Why End Grain?



Edge (Long) Grain Cutting Board vs. End Grain Cutting Board

Are you deciding whether to go for an edge-grain board or an end-grain board?

Understanding the difference between the two is helpful in making the right choice for your needs. Appearance and performance are two differentiating factors.

Edge Grain Cutting Boards: AKA “Long Grain” or “Side Grain” - Hardwood strips laminated together in parallel. The hardwood is turned on its edge with the length of the grain visible. Edge grain boards, while still good for chopping and food prep, will show signs of knife marks and wear over time quicker than end grain boards. The very durable wood surface acts like a wall and will also dull knives quicker than end grain boards. Some like the distressed, character-filled look that edge grain boards develop over the years. Edge grain boards are more affordable than their end grain counterparts due to the simpler structural makeup.

End Grain Cutting Boards: AKA “End Cut” – Hardwood pieces laminated together with the ends of the hardwood in vertical orientation.  This vertical orientation is what makes end grain boards so excellent (gentle) when using fine knives. In “end up” orientation, the natural pattern of the wood grain acts as a catch and release mechanism for the knife blade (as opposed to acting like a wall in edge grain orientation). End grain boards do tend to take more oiling and conditioning than edge grain boards, as the wood’s orientation allows for the oil to evaporate more easily. These butcher blocks will distress at a slower pace over time than edge grain boards. Refinishing, if desired, is just as easy – sand and re oil for your board to look like new.