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End Grain Cutting Boards

Sat Jan 12, 2013 8:23 pm

Hi, folks.

A couple of questions, please. How important is it to use an end-grain cutting board as opposed to a side-grain? Can't figure out how much difference there is for using high-end knives. How much do the end-grain ones help? Are side-grain ones harder on the cutting edge?

And thanks very much for your help on these boards. I really appreciate it.

Re: End Grain Cutting Boards

Sat Jan 12, 2013 9:55 pm

http://www.cheftalk.com/t/70646/end-grain-vs-edge-grain-boards-blocks

Re: End Grain Cutting Boards

Sun Jan 13, 2013 6:59 am

That was a lot of interesting reading! One of the interesting comments about the side grain/edge grain was that they were more prone to splintering, which I had never thought of. I own a few end grain boards and love them. My edges do seem to last longer than when I was using a Bamboo board. The end grain does seem to show less cut marks since the fibers can move easiest out of the edge, face and end grain boards.

Boardsmith, Boos, and LoneStar Artisans all make really nice boards from what I have seen/handled/used.

Re: End Grain Cutting Boards

Sun Jan 13, 2013 7:36 am

TIM <> I take it she's treating you well! :D http://www.lonestarartisans.com/products/end-grain-walnut-maple-e8/

Re: End Grain Cutting Boards

Sun Jan 13, 2013 7:39 am

Yuppo! I also have a 12x12 Black Walnut from him and got my mom an 8x8 Cherry and a 8x8 Black Walnut for my brother and his wife.
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