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Reply by Doss

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Posted on Why end grain butcher blocks?

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Doss

779 posts in 859 days


#1 posted 810 days ago

TCCabinetmaker, the force applied in log splitting is far greater and in longer duration than that of a knife. Not only that, the knife’s wedge shape is far narrower than a log splitter. The log splitter is designed to separate and displace the wood. A knife is designed to cut through with little displacement (it is more efficient to cut this way). Because of this, the wood “heals” when using end grain.

Cutting boards are supposed to be made of dense hardwoods similar in characteristics to maple. Your theory on bacteria growth in end grain has been studied and found to be untrue (at least in this research: http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm). The USFDA actually recommends end grain cutting boards for restaurants.

The bacteria actually dies with failure to reproduce as it enters the end grain. In any case, you should properly disinfect any cutting boards after use.

-- "Well, at least we can still use it as firewood... maybe." - Doss


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