End grain cutting board

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Forum topic by majuvla posted 05-11-2012 06:24 PM 1770 views 0 times favorited 1 reply Add to Favorites Watch
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13330 posts in 3064 days

05-11-2012 06:24 PM

Topic tags/keywords: question

Hello LJs,

I have question about end grain cutting board. I saw some videos and tips in which end grain posittioning of wooden squared blocks is better than blocks with horizontal posittioned wood fibers. They said that end grain posittioned blocks are more resistive to knife’s cuts and I can understand that.
But, what about if I work with meat axe? I’m 100% positive that this end grained cutting board would crack in few strokes with meat axe?
Can anyone share his practical expiriance whit that besides just decorative function of end grained cuttng board?
Thanks in advance.

-- Ivan, Croatia, Wooddicted

1 reply so far

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Jeremy Greiner

568 posts in 2968 days

#1 posted 05-11-2012 08:48 PM

Really thick end grain cutting boards are often referred too as “Butcher Blocks” for a reason. I think it’s just a matter of thickness, and the wood used really.

Rock Maple is pretty dense and if it’s fully dried I think you’d have a really hard time splitting it if the board was thick enough. You can always go with Purple heart, which is almost twice as dense as Rock Maple.

I think open grained woods (oak and ash) could be more prone to this, but I don’t know. As far as I know butchers have been using really thick end grain boards for a long time now.

If you have doubts visit a few local butchers :)


-- Easy to use end grain cutting board designer:

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