Oak cutting boards: types, formats and featured models

Discover our collection of oak cutting boards and why oak is considered one of the most valued woods for kitchen boards: warm tones, high hardness and exceptional durability.

Why choose an oak plank?

Oak wood (mainly Quercus robur and Quercus alba) stands out for its robustness, elegant grain and great resistance to wear, making it a favourite choice in both domestic and professional kitchens. Oak offers a firm and stable surface, ideal for precise cuts and to withstand intensive sessions in the kitchen. In addition, its natural and noble finish provides a refined aesthetic that enhances any space.

Their high density and moisture-repellent ability make oak cutting boards particularly durable and easy to maintain, always retaining a sophisticated and functional look.

Our oak cutting boards

1. CALIDA – Designer oak cutting board (end grain)

Elegant premium end cutting board made with European oak, walnut and sapelly in contrasting geometric patterns. The CALIDA oak board is available in two standard sizes: S (30x20x3cm) and M (40x30x4cm). For other sizes or combinations of woods, we offer customization.

2. Linea Oak – Face grain cutting board

Functional and minimalist, Linea Oak highlights the natural veins of European or American white oak. Available in standard sizes S (30x20x3cm), M (40x30x3.5cm) and L (50x40x4cm) and three extra sizes available on request (up to 60x40x4cm)

3. Summer Endgrain – Compact Cutting Board

Summer 2025 design headboard, is a small-medium board for small spaces that combines oak with fine sapelly details. One size.

4. Pura Oak – End grain oak cutting board

Pura Oak is our most sought-after oak cutting board by demanding cooks. It combines a sophisticated aesthetic with a friendly surface for high-end knives, being very resistant to intensive daily use. Available in standard sizes S (30x20x3cm), M (40x30x4cm) and L (50x30x5cm) and three extra sizes available on request (up to 60x40x5cm)

Oak cutting boards at the end of the vein vs grain: which one to choose?

• End Grain (Pure Oak/Testa Verano): The grain of the wood is vertical, better protecting the edge of the knife and offering maximum resistance to wear. The fibers are separated rather than cut, prolonging the life of both the board and the knives.
• Face Grain (Linea Oak): It exhibits all the beauty of the natural grain of the oak. Knives can mark the surface more over time and their construction process is simpler, making it more economical.

Types of Oak: Key Differences

• European Oak (Quercus robur)
  Golden and warm tones, elegant veins and fine texture. It is one of the most widely used hardwoods in Europe due to its stability, easy finish and high resistance to wear. Sapwood is lighter than heartwood and is used in artisanal pieces.
• American White Oak (Quercus alba)
  Lighter shades, well-defined texture and excellent resistance to moisture. American oak is ideal for cutting boards due to its firmness and bactericidal capacity, being preferred for jobs where hygiene and longevity are prioritized.

Extras in our oak cutting boards

• Premium non-slip feet
  We offer aluminum legs that increase stability and improve aesthetics compared to conventional options.
• Juice slot
  Available in the M and L models on request to retain liquids when cutting meat, fish or wet food.

Comparison of featured models

Frequently Asked Questions About Oak Cutting Boards

What is the difference between European oak and American white oak?

European oak has elegant veins and warm tones, while American white oak has a marked texture and greater resistance to moisture. Both share stability, resistance and a unique aesthetic, although the American excels in applications where hygiene is essential.

Why choose an oak board over other woods?

Oak stands out for its resistance, stability against temperature changes and natural aesthetics. Its high tannin content makes it one of the most antibacterial woods.

Which is better: end cut or grain cut?

End boards better protect the edge of the knife and resist constant use, ensuring a long service life, while grain boards are cheaper and easier to maintain, but deteriorate more quickly.

What size board do I recommend based on usage?

For domestic kitchens, 30–40 cm boards are the most common. In professional contexts or presentations, 40–50 cm models offer greater comfort. The small ones (< 30cm) are ideal as a side board or for small kitchens.

How should oak cutting boards be maintained?

Wash with warm water and mild soap, drying immediately. Apply mineral oil before first use and periodically. Avoid leaving it in water and do not wash in the dishwasher. Store in a ventilated place and check for crevices to maximize durability.

Are oak cutting boards hygienic?

Yes. The grain of the oak and its final treatment hinder the retention of moisture and bacteria. Immediate drying and regular maintenance with natural oil are recommended.

Is each piece unique in tones and veins?

Yes. Each board exhibits natural variations in color and grain, making each piece exclusive and unique, even in the basic models.

Can oak cutting boards be used for raw meat and vegetables?

No problem: the hard and stable surface of the oak is easy to clean and better resists bacteria, being suitable for any food.

What is the price difference between the Pura and Linea models?

Pura Oak (end grain) has a higher price for its construction process and for being more resistant to intensive use. Linea Oak (face grain) is simpler and, therefore, more economical by also using high quality wood.