An end-grain chopping board built from vertical-grain acacia blocks. The fibres stand on end, so the blade glides down between them instead of scraping across them. That means a kinder surface for your edges and a board that closes over knife marks rather than scarring. Big enough to break down a whole chook or a board of vegetables at once: 410 x 310mm of surface, 42mm thick, 2.7kg of solid timber that stays put while you work.
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Over $100
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DESCRIPTION
WHAT'S IN THE BOX
SPECS & DIMENSIONS
CUSTOMER
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HERE TO HELP
Before and after you buy
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Shipping & delivery
Free shipping over $100 (2–5 business days), otherwise $14.95 (2–5 business days). Same-day dispatch before 12 pm AEST on business days.
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30-day returns
Not quite right? You have 30 days from delivery to return it if it’s unused, in its original packaging and wasn’t bought on sale.
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12-month warranty
Your Xinzuo accessory comes with a 12-month warranty for home use. If there’s a manufacturing fault, we’ll repair or replace it free of charge.
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Care & maintenance
A little care goes a long way. Our guide covers cleaning, storage and sharpening for your knives, and which boards are gentlest on their edges.
FAQs
End grain means the wood is cut into blocks and stood upright so the fibre ends face up. The knife slips between the standing fibres instead of slicing across them, so the board is gentler on your edge and the surface closes back over cut marks rather than scarring.
410mm long by 310mm wide, 42mm thick. It weighs 2.7kg, so it sits flat and stays still through heavy prep.
Solid acacia, a dense close-grained hardwood. Acacia's natural oils help it resist bacteria, mould and odour without chemical treatment.
No. Hand wash only in warm soapy water, then dry it immediately. Dishwashers and long soaks will crack and warp a wooden board.
Oil it regularly to keep it sealed: food-safe mineral oil every few weeks, or olive or walnut oil every one to two months. Store it flat in a dry, ventilated place.
No. It has non-slip feet and the 2.7kg mass keeps it grounded while you work.
Yangjiang, in China's Guangdong province, the city long known as the home of Chinese knife and kitchen-tool making.
