If you were wondering what is the difference between the edge grain and end grain cutting boards, I put together quick overview to explain this for you. Hope this will make it easier to choose the right board for your needs.

If you scroll down further below (or use the jump buttons), and you will find information on how to care for your brand new board. I include helpful tips to keep your new or used boards in top shape.

EDGE GRAIN CUTTING BOARD

CONSTRUCTION

Made by gluing multiple long strips of wood together with their edges facing up.

The strips are usually aligned so that the wood grain runs parallel along the length of the board.

Typically involves one glue-up process where the strips are glued side-by-side.

CHARACTERISTICS

Appearance: Shows the long grain of the wood, which often highlights the natural patterns and colors of the wood.

Durability: Fairly durable but can show knife marks and scratches over time.

Maintenance: Easier to maintain; less prone to warping.

Cost: Generally more affordable due to simpler construction.

BEST FOR

Everyday use, chopping vegetables, fruits, and bread.
Those looking for a cost-effective option with aesthetic wood grain patterns.

End GRAIN CUTTING BOARD

CONSTRUCTION

Made by gluing multiple short blocks of wood together with their ends facing up.

Initially, long strips of wood are glued edge to edge, then cut into smaller blocks, and glued again with the end grain facing up (multiple glue-up processes).

Involves a second glue-up where the cut strips are rearranged and glued again to form the final board.

CHARACTERISTICS

Appearance: Shows the intricate patterns of the wood end grain, often forming a checkerboard or mosaic design.

Durability: Highly durable and self-healing; the wood fibers absorb and close up after knife cuts, making them less visible.

Maintenance: Requires regular oiling to keep the board in good condition and prevent drying out.

Cost: More expensive due to the complex construction and additional labor.

BEST FOR

Heavy-duty use, such as cutting meats and frequent chopping.

Those who want a premium, long-lasting cutting board that is gentle on knives.

CUTTING BOARD CARE

Q: How often should I oil my cutting board? A: Oil your cutting board once a month or when it looks dry. Use food-grade mineral oil or a specialized cutting board conditioner like the one I sell on my site. Apply a generous amount, spread it evenly, and let it soak for 20 minutes. Wipe off any excess oil. Apply the cutting board conditioner all over the board. Let it sit for 20 minutes then buff it out with a clean lint free rag.

Q: What kind of oil should I use? A: Use food-grade mineral oil, beeswax, or a commercial cutting board oil. Avoid vegetable oils as they can go rancid and cause an unpleasant smell.

Q: How do I prevent my cutting board from warping or cracking? A: Keep your cutting board away from extreme temperatures and humidity. Avoid placing it near heat sources like stoves or in direct sunlight. Make sure to dry it thoroughly after cleaning. Wood expands and contracts with the variance in humidity and temperature inside your house.

Q: Can I use my cutting board for both raw meat and vegetables? A: It’s best to use separate cutting boards for raw meat and vegetables to avoid cross-contamination. If you only have one board, clean it thoroughly with soap and hot water between uses.

Q: How do I remove stains and odors from my cutting board? A: To remove stains, sprinkle baking soda on the board, scrub with a damp sponge, and rinse. For odors, rub the board with a cut lemon or wipe it with white vinegar. Rinse and dry thoroughly.

Q: What should I do if my cutting board develops deep cuts or scratches? A: Lightly sand the surface with fine-grit sandpaper to remove scratches. Clean the board thoroughly, then reapply oil to restore its finish.

Q: How should I store my cutting board? A: Store your cutting board in a dry, well-ventilated area. If possible, store it upright to allow air circulation on all sides. Avoid stacking it with other items that could trap moisture.

Q: Can I use my cutting board as a serving platter or for hot items? A: Yes, you can use your cutting board as a serving platter. However, avoid placing hot pots or pans directly on the board as it may damage the wood.

Q: How should I clean my new cutting board? A: Clean your cutting board with warm water and mild dish soap. Use a soft sponge or cloth to avoid scratching the surface. Rinse thoroughly and dry immediately with a clean towel. Never submerge your cutting board in water or put it in the dishwasher.

Q: How do I disinfect my cutting board? A: To disinfect, you can wipe the surface with white vinegar or a mixture of water and lemon juice. For deeper cleaning, sprinkle coarse salt or baking soda on the board and scrub with a cut lemon. Rinse and dry immediately.

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