Cutting boards

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Forum topic by patcollins posted 09-26-2010 10:59 PM 1340 views 1 time favorited 10 replies Add to Favorites Watch
View patcollins's profile


1685 posts in 2887 days

09-26-2010 10:59 PM

Why use the end grain? I remember shop class in jr highschool one class made cutting boards but didn’t use end grain.

10 replies so far

View Kindlingmaker's profile


2656 posts in 3549 days

#1 posted 09-26-2010 11:11 PM

On a cutting board using end grain the theory is that as the knife pushes into the wood the fibers separate then close back up as the knife is removed. Using long grain the wood fibers are cut and will not heal back up.

-- Never board, always knotty, lots of growth rings

View Dennisgrosen's profile


10880 posts in 3137 days

#2 posted 09-26-2010 11:14 PM

I second Kindlingmaker its the fact he say not only theory and isnĀ“t so hard to the edge on the knife


View Chip's profile


1904 posts in 4115 days

#3 posted 09-26-2010 11:43 PM

Along with what Kindling and Dennis said, the gluing of long grain to long grain sides will be stronger if you’re doing a design with a bunch of pieces. Did I say that right?

-- Better to say nothing and be thought the fool... then to speak and erase all doubt!

View ChefHDAN's profile


1067 posts in 2872 days

#4 posted 09-27-2010 02:06 AM

As a Chef with 25+ years I can tell you with experience that end grain boards will last 10 times longer have 1/4 the maintenance and they look oh so much better. Run a google image search for butcher block and you’ll see what I mean… here’s the one that lives in my home kitchen with daily use, it’s 15 years old & I’ve never had to take the belt sander to it,

-- I've decided 1 mistake is really 2 opportunities to learn.. learn how to fix it... and learn how to not repeat it

View Bobmedic's profile


379 posts in 2824 days

#5 posted 09-27-2010 04:17 AM

Here is a link to a video from The Wood Whisperer on end grain cutting boards.

View jeth's profile


262 posts in 2860 days

#6 posted 09-27-2010 08:51 PM

ChefHDAN, I really like the board you posted, really nice use of the grain there. Did you ever post that as a project or blog?

View MrWizard's profile


145 posts in 2827 days

#7 posted 09-28-2010 10:41 PM

That cutting board has a very “Esher” feel to it. Very nice indeed. My sister in law has made a few cutting boards for the family, shes a wood bug her self, but more into furniture then the crafts end like I am.

View Jonathan's profile


2608 posts in 3073 days

#8 posted 09-29-2010 03:39 AM

It’s explained in The Wood Whisperer video, but the easiest way to differentiate between cutting on an end grain board versus a regular/long grain board is to think about it this way: Hold a paint brush with the bristles straight up and then cut down. The blade slides between the bristles. Now if you set that same paint brush down on its side and cut it, you’ll cut the fibers, since they can’t seperate like they can when standing on-edge.

Now think about how much kinder it is to your knives in cutting with the fibers standing up, as the blade slides between the fibers, rather than cutting through them.

An end grain cutting board means less maintenence and a longer life, both for the board and for the knives being used on it.

-- Jonathan, Denver, CO "Constructive criticism is welcome and valued as it gives me new perspectives and helps me to advance as a woodworker."

View TJ65's profile


1378 posts in 3072 days

#9 posted 09-29-2010 08:34 AM

I am glad you asked that question.
Having not made a board myself, as it is on the “to do” list, I was wondering the same thing.
I will get around to it one day.

-- Theresa,

View ChefHDAN's profile


1067 posts in 2872 days

#10 posted 10-05-2010 02:09 AM

It’s such an old project I didn’t even think to post it in projects, given all the kind comments maybe it should be in there.. I’ve got a neat knife block I made for my chinese cleavers too.

Another, be kind to your knives comment, How many of you have your knives in an angled knife block?.... and how many of you have the knives in the block riding on the cutting edge? Flip your knives over, upside down, it’ll keep the edges sharper longer & it’ll also keep you block lasting longer too!

-- I've decided 1 mistake is really 2 opportunities to learn.. learn how to fix it... and learn how to not repeat it

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