little love. Follow these care and maintenance tips, and your board will be a kitchen staple for years to come. Whether you’re chopping veggies, prepping a roast, or laying out a meats cheeses spread, a well-maintained board will always perform at its best. Plus, a beautifully aged wood cutting board just looks better with time.
5. Recommended Dalstrong Large Wooden Cutting Boards
1. Dalstrong Lionswood Teak Cutting Board
If you’re going to invest in a wood cutting board, you might as well get one that does it all -- chopping, slicing, and even looking great on the counter. The Dalstrong Lionswood Teak Cutting Board is built from sustainably sourced tropical Teak, a wood that naturally resists water, bacteria, and stains (which is exactly what you want when you’re dealing with raw ingredients). At 2 inches thick, this thing is solid -- it’s not sliding around while you work. And those satin-finished steel handles make it easier to move from the counter to the table if you want to use it as a serving board.
PROS:
- End-grain Teak is not just durable -- it’s self-healing, which means knife marks won’t stand out as much over time.
- At 2 inches thick, this board is a tank. It stays put while you’re chopping, which is exactly what you want in a heavy-duty board.
- The steel handles are actually useful. If you’ve ever tried to carry a big cutting board stacked with food, you know how clutch this is.
- Naturally resistant to water, stains, and bacteria, so it won’t require constant babying.
CONS:
- At 15.75" x 11.5", it’s roomy but not massive -- if you’re looking for a huge surface for serious meal prep, you might want something bigger.
- Teak wood is great for durability, but because of its natural oils, it might need more frequent wood care compared to something like maple.
2. Dalstrong Lionswood Colossal Teak Cutting Board
If you thought the Lionswood Teak Cutting Board was solid, meet its bigger, beefier cousin -- the Lionswood Colossal. This board is massive. At 25” x 18” x 2”, it’s basically the SUV of cutting boards, built for serious chopping, slicing, and meal prep. Like the previous board, it’s made from end-grain Teak, so it’s naturally resistant to water, bacteria, and stains, and the fibrous wood grain helps prevent gouging (which means fewer deep knife marks). This one also comes with steel handles, making it easier to lift despite its heft, and it even has a cut-out on the underside for neatly scraping scraps onto a plate.
PROS:
- Absolutely huge -- at 25” x 18”, this is a true prep station, perfect for big projects or working with multiple ingredients at once.
- Like the Lionswood Teak Board, it’s end-grain Teak, meaning it’s durable, self-healing, and gentle on knives, but this one provides way more working space.
- Has a built-in cut-out for scraping scraps onto a plate, which is a clever and surprisingly useful feature if you do a lot of cooking.
- Doubles as a butcher’s block or even a serving tray for charcuterie, bread, meats, cheeses, or whatever else you want to impress guests with.
CONS:
- It’s big. If you have limited counter space, make sure you actually have room for this beast (though it can sit over the sink or stove to help with that).
- Heft comes with a price -- it’s significantly heavier than the standard Lionswood Teak Board, so lifting and washing it might take a little more effort.
3. Dalstrong Teak Cutting Board
If you want a large, durable wooden cutting board but don’t quite need a colossal slab of wood taking over your counter, this Dalstrong Large Teak Cutting Board might be the perfect middle ground. At 22” x 15”, it’s big enough for serious chopping and slicing but not so massive that you’ll struggle to move it around.
Like the Lionswood Teak Boards, it’s crafted from 100% sustainably sourced Teak, so it has natural moisture resistance and durability that keeps it looking great over time. Lasered measurement lines on the bottom -- great for precise cuts when slicing vegetables, pasta, cheese, or anything that needs to be uniform. It also has a long juice groove, helping keep your counters clean when cutting meats or juicy produce.
PROS:
- Big, but not over-the-top big -- at 22” x 15”, it offers plenty of cutting space without taking over your kitchen like the Colossal Teak Board might.
- Lasered measurement lines on the bottom make it easy to get precise, uniform slices, a feature missing from the other boards.
- Long juice groove keeps messes contained, making it especially great for slicing meats or juicy fruits.
- More elegant in design compared to the heavier-duty butcher block-style options, making it a great multi-purpose board for both prep and serving tray duties.
CONS:
- Thinner and lighter than the Lionswood Teak options, which makes it easier to move, but also means it won’t be as heavy-duty for extreme chopping tasks.
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Measurement lines are only on the bottom, so you can’t see them while chopping -- great for precision cuts but might take a little extra effort to use them mid-prep.
4. Dalstrong Teak Cutting Board (Medium Primal)
Not everyone needs a giant cutting board taking up half their counter space, and that’s where the Medium Primal Teak Cutting Board comes in. At 15.7” x 11.8”, it’s perfect for everyday chopping tasks while still offering the durability and water resistance of 100% sustainably sourced Teak. Like its larger counterpart, it features laser-etched measurement lines on the bottom, making precise slicing easier. It also includes a long juice groove to catch spills -- because nobody likes chasing runaway tomato juice across the counter.
PROS:
- Compact but functional -- big enough for most everyday chopping needs without taking over your kitchen like the Colossal Teak Board might.
- Laser-etched measurement lines help with precise slicing, a unique feature you won’t find on the Lionswood Teak Boards.
- Juice groove keeps messes under control, a must-have for prepping juicy fruits, veggies, or meats.
- Lighter and easier to move compared to the larger Teak boards, making it a great pick if you don’t want something too bulky.
CONS:
- Smaller surface area means less room for big meal preps, especially compared to the Large Primal Teak or Lionswood Colossal boards.
- Measurement lines are only on the bottom, so while useful for precision slicing, you’ll need to flip the board to check them.
5. Dalstrong Corner Teak Cutting Board
At this point, we’ve covered massive prep stations, versatile serving boards, and compact, everyday workhorses. But what if you’re working with limited counter space? Enter the Dalstrong Corner Teak Cutting Board -- a clever, space-saving solution that fits snugly into the inner corner of your countertop. It’s designed to reclaim unused space while still giving you a durable, high-quality surface for slicing, dicing, and chopping.
Made from end-grain Teak, it’s naturally moisture- and bacteria-resistant, and the checkered wood construction helps absorb impact, keeping your knives sharper longer. Plus, thanks to its stabilizing corner block, this board won’t shift while you’re mid-chop, making it one of the most secure options of the bunch.
PROS:
- Brilliant for small kitchens or tight spaces -- fits neatly into a corner, something no other board in this lineup does.
- End-grain Teak absorbs impact and resists gouging, just like the Lionswood Teak Boards, but in a much more compact footprint.
- Stabilizing corner block keeps it locked in place, meaning no slipping and sliding like some lighter boards.
- Low-maintenance compared to some of the bigger boards, thanks to Teak’s natural oils that make it moisture and bacteria-resistant.
CONS:
- Smaller surface area than the others, so if you need space to prep a ton of ingredients, you might still want something like the Large Primal Teak or Colossal Teak.
- Corner-specific design means you can’t move it around freely, unlike the Lionswood boards with steel handles or the Primal Teak boards that double as serving trays.
6. Frequently Asked Questions
What is the best wood for cutting boards?
Teak, maple, and walnut wood are top choices. They’re durable, resistant to knife marks, and easy to maintain.
What is considered a large cutting board?
A large cutting board is typically at least 18 x 12 inches.
Do professional chefs use wooden cutting boards?
Many chefs prefer butcher blocks end grain or edge cutting board styles because they protect knives and are more durable than plastic cutting surfaces.
Are wooden cutting boards good?
Wooden boards are naturally antibacterial, look great, and last for years with proper care and maintenance. They also double as serving trays for meats, cheeses, and more.
