|Project by Mr M's Woodshop||posted 03-15-2016 07:30 PM||860 views||3 times favorited||6 comments|
Cutting board aficionados will generally gravitate to end grain cutting boards, though there’s no requirement that a well-appointed kitchen should exclusively use end grain boards. As I tell my customers, it’s true that end grain boards will show less wear, but it’s also true that some people like stripes more than they like checkerboard patterns. The customer then gets to choose.
FWIW, my wife’s board is edge grain, made from Goncalo Alves, Honey Locust, Jatoba, Black Walnut & Cherry. I re-surface it once per year, and between those times, when you oil it, it looks like new.
Therefore, I believe that the choice between edge grain and end grain is an aesthetic one. If you like stripes, perhaps you’ll like these boards!
The first board has square edges & no feet, per the client. All other boards have routed finger holds & non-skid rubber feet held on with stainless steel screws. All boards are finished with mineral oil, and then a top coat of locally-harvested beeswax mixed with mineral oil with a 1:2 proportion.
1. Black Walnut, Hard Maple, Padauk. Bread board ends. Juice groove. Made for a special order. 12” x 16” x 1”.
2. Hard Maple, Cherry, Black Walnut, Honey Locust & Jatoba. 14” x 18” x 1-1/2”.
3. Hard Maple, Goncalo Alves, Black Walnut, Cherry. 16” x 20” x 1-1/2”.
4. Hard Maple & Jatoba. Juice Groove. 12” x 16” x 1-1/4”.
5. Purpleheart, Cherry, Padauk, Yellowheart & Jatoba. 12” x 16” x 1-1/4”.
6. Black Walnut, Hard Maple & Jatoba. 12” x 16” x 1-1/4”.
If you learn from your time in the shop like I do, yesterday’s blog was titled 13 Things I Learned In The Shop Last Weekend. Enjoy!
-- Henry Mowry, Santa Clarita, CA, http://www.MowryJournal.com