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KOVA Walnut Cutting Board
Solid American black walnut — end-grain construction so the wood fibres close behind the blade after each cut, naturally self-healing. Protects your knife edge better than any plastic or bamboo surface. Naturally antimicrobial without chemical treatments — walnut tannins inhibit bacterial growth in the grain. Deep juice groove runs the full perimeter to catch run-off cleanly. Warm, rich butcher-block aesthetic that works equally as a prep station and a serving board. Food-safe mineral oil finish applied; re-oil every few months to maintain the grain. Hand wash recommended, dry upright.
Every Cut Tells a Story
Your cutting board touches every meal. Make sure it's not adding anything unwanted.
One Board. For Life.
No Synthetic Coatings
Pure Grade A solid walnut throughout. No lacquer, no glue, no fillers — just natural wood you can trust.
Naturally Antimicrobial
Walnut tannins actively inhibit bacterial growth — no harsh chemicals, no sprays. Just natural protection.
Gentle on Knife Edges
Soft walnut grain cushions every stroke, preserving blade sharpness up to 3× longer than hard surfaces.
Ages Beautifully
Sand and re-oil to restore it to like-new condition. Unlike plastic, your KOVA board gets better with every use.
What Our Customers Say
"Six months in — no staining, no odours, and my knives are noticeably sharper. I was sceptical about wood, but the science won me over."
"This thing is beautiful. We leave it on the counter because it looks that good. Replaced three cheap boards with this one. Worth every penny."
"Oiled it once when it arrived. After daily use it looks exactly the same as day one. Not cheap, but you will never buy another board."
Why KOVA?
Not all cutting boards are created equal.
Frequently Asked Questions
Is wood really hygienic for raw meat?
Yes — walnut's natural tannins have antimicrobial properties that actively reduce bacteria. Studies show wood surfaces self-sanitise over time, something no plastic board can do.
Will it absorb odours from fish or garlic?
Properly oiled walnut is highly resistant to moisture and odour absorption. A regular oil application (every 1–3 months) keeps the surface sealed and odour-free.
How do I clean and maintain it?
Hand wash with warm soapy water and dry immediately — never soak or use a dishwasher. Oil every 4–8 weeks with food-grade mineral oil. Sand lightly if deep grooves appear, then re-oil.
Will it damage my knives?
The opposite. Walnut's softness cushions your blade on every cut, preserving the edge up to 3× longer than hard plastic or glass boards.
How often do I need to oil it?
Once when it arrives, then every 4–8 weeks. You'll know it's time when water no longer beads on the surface. Takes 5 minutes and dramatically extends the board's life.
What does the 25-year warranty cover?
Any structural defects, cracking, or splitting under normal use. Contact us and we'll sort it — no questions asked.
Still have questions? Contact us →
Make the Switch to Walnut.
The last cutting board you will ever buy.