Reply by JNP

  • Advertise with us

Posted on Cutting Board Questions

View JNP's profile


113 posts in 2541 days

#1 posted 11-26-2012 12:49 AM

End grain is easier on knives and is more “self-healing” showing less wear than flat or edge grain.
The absorb better so treating with mineral oils get deeper into the board and can be freshened with just a wiping of oil or oil and beeswax

Flat/edge grain can chip or splinter which obviously wouldn’t be very fun to find in your food. They are harder on knives and scratching is much more obvious. They need to be sanded to be refinished and are less absorbent which might be good for letting meats “rest” after cooking.

I use end grain for everything except meats (edge grain).

-- Jeff

DISCLAIMER: Any posts on LJ are posted by individuals acting in their own right and do not necessarily reflect the views of LJ. LJ will not be held liable for the actions of any user.

Latest Projects | Latest Blog Entries | Latest Forum Topics