The edge grain cutting board is made from parallel pieces of wood that have been fused together. While these types of wood cutting board are a bit more expensive, some people deem it worthy, as it is better for the knives. Especially after a new coat of board cream or oil is applied. The two types of cutting boards are easy to tell apart because end grain cutting boards have a distinct checkerboard pattern made from several wood “ends” being fused together. This design provides a longer lasting board that is resistant to cuts and warping. I ordered my cutting board  from a reputable manufacturer and it arrived in a questionable state. After prolonged use, the cutting board will show more marks and cuts because once the fibers (dry spaghetti as an example)  are cut, they are permanently damaged. Apart from the aesthetic advantage that the edge grain provides, the parallel arrangement of the hardwood strips makes it durable. This type of cutting board does not get damaged quickly because it has a tendency to re-oil and recondition more than the edge grain type of board. Half a year back, I decided to make the switch from a plastic cutting board to a wooden one.  That is why it is important to keep the board oiled and protected with beeswax. The bottom line here is that either of these two cutting boards will be great for you. More sanitary. In that sense, an end grain cutting board is more resilient. Unfortunately, those exposed wood fibers also soaked up liquid and stains like a sponge, making them prone to warping. Although it is vulnerable to scratches, you can make an old edge grain cutting board look as much as 5-10 years younger by applying sand or oil to it. Edge Grain. Just make sure they use food safe glue. I have a little cutting board addiction, you see. Of course, you don’t want to prepare a whole cow and look like some sort of caveman in the kitchen. More durable.  Maple and walnut are the most typical, but there are other woods that are used. Thread in 'Cooking Knife Reviews' Thread starter Started by kevin lin, Start date Nov 7, 2015; Prev. The main difference of an end grain cutting board from an edge grain is with the wood’s orientation. Additionally, GimmeTasty.com participates in various other affiliate programs, and we sometimes get a commission through purchases made through our links. The two main benefits of end grain cutting boards are board longevity (the end grain of the wood will not show slice marks as much as side grain or face grain) and knife longevity (the ends of the wood fibers are kinder and gentler to knife blades, thus reducing sharpening frequency and prolonging the blade’s life). Price $268.00. The former is made by gluing together blocks of wood or bamboo with the grain running perpendicular to the surface of the board, the latter by gluing together longer strips with the grain running parallel to the surface.  After washing,  I place it on a wire rack to dry out. You can therefore vividly see the grains of the wood, which adds to its beauty. The knife edge spreads the fibers apart and they mend back together thus putting less pressure on the knife edge to keep it sharper longer and the wood also retains less deep knife marks. Although it cannot really be compared to the two major boards, it can be as useful to use as well. I wished i had read it before my purchased. Yes, it does self-heal, but…  I’m still sticking with an edge grain cutting board, but will be purchasing from another manufacturer. The key difference from end grains is that these cuts are a little more resistant to stains and absorbing moisture. Required fields are marked *, The Wooden Cutting Board Conundrum – End Grain vs Edge Grain (Updated). Although cutting boards are sometimes neglected, they vary a lot and there are lots of different types to consider. This grain is recommended for bakers and chefs; although they will have to allow more time to sharpen their knives.  The board will get scuffed up and there’s no way around it unless you place something over it to chop food. They also require more frequent conditioning (with food-grade mineral oil, for example) to prevent drying, warping or cracking over time. In contrast to the edge grain’s orientation, which serves as a "wall" to knives, the end grain’s has a "catch and release action" that helps to protect the blade of the knife.  This type of board is more expensive than the edge grain type, but is known to be more forgiving on knives. End grain cutting boards have a “self-healing” factor, as the fibers close up after they have been cut by the knife.  The magical Internet taught me that cutting boards are primarily classified as edge grain (long  strips of wood fused together) and end grain (the checkerboard pattern). End-grain: Takes longer to make.  To give a clearer picture of how the wood fibers of an edge grain board are affected, I used a bunch of dry spaghetti to help you visualize. A end-grain cutting board doesn’t show scratches as easily as an edge grain board. They are porous, absorbing more liquid than edge-grain boards, and, as a result, must be cleaned shortly after use. This DIY cutting board, like most that I make, is an end grain cutting board. “On edge-grain cutting boards, every knife nick shows,” Tom says. CET FB004 - Black Forest Zebras. Ahaha, obviously google doesn't know of the ones where Dave of BoardSmith would chime in. It’s also gentler on knives, because the wood fibers have more give. This creates an attractive mosaic that also serves a practical purpose. However, both types of cutting boards and blocks are sanitary and long-lasting when hand-washed and dried after every use and regularly oiled with John Boos Mystery Oil. I wish I purchased a board with feet. On one occasion, I neglected to condition the edges and one small area started to warp outwards, but after a night with the cream, it went back in place overnight. That’s the problem with most big manufactures, everything is mass produced and no one checks them. Five months ago, I switched to a maple end-grain cutting board. The selection of wooden cutting boards wasn’t plenty, but there were enough varieties to throw my head into a cloud of confusion.  Maple, walnut, and teak kept me guessing which type of wood was better.   I grew up with the assumption that all wooden cutting boards were the same.  Nope.  To complicate the decision-making process, some wooden boards were constructed of fused long strips of wood and others had checkerboard patterns.  It was then and there that I learned wooden boards also have to be regularly maintained with mineral oil to prevent cracking and to extend longevity.  All of a sudden, owning a wooden cutting board seemed to be more of a chore than anything. End-Grain Construction also known as butcher block - This type of board helps maintain the sharpness of your knives because the blocks are glued in such a manner that keeps the wood fibers parallel to the direction of the cut. Your email address will not be published. Armed with a bit more knowledge the second time around, I still couldn’t decide on whether I wanted to purchase an edge grain or an end grain cutting board.  When I flipped the board over, I noticed splitting at one of the wood seams on the short end. At least not for everyone. If you are a butcher and want a cost-effective cutting board that will last a long time, the edge grain one is preferable. CET K106 - Chaotic End Grain Cutting Board. Fire, check! Edge grain is the “side” of the board. If you are not sure of the difference, I will explain. End grain blocks are always built with many little squares, all glued up together. It’s a bit heavy , but the round shape makes it easy to wash in the sink. This type of cutting board construction creates a artistic looking pattern. How does it look on the countertop? The conventional wisdom is that End Grain is better for your knife's edge and Long Grain is more economical But guess what, for us everyday kitchen warriors, a decent knife is going to hold up on either type. End Grain – The cutting surface is made from end pieces of wood. There is also the third type called the face grain cutting board. If you have any questions or suggestions that want to send me, you can leave them all here. A downside, however, of an edge-grain surface is that, after long-term use, it can show cuts and scratches more plainly than an end-grain board. The Best Santoku Knife For Your Kitchen: Top 5 List, The Best Knife Block (And Other Things You Need To Know). However, this type of board can dull knives faster than end-grain types an more susceptible to nicks and cuts. Together, the end grain of all of the individual pieces make up the cutting surface.  Edge grain cutting boards are known to be more durable, easier to maintain, and more affordable. An edge grain cutting board from John Boos will look great on your counter. The wood fibers are facing up. Is it easier on knives? An end-grain cutting board has the benefits of being both attractive and gentle on your kitchen knives. From appetizers to desserts, since then, I’ve always been passionate on making foods. Although i loved my end grained board, it was expensive even after a 30% duscount. It’s usually the side that woodworkers measure the “thickness” of a board. Face grain cutting boards are made by gluing the edges of narrow boards of wood together. Price $178.00. Everyday light to moderate chopping also leaves marks, but, on a properly oiled and conditioned board, they are not noticeable and do seem to heal up. The Best Electric Fillet Knife For Pros And Amateurs Alike! All blocks for sale are end grain.  Trapping moisture between the countertop and board is not good. Knife, check! Looks better. Its more complex design means it is the more expensive option, but it is recommended for chefs and culinarians, especially if they do not want to spend most of their times sharpening their blunt knives. Apart from the aesthetic advantages that they bring because of their grains, they are both natural, durable, and will last for years in your kitchen. As the term implies, you can see the face, or the "outside", of the board when you use it. Tom’s plan was to slice this rough-sawn scrap into strips and assemble them into a cutting board with the wood grain running vertically. Edge Grain – The cutting surface is made from parallel fused pieces of wood from the edge. Meat and other ingredients are better cooked when they are chopped up. Winner: Edge Grain. The dry-spaghetti demo is, simply, genius. Cutting boards that are made of the end grain tend to resist marks and cuts especially well. Ingredients, check!  I think it adds an element of style to the kitchen. Thank you for the detailed post. Your email address will not be published. As the name implies, an end grain cutting board resembles the end surface of a 2 by 4.  When the knife edge is lifted off, the fibers close back up, so in a sense, “self-healing.”. Wood grain is basically the physical appearance of the wood from the direction of its cells, surface placement, and cut.  First, as I brushed my hand across the cutting surface, it felt gritty, as if someone wiped it with a steel wool pad.  I came across an article from Cook’s Illustrated that helped make my decision easier. The Best Oyster Knife For Shucking Hard Shells! The wood fibers of end grain boards recover from use better than edge grain boards, leading to fewer grooves in the board. The other sides, that's Long Grain. They're much simpler to manufacture and thus are significantly less expensive than end-grain boards. They will be highly appreciated and I will be very pleased to address them! Juices can get trapped down in the grain. Price $178.00. Note the photo to the left. We recommend supporting any overhangs greater than 3 1/2”edge grain butcher blocks can be made somewhat thinner than end grain blocks due to the strength of the grain in the lateral direction. The end-grain models in our lineup began to warp—and eventually split—after just a few rinses in the sink.  I think wooden boards add a subtle touch of class to the kitchen and figured I would also use it as a small platform for taking pictures of food to add some versatility to an everyday kitchen staple. They require less maintenance than an end-grain board ⁠— perhaps being oiled a few times a year ⁠— and yet can do all the same things. End grain cutting boards and butcher blocks showcase the natural beauty of wood by assembling the ends together. In an end grain board, the surface of the board that will be exposed to the knife is the wood’s end grain part, that will give the wood the ability to heal itself when it is marked with knife cuts, as time passes by those marks will close up naturally and disappear. There are two styles of cutting boards that you will need to know about: end grain and edge grain. 1; 2; First Prev 2 of 2 Go to page. End-grain cutting … Can I borrow the link to put on our facebook page? Here are the commonly repeated pros and cons for each: Edge-grain: Easier to make. In the end, I chose a maple edge grain cutting board, but the state of the board upon arrival was rather poor.  The board also looked dry. End grain blocks tend to be … The self-healing ability of an end grain block is dependent on a few factors. In the visualization above,knife edge sinks into the fibers, so some of the shock is absorbed. 2,834 233 Joined Nov 15, 2012. This is a key advantage to edge grain boards, since these kitchen items are going to be put through their paces with all of that heavy-duty chopping action. There’s nothing in this world that excites me more other than cooking.  The easiest way to recognize an end grain board is by the checkerboard pattern. Edge grain cutting boards are much better than their face grained counterparts at hiding scratches and marks. Only 1 Available Quick View. It looks fantastic. Finally, end grain is the end of the board. If you are looking for an edge grain butcher block, I can build to your specs. Jul 9, 2018 #21 rick alan. Scratches easier. Made from strips of hardwood, such as maple and cherry, an edge grain cutting board is made up of parallel strips of wood and looks like the side of a 2 x 4. 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