Reply by FirehouseWoodworking

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Posted on Why end grain butcher blocks?

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706 posts in 3270 days

#1 posted 05-02-2012 03:42 PM

What everyone above has said with respect to the knives. But there is a more practical reason with respect to safety.

If your butcher block was such that the surface was edge or face grain, as you run a nice along its length, you are essentially carving away slivers of wood that eventually become embedded in whatever food product it is you are cutting. And by extension, those slivers could later become embedded in your throat or digestive tract. Not a very appealing choice.

Hence, with end grain, the most you cut away is “saw dust” which can be passed through your digestive system without harm.


-- Dave; Lansing, Kansas

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