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Posted on Cutting Board Questions

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JNP

105 posts in 1179 days


#1 posted 609 days ago

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


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