Sgtq's question of the week

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Forum topic by sgtq posted 08-29-2011 02:10 AM 1326 views 0 times favorited 8 replies Add to Favorites Watch
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370 posts in 2850 days

08-29-2011 02:10 AM

Topic tags/keywords: question

Ok so last week I decided I was going to ask a question a week about some things I would like to learn about woodworking, last weeks question concerned riving knives in the tools section and I got some very good answers that really helped me out. This weeks question is in reference to a project I want to complete but I really am confused by the build, you’ll think its silly when you hear the question.

Question: What does “Endgrain cutting board” mean? does this mean you cut the strips and than flip them so that the end grain ends up being the cutting surface and if so why do you do this, does it hide scratches and cuts better or is it to help with cleansliness and safety?

Thank you in advance

-- There is nothing wrong with America that cannot be cured by what is right with America. ~William J. Clinton

8 replies so far

View travist's profile


20 posts in 3719 days

#1 posted 08-29-2011 02:40 AM

You’re “endgrain” cutting board has the endgrain facing up on the cutting service. I believe the reason for this is that the endgrain won’t dull the knife blades as quickly and it won’t show cuts on the wood as much.

-- If you can draw it, it can be built. Travis

View ShaneA's profile


7044 posts in 2772 days

#2 posted 08-29-2011 02:49 AM

It is easier on the knives, plus since it its endgrain, you are not severing the fibers. More like cutting into the end of a broom, rather than slicing the straw.

View Gonecrazy's profile


41 posts in 2703 days

#3 posted 08-29-2011 03:12 AM

Here this video might answer all your questions :

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370 posts in 2850 days

#4 posted 08-29-2011 04:09 AM

This video was excellent but actually gave me another question, he talks about woods to use and not use is there somewhere I can get a list of good woods for cutting boards. Or a place I can research woods to ensure they meet the criteria he mentioned?
Thanks for the comments so far. Very informational.

-- There is nothing wrong with America that cannot be cured by what is right with America. ~William J. Clinton

View ShaneA's profile


7044 posts in 2772 days

#5 posted 08-29-2011 04:37 AM

The woods that can be used seem somewhat subjective. Open pore woods like red oak or ash are sometimes frowned upon. I have heard people say walnut maynot be good to use due to alergic reactions. However I have used ash and walnut on them and have had no problems, but I dont use them for meats either. You should be safe with maple (unspalted), cherry, birch, and probably too many more to list. Asthetics seem to dictate the choices of most people. I am sure opinions will vary. That is why it is subjective.

View Roger Clark aka Rex's profile

Roger Clark aka Rex

6940 posts in 3609 days

#6 posted 08-30-2011 03:45 PM

I remember those massive butcher blocks used in butcher shops in England and it seems they were handed down from father to son as the family business was carried on. Most of the blocks were dished and curved on the top and had seen a lot of usage, but I don’t think many users bothered to have them resurfaced.
The butcher’s block would be in full sight of the customer with the butcher requiring the customer to show him how much meat they wanted, then Bam, the cleaver came down and cut off the required amount. Then maybe he would use the block to remove bones (which were given for the customer’s dog) and trim to specifications.
It’s a far cry from today when your grocery store decides your meat requirements, take it or leave it, but I suppose most people would call that progress.

As for the cutting boards shown here on LJs as projects, I tend to feel that they are really only display items and too “pretty” to be used for work.

-- Roger-R, Republic of Texas. "Always look on the Bright Side of Life" - An eyeball to eyeball confrontation with a blind person is as complete waste of Time.

View Bertha's profile


13550 posts in 2867 days

#7 posted 08-30-2011 04:10 PM

I like Shane’s broom analogy.

-- My dad and I built a 65 chev pick up.I killed trannys in that thing for some reason-Hog

View tbone's profile


276 posts in 3858 days

#8 posted 08-30-2011 10:32 PM

“End Grain” = butcher block
“Side Grain” = cutting board
“Face Grain” = bread/cheese board

Butcher blocks are typically used for heavier chopping—meats and such.
Cutting boards are typically used for lighter cutting—veggies, herbs, etc
Bread boards are typically used for just what the name implies.

By the way, hard maple is approved by the USDA as a safe wood cutting surface for commercial use.

Also, you can check out some professional cutting board makers’ websites for good info on wood species.

-- Kinky Friedman: "The first thing I'll do if I'm elected is demand a recount."

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