End grain cutting boards are supposedly better for your knives. I'm a woodworker as well, so of course I have both and can't actually tell if 1 causes my knives to dull faster than the other.
I have a challenge for you as a chef myself. Go and use a $600 Damascus chef’s knife on a faced cutting board and another on an end grain cutting board. Then compare the sharpness of the two knives after three months of using them. I can tell you that the end grain cutting board (as we chefs call them in the industry “butcher block”) are more forgiving against our knives than the face grain boards. The only face grain boards Id feel comfortable with using my knives on are bamboo or stone surfaces like slate or marble.
There’s also a different feel. I’ve created a few end grain cutting boards now and when you cut into it it’s almost like the board is hugging your knife. It doesn’t slip about like a regular cutting board
End grain isn’t more dense. The grains orientation is where the benefit comes from. I’m sure you’ve seen the straw demonstration with wood grain. Instead of slicing across the grains on a face or edge grain board, you’re separating them on an end grain. This separation is what leads to knives staying sharp longer and less apparent knife marks. Density is the same, orientation is different.
The real reason an end grain cutting board is better is because knives hold their edges better than with other cutting boards, and they are better for the high end knives.
@@ggwoodworks I think you might be missing the argument. Its not about density at all but rather grain orientation Your knife enters the grain in a riving configuration rather than a crosscut or splitting orientation. The idea is that the grain parts, and closes back up rather that any fibers actually getting cut. This is what saves the blade wear and tear
One side is not more dense the the other two. Its more resilient because your spliting the fibers not choping them. It keeps your knife sharper longer.
@@ggwoodworks Wrong. Density has absolutely nothing to do with grain orientation. Density is the weight of wood for a given volume. Heh -- don't be so dense, hahaha.
@@corwind3888 Density is a more general term than that. It is the amount of ANY quantity of interest over a specified range. While weight per unit volume is the most common, it is absolutely NOT the only application of density. Widgets per furlong can be a density, even though it a count per linear distance. Grain density is the number of grains per unit of exposed area. Because grains are longer than they are wide, end faces will have more grains per unit area than side unit area. It has absolutely nothing to do with weight.
The end grain is more durable because the fiber ends if cut between just 'float' around the blade, not being severed. Where a 'face grain' as you called it, your cutting across the fibers severing them, causing permanent damage to the wood structure. Density is no different, just the fiber structure.
Density is 100% different, end grain for walnut is almost 2x as dense as the face grain. Go try sanding some face grain walnut and then end grain walnut and report back to me haha.
@@ggwoodworks You are not right here. It is the same block of wood. So the density is exactly the same across all sides. Do not measure density based on ease of sanding. The sand paper sands the face of the wood easier because it "catches" the wood fiber easier and not because it is less dense.
@@ggwoodworks Maybe you should look up the definition of the word density. That should clear things up for you. You are likely referring to strength rather than density.
@ggwoodworks Wrong. I don't think you know the definition of density. Density is determined by mass or weight and volume of an object. The surface area (end grain or face) has nothing to do with density. The hardness of the surface may be different for end grain and face grain. I hope the explanation helps.
@@ggwoodworks Density is the same, orientation is different. That’s what causes knives to stay sharper, but painfully increase the amount of sanding time. I understand how the word density can be misused here. If you’re talking about the density or quantity of grains visible in a 2 dimensional sense, then yeah sure you can say it’s more dense. It’s standard for density to be used in 3 dimensions, like saying that cedar is less dense than oak. But that’s not the reason why end grain is better or harder to sand. It’s a similar concept as to why there’s cross cut blades and ripping blades, the grains are oriented differently. It’s more difficult to sever the grains than it is to cut with the grain. I feel this is nit picky but I like understanding the concepts of why things happen the way they do lol
End grain cutting boards are the traditional cutting board s used by butchers that were the meat market people in grocery stores prior to the development of plastic cutting boards. These people both knew how valuable their knives and work surfaces were, and knew that the added expense for an end grain block would pay for itself several times over the lifetime of that block. They mostly didn't have 1"x1"x1" wood in their blocks, because those blocks were not there for appearance, they were their for function. Most of the wood segments involved were 3 or 3 inch square and the entire block was 8 to 12 inches deep, and would be re-sanded, oiled and it's height adjusted on it's stand any time the butcher was concerned about the surface. These are the 'Blocks' that 'Block Planes' were intended to be used on. Low angle cuts are what will plane down that surface to flat. They are a lot more work and therefore a lot more costly, and if you are looking for a presentation piece that's going to be painted up, and hung on a wall, it's probably not the right gift. But if your nephew or niece has been training to be a culinary artist, they are going to appreciate the end grain. So make and sell what your market requires, and use what you need. Have fun.
Wood cutting boards are better than plastic for many reasons. One of my favorites is woods natural antibacterial properties compared to plastic which assists bacteria growth.
Wrong, the reason you use end grain cutting board is because it is much softer on knife edge and prevents knife damage. However, if you use crappy knives or don't care about it then they are absolutely waste of time and money.
They don't show the cuts due to the direction of the grain. It's just as dense no matter how you rotate it but the knife will slide along the end grain rather than cutting through the fibres. Like running a knife directly into the bristles of a brush won't cut it but cutting across the length of the bristles will.
What you made was a butchers block not a cutting board. Butchers block (end grain) is made for chopping with a cleaver. Cutting boards (long grain) are for slicing with chef’s knives
Should work well unless you put some film finishing or epoxy on it (and why would you...). Even well waxed endgrain is more hygienic than basically anything else
Sounds like an easy way to get a health inspector to fail your kitchen if you tell him the bacteria go into the surface, essentially meaning it cant be sterilized...
As a woodworker, you should appreciate saving time, so buy a roll of wax paper as wide as your gluing table. Roll the paper out before a glue-up session begins. The paper catches all the glue dripping, the glue doesn't soak through the paper into the table so it never gets stuck to the table.
Another paper to think about is freezer paper. I do work involving stains and glues. The paper side I use for staining, it will not soak through. The shiny side I use for glue up. When finished, I can reuse the paper several times.
I do use wax paper, but for epoxy and finishing, gluing I use a sheet of melamine plywood. Wood glue pops right off when you slide anything over the surface.
This video is terrible. Wood is equally dense regardless of grain direction. End grain is better for knife edges, but that is a minor detail because most people don't sharpen their knives enough. Myself included
Wild enough, I got a similar video four shorts ago about this topic but from a chef. He said a big reason was because it damages the knife less, nothing to do with damaging the board itself. Also, end grain doesn't retain water as much
End grain boards tend to be a bit easier on knives which is why some of us like them. They have kind of a different feel when chopping, which is also kind of enjoyable.
One thing people are overlooking is cleanliness. End grain cutting boards are more hygenic than cross-grain and, unless they are endgrain, some places have banned the use of wooden cutting boards in commercial spaces.
I heard a food safety professor say end grain cutting boards pull bacteria into the board and kills it. They evidently eliminate much more bacteria than other cutting surfaces. Particularly important when cutting meat.
End grain boards were used as factory floors. I worked in a transmission plant that was built just prior to WW2. It had a wood floor that was all end grain. i noted that oil or water that swelled the wood just made it fit more tightly together. Even heavy machinery seemed to have very little effect on it. High foot traffic and high wheeled vehicle traffic not not seem to wear it. Frankly I worry about my cutting board, it is old and so the cutting surface is deeply grooved and I worry that food particles will be embedded and create poisons as they rot. I do not have the equipment to refinish, but even if I did it is less than an inch thick and would not stand up to much resurfacing.
You buy a few pieces of sand paper or a fine sanding block $4 and finishes can be as cheap as $5-10 for a bottle to refinish that cutting board 10+ times
Do you know how much more durable an end grain board is, like, twice or three times more? and if so do you think there's ever a break point where you end up spending more time resurfacing a face grain board than it would take to just make an end grain one? Just curious, you would probably have use one in an industrial kitchen for it to matter XD
End grain acts as a cradle for your knife whereas the face grain acts as a stop. It will damage your knife edge faster, requiring more knife and cutting board maintenance, versus an end grain board. Easy solution, make your own end grain board.
I think there’s two different questions. Is an end grain cutting board overpriced? No. There’s a lot of extra labor involved which increases costs. Is an endgrain cutting board worth it for its utility? Maybe. Claims to be better for your knives but I’ve seen mixed reviews
Endgrain doesn't dull your knife as fast, cause the fibers can move around the blade. on a edge grain you cut the fibers which will dull your knife faster.
Everyone is commenting about how an end grain cutting board is better for your knives and that’s why people buy them. After seeing this cutting board I think the fact that it’s better for your knives is secondary to how amazing this cutting board looks, this could be a beautiful piece of wall art. I’d be afraid that after pulling the trigger and buying something like this that I wouldn’t be able to actually use it for fear that I would mark it up. Lol
The problem with scratches is. It harbors bacteria. That is impossible to disinfect. So unless your going to refinish your board after each use. Your going to have problems.
you’re entirely missing the point of end grain. think of an axe and a stump. the stump opens up for the axe to go in… but if you strike the side of a log (edge/long grain) you will bounce back and the axe won’t go into the wood as easy. same happens with knives on end grain boards the grain opens up for the knife and then closes after. magic.
the biggest benefit of end grain is no splinters, which is very important for a piece of bare wood that you're slicing across the surface of and then running your bare hands across every day. you also don't want splinters in your food.
The end grain cutting board is also better for your knives because the edge of your blade can settle into the end grain instead of coming up against the face grain bluntening your blade meaning you don't have to sharpen as often lengthening the life span of your knife. Also, isn't grain a weird word.
It's not about the knife damaging the board, it's about the board damaging (dulling) your knife. No self respecting chef would allow their $1,000+ knife to come near a cross grain board.
Over and over again means you'll be replacing the edge gain board a lot sooner than the end grain board . Plus the end grain board is far less likely to hide bacteria in the grain from meats then an edge grain board . Which can spread to your uncooked items .
Think of the fibres as fully lose packed and you will realize that it’s easy for the knife to slip between them, this prevents them from being scored so deeply as it is more forgiving to bend than to cut
End grain is better for the knife and less about the wood. The end grain splits better at the edge of the knife so it does less damage to your edge. Its said to be better for seasoning but is also known for its difficulty to fully clean as the end grain traps bacteria and keeps it from being scrubbed off. (Trapping bacteria is not a good thing for the one comment i saw saying that it kills it... though they will die eventually, you are likely to use your cutting board again before that happens.)
I have no proof but I think knives also don't dull as fast with end grain because you are cutting with the fibers instead of across. There is also a different feel. I made a few & used my 1st around 6yrs now. The feel has ruined all other board types for me.
End grains benefit is it doesn’t dull your blades as fast it’s not that’s it’s more rigid but it doesn’t wear the blades down cutting along the grains dulls blades out much faster.
As a former chef I've got 2 end grain boards that have been doing strong for 8 and 10 years without issue. I recently bought a face grain because I don't intend to use it for very long and it was cheap. it's already leaving chips of wood in the food
End grain cutting boards also allow the blade of your cutting knife to pass ever so slightly into them, dulling the edge much slower than face grain boards
The benefit to end grain cutting boards is that it prolongs the edge on your knife, not that the end grain is more durable. The opposite is true, it’s more easily sliced through via the knife. This means the knife’s edge takes less abuse with end grain boards than face grain boards. Just means less sharpening which means prolonged life of chefs’ precious knives
Dependent on level of finish. end grain is slightly easier on knife edges, and can have higher friction surface. That's for the same reason that it doesn't get marked up as easy (which has nothing to do with density). It's because the fiber of the grain flexes well with force exerted along that axis. The fiber ends can actually be pushed out of the way more often then they are divided. Then as the obstruction passes they move back into original or near original position. This is the same reason why a plank flexed against it's grain will bow. But one flexed along it's grain will crack with a lot less degrees of bend. What holds the constituent parts of wood together length wise (except in the case of burl) is a lot stronger than what holds it together width wise. The problems with end grain cutting boards is that this can lead them to crack long before they show severe surface marks (they need to be banded somehow). They can also trap a lot more debris and unwelcome liquids which can make them a lot more of a Petri dish and make them smell bad easier. So they have to be sealed. Be if sealed to too great a degree the benefits of that texture are lost. It's hard to get a good end grain cutting board because the balance between properties is hard to strike due to most who make them not understanding the actual mechanics at play.
I have more credibility to answer this question than anyone here. I am both a retired meat cutter and a woodworker . For Heavy use an end grain cutting board will last 50 years or more and be easier to clean, requireing less maintenance. As far as knife edge concerns, quality steal and proper sharpening techniques is key for how often you will need to re-sharpen your knives. Edge grain is softer than end grain, therefore easier on less expensive low quality knives . For the normal, at home kitchen don't waste your money on a beautiful end grain cutting board
@@groverearp2600you are wrong though. End grain means you don’t have to break the fibers, only splits the lignin between them and saves your knife edge. Face grain means you would have to actually chop them and since they are what gives wood it’s strength your knives will need more maintenance.
@@AG9271-gt7ck You have an opinion based on WHAT ? I have over 25 years of everyday professional experience working with , sharpening and maintaining blade edge and working on wooden butcher blocks. My opinion is based on the knowledge passed down from 100's of years of hard use real life experience.
It makes it so you don’t have to sharpen your knives as much and if you use maple it absorbs bacteria on raw meat and holds it in the wood rather than allow it to go onto the meat
My chef brother gave me an end cut cutting board more than 20 years ago and I still use it. Every couple of years, I would give it a sanding, recoat and good to go.
If you repeated the process a hundred thousand times, would you end up with mdf? And if so, would that make mdf the choicest material for cutting board?
As a hobby woodworker, face grain may work just as well with the extra maintenance. But end grain is more beautiful. And more work for me to do. I enjoy working in the shop, so that isn’t a concern for me at all.
What's your favorite oil for cutting boards? Have you got a tip for someone who wants to do a Purple Hart cutting board? I have been told that Purple Heart is prone to checking and cracking
I sliced up a 50 yr old sycamore tree into big round chopping boards. Sold them for £10 each. Lot of hard work even with the correct tools. The tree had been cut down and left on the ground for a few months drying.
end grain is not denser. It actually allows the knife to slip through the fibers doing less damage to your knife. also... end grain is healthier... it naturally pushes out bacteria and other microbes fore better hygiene and cleaning.
For custom commission requests, message me on Instagram @gg.woodworks or email ggwoodworkscustoms@gmail.com
End grain cutting boards are supposedly better for your knives. I'm a woodworker as well, so of course I have both and can't actually tell if 1 causes my knives to dull faster than the other.
Website still active?? Based in Canada by any chance?? Looking for cutting boards
I have a challenge for you as a chef myself. Go and use a $600 Damascus chef’s knife on a faced cutting board and another on an end grain cutting board. Then compare the sharpness of the two knives after three months of using them. I can tell you that the end grain cutting board (as we chefs call them in the industry “butcher block”) are more forgiving against our knives than the face grain boards. The only face grain boards Id feel comfortable with using my knives on are bamboo or stone surfaces like slate or marble.
The answer is no. Make it yourself
It’s more about the knifes then the wood. End grain treats your expensive knifes a lot better.
Interesting!! I didnt know that. But it makes sense
There is also better sanitation with end grain. Bacteria gets trapped and dies.
@@Vid_Master Yep. most top end Japanese knives run VERY THIN, with EVER HARD steel. they're lasers... but fragile..
Not uncommon to hear that... but test it with 10 000 robot chops and it's maybe not as true as we all thought.
There’s also a different feel. I’ve created a few end grain cutting boards now and when you cut into it it’s almost like the board is hugging your knife. It doesn’t slip about like a regular cutting board
End grain isn’t more dense. The grains orientation is where the benefit comes from. I’m sure you’ve seen the straw demonstration with wood grain. Instead of slicing across the grains on a face or edge grain board, you’re separating them on an end grain. This separation is what leads to knives staying sharp longer and less apparent knife marks. Density is the same, orientation is different.
Yeah I winced every time he said end grain is "more dense"
Came here to say this.
Thank you for pointing this out. That guy made himself seem very un expertly.
No
Maybe
The real reason an end grain cutting board is better is because knives hold their edges better than with other cutting boards, and they are better for the high end knives.
Yes for the most part, refer to reply above for full explanation!
@@ggwoodworks Some will love it, some will hate it. If you have customers, it's always worth to build it 😁
@@ggwoodworks
I think you might be missing the argument.
Its not about density at all but rather grain orientation
Your knife enters the grain in a riving configuration rather than a crosscut or splitting orientation. The idea is that the grain parts, and closes back up rather that any fibers actually getting cut. This is what saves the blade wear and tear
I did not realize that good point very good
One side is not more dense the the other two. Its more resilient because your spliting the fibers not choping them. It keeps your knife sharper longer.
End grain is far more dense than face grain. Almost 2x as dense actually. Try sanding face grain walnut and then end grain walnut once haha.
@@ggwoodworks Wrong. Density has absolutely nothing to do with grain orientation. Density is the weight of wood for a given volume. Heh -- don't be so dense, hahaha.
@@ggwoodworksthat is not what "density" means
@@ggwoodworks Density is not the same as toughness. End grain is _tougher_, not denser.
@@corwind3888 Density is a more general term than that. It is the amount of ANY quantity of interest over a specified range. While weight per unit volume is the most common, it is absolutely NOT the only application of density. Widgets per furlong can be a density, even though it a count per linear distance. Grain density is the number of grains per unit of exposed area. Because grains are longer than they are wide, end faces will have more grains per unit area than side unit area. It has absolutely nothing to do with weight.
End grain is supposed better for the knives - does not dull them as fast.
exactly right
I don't care how much it cost its so pretty 😮
The end grain is more durable because the fiber ends if cut between just 'float' around the blade, not being severed. Where a 'face grain' as you called it, your cutting across the fibers severing them, causing permanent damage to the wood structure. Density is no different, just the fiber structure.
Density is 100% different, end grain for walnut is almost 2x as dense as the face grain. Go try sanding some face grain walnut and then end grain walnut and report back to me haha.
@@ggwoodworks You are not right here. It is the same block of wood. So the density is exactly the same across all sides. Do not measure density based on ease of sanding. The sand paper sands the face of the wood easier because it "catches" the wood fiber easier and not because it is less dense.
@@ggwoodworks Maybe you should look up the definition of the word density. That should clear things up for you. You are likely referring to strength rather than density.
@ggwoodworks Wrong. I don't think you know the definition of density. Density is determined by mass or weight and volume of an object. The surface area (end grain or face) has nothing to do with density.
The hardness of the surface may be different for end grain and face grain.
I hope the explanation helps.
@@ggwoodworks Density is the same, orientation is different. That’s what causes knives to stay sharper, but painfully increase the amount of sanding time. I understand how the word density can be misused here. If you’re talking about the density or quantity of grains visible in a 2 dimensional sense, then yeah sure you can say it’s more dense. It’s standard for density to be used in 3 dimensions, like saying that cedar is less dense than oak. But that’s not the reason why end grain is better or harder to sand. It’s a similar concept as to why there’s cross cut blades and ripping blades, the grains are oriented differently. It’s more difficult to sever the grains than it is to cut with the grain. I feel this is nit picky but I like understanding the concepts of why things happen the way they do lol
End grain cutting boards are the traditional cutting board s used by butchers that were the meat market people in grocery stores prior to the development of plastic cutting boards. These people both knew how valuable their knives and work surfaces were, and knew that the added expense for an end grain block would pay for itself several times over the lifetime of that block. They mostly didn't have 1"x1"x1" wood in their blocks, because those blocks were not there for appearance, they were their for function. Most of the wood segments involved were 3 or 3 inch square and the entire block was 8 to 12 inches deep, and would be re-sanded, oiled and it's height adjusted on it's stand any time the butcher was concerned about the surface. These are the 'Blocks' that 'Block Planes' were intended to be used on. Low angle cuts are what will plane down that surface to flat. They are a lot more work and therefore a lot more costly, and if you are looking for a presentation piece that's going to be painted up, and hung on a wall, it's probably not the right gift. But if your nephew or niece has been training to be a culinary artist, they are going to appreciate the end grain. So make and sell what your market requires, and use what you need. Have fun.
Wood cutting boards are better than plastic for many reasons. One of my favorites is woods natural antibacterial properties compared to plastic which assists bacteria growth.
Wrong, the reason you use end grain cutting board is because it is much softer on knife edge and prevents knife damage. However, if you use crappy knives or don't care about it then they are absolutely waste of time and money.
Yes and No, refer to reply of top comment for explanation!
They don't show the cuts due to the direction of the grain. It's just as dense no matter how you rotate it but the knife will slide along the end grain rather than cutting through the fibres. Like running a knife directly into the bristles of a brush won't cut it but cutting across the length of the bristles will.
What you made was a butchers block not a cutting board. Butchers block (end grain) is made for chopping with a cleaver. Cutting boards (long grain) are for slicing with chef’s knives
End grain also draws bacteria down (via capillary action) and kills it off.
🐂💩 This may be true for raw ends but not for finished boards.
Should work well unless you put some film finishing or epoxy on it (and why would you...). Even well waxed endgrain is more hygienic than basically anything else
Sounds like an easy way to get a health inspector to fail your kitchen if you tell him the bacteria go into the surface, essentially meaning it cant be sterilized...
I'm a chef and woodworker. End-grain is the best for it's antimicrobial properties and being less abrasive on knife edges.
a woodworker who doesn't know how grain works... interesting... lmao please explain how one solid piece of wood has 2 different densities?
Ever try splitting wood with an ax across the grain? Density might be the same but the fibers sure make a difference.
But its so pretty!! 💗
As a woodworker, you should appreciate saving time, so buy a roll of wax paper as wide as your gluing table. Roll the paper out before a glue-up session begins. The paper catches all the glue dripping, the glue doesn't soak through the paper into the table so it never gets stuck to the table.
Another paper to think about is freezer paper. I do work involving stains and glues.
The paper side I use for staining, it will not soak through. The shiny side I use for glue up. When finished, I can reuse the paper several times.
I’m actually working on and hdpe table so it pops right off with no mess!
I do use wax paper, but for epoxy and finishing, gluing I use a sheet of melamine plywood. Wood glue pops right off when you slide anything over the surface.
Plastic cutting boards are cheap, thin, won’t damage your knives and can be thrown in the dishwasher.
This video is terrible. Wood is equally dense regardless of grain direction. End grain is better for knife edges, but that is a minor detail because most people don't sharpen their knives enough. Myself included
lol, yeah. "give a man hammer" and everything becomes centered around your woodworking.
Wild enough, I got a similar video four shorts ago about this topic but from a chef.
He said a big reason was because it damages the knife less, nothing to do with damaging the board itself. Also, end grain doesn't retain water as much
End grain boards tend to be a bit easier on knives which is why some of us like them. They have kind of a different feel when chopping, which is also kind of enjoyable.
One thing people are overlooking is cleanliness. End grain cutting boards are more hygenic than cross-grain and, unless they are endgrain, some places have banned the use of wooden cutting boards in commercial spaces.
Wood contains natural anti bacterial chemicals, and wood cutting boards are more hygienic than plastic or Formica
Don't like to eat glue, so I use single piece wood cutting boards. Because no matter how you use it, you will get pieces of it in your food.
I heard a food safety professor say end grain cutting boards pull bacteria into the board and kills it. They evidently eliminate much more bacteria than other cutting surfaces. Particularly important when cutting meat.
End grain boards were used as factory floors. I worked in a transmission plant that was built just prior to WW2. It had a wood floor that was all end grain. i noted that oil or water that swelled the wood just made it fit more tightly together. Even heavy machinery seemed to have very little effect on it. High foot traffic and high wheeled vehicle traffic not not seem to wear it.
Frankly I worry about my cutting board, it is old and so the cutting surface is deeply grooved and I worry that food particles will be embedded and create poisons as they rot. I do not have the equipment to refinish, but even if I did it is less than an inch thick and would not stand up to much resurfacing.
You buy a few pieces of sand paper or a fine sanding block $4 and finishes can be as cheap as $5-10 for a bottle to refinish that cutting board 10+ times
I just like the way end grain looks.
It also allows for the edge of the knife to slide between grains instead of cutting against them. They keep your knives sharper.
Do you know how much more durable an end grain board is, like, twice or three times more? and if so do you think there's ever a break point where you end up spending more time resurfacing a face grain board than it would take to just make an end grain one? Just curious, you would probably have use one in an industrial kitchen for it to matter XD
End grain acts as a cradle for your knife whereas the face grain acts as a stop. It will damage your knife edge faster, requiring more knife and cutting board maintenance, versus an end grain board. Easy solution, make your own end grain board.
I think there’s two different questions. Is an end grain cutting board overpriced? No. There’s a lot of extra labor involved which increases costs.
Is an endgrain cutting board worth it for its utility? Maybe. Claims to be better for your knives but I’ve seen mixed reviews
Endgrain doesn't dull your knife as fast, cause the fibers can move around the blade. on a edge grain you cut the fibers which will dull your knife faster.
Gorgeous!!
Everyone is commenting about how an end grain cutting board is better for your knives and that’s why people buy them. After seeing this cutting board I think the fact that it’s better for your knives is secondary to how amazing this cutting board looks, this could be a beautiful piece of wall art.
I’d be afraid that after pulling the trigger and buying something like this that I wouldn’t be able to actually use it for fear that I would mark it up. Lol
I am the same way! More of an art piece than utilitarian.
How do you like the bosch get-65/75? I really want to purchase one
The finished piece pattern looks amazing! Well done
That end grain pattern is lovely though
They’re also better on the knives, end grain cutting boards don’t dull blades as much
I would love to watch longer videos of your work!!
No.. your knife doesn’t cut against the grain in an end grain, so doesn’t dull as fast
It's not about density it's about the fact that end grain is better for ur knives and in a sense is self healing hence resist scratches.
End grain boards also don't dull knives quite as much making them good in a professional setting.
The problem with scratches is. It harbors bacteria. That is impossible to disinfect. So unless your going to refinish your board after each use. Your going to have problems.
you’re entirely missing the point of end grain. think of an axe and a stump. the stump opens up for the axe to go in… but if you strike the side of a log (edge/long grain) you will bounce back and the axe won’t go into the wood as easy. same happens with knives on end grain boards the grain opens up for the knife and then closes after. magic.
It's all about keeping your knives sharper for longer. The board shows less damage as the grain closes after being cut into as well
the biggest benefit of end grain is no splinters, which is very important for a piece of bare wood that you're slicing across the surface of and then running your bare hands across every day. you also don't want splinters in your food.
As a woodworker you should understand the end grain is for the knife, not the board longevity.....
your opinion is worth exactly what the viewers paid for it.
The end grain cutting board is also better for your knives because the edge of your blade can settle into the end grain instead of coming up against the face grain bluntening your blade meaning you don't have to sharpen as often lengthening the life span of your knife. Also, isn't grain a weird word.
But it still looks cool
I'm a woodworker too 35 years
It's not about the knife damaging the board, it's about the board damaging (dulling) your knife. No self respecting chef would allow their $1,000+ knife to come near a cross grain board.
Over and over again means you'll be replacing the edge gain board a lot sooner than the end grain board . Plus the end grain board is far less likely to hide bacteria in the grain from meats then an edge grain board . Which can spread to your uncooked items .
Think of the fibres as fully lose packed and you will realize that it’s easy for the knife to slip between them, this prevents them from being scored so deeply as it is more forgiving to bend than to cut
End grain is better for the knife and less about the wood. The end grain splits better at the edge of the knife so it does less damage to your edge. Its said to be better for seasoning but is also known for its difficulty to fully clean as the end grain traps bacteria and keeps it from being scrubbed off. (Trapping bacteria is not a good thing for the one comment i saw saying that it kills it... though they will die eventually, you are likely to use your cutting board again before that happens.)
it's not just that end grain is stronger, apparently it's also because when cutting you are not slicing across the fibers but sliding between them.
How much? Looks Really nice I want one for my fam now
It should also be noted that end grain cutting boards preserve the edge of your knife a little longer than face grain.
I found this very helpful, thank you!
It’s not just for the board, it’s for your knife, and gives you better cutting dynamics right
I swear by end grain Bamboo! Best boards ever.
That one is BEAUTIFULL!!
For a chef the end grain will definitely save your knives, since those grains are parallel with the edge of your knife
Also it looks super cool. That's a pro that can't be missed.
End grain also dulls your knives less.
I have no proof but I think knives also don't dull as fast with end grain because you are cutting with the fibers instead of across. There is also a different feel. I made a few & used my 1st around 6yrs now. The feel has ruined all other board types for me.
End grains benefit is it doesn’t dull your blades as fast it’s not that’s it’s more rigid but it doesn’t wear the blades down cutting along the grains dulls blades out much faster.
Thanks for the input!
As a former chef
I've got 2 end grain boards that have been doing strong for 8 and 10 years without issue.
I recently bought a face grain because I don't intend to use it for very long and it was cheap. it's already leaving chips of wood in the food
End grain cutting boards also allow the blade of your cutting knife to pass ever so slightly into them, dulling the edge much slower than face grain boards
Got to love it when some dude acts like he knows everything and unfortunately is wrong and almost every aspect
The patterns of wood is beautiful
I was just looking up end grain work benches. Didnt find anything. Now here we are
I agree, but imo I like the look of an end grain as well.
It's simply beautiful!
They're also much better for your knifes especially if you have nice ones. And they are more beautiful. They are a win win
That is beautiful work!!!
The benefit to end grain cutting boards is that it prolongs the edge on your knife, not that the end grain is more durable. The opposite is true, it’s more easily sliced through via the knife. This means the knife’s edge takes less abuse with end grain boards than face grain boards. Just means less sharpening which means prolonged life of chefs’ precious knives
Dependent on level of finish. end grain is slightly easier on knife edges, and can have higher friction surface. That's for the same reason that it doesn't get marked up as easy (which has nothing to do with density).
It's because the fiber of the grain flexes well with force exerted along that axis. The fiber ends can actually be pushed out of the way more often then they are divided. Then as the obstruction passes they move back into original or near original position.
This is the same reason why a plank flexed against it's grain will bow. But one flexed along it's grain will crack with a lot less degrees of bend. What holds the constituent parts of wood together length wise (except in the case of burl) is a lot stronger than what holds it together width wise.
The problems with end grain cutting boards is that this can lead them to crack long before they show severe surface marks (they need to be banded somehow). They can also trap a lot more debris and unwelcome liquids which can make them a lot more of a Petri dish and make them smell bad easier.
So they have to be sealed. Be if sealed to too great a degree the benefits of that texture are lost. It's hard to get a good end grain cutting board because the balance between properties is hard to strike due to most who make them not understanding the actual mechanics at play.
I have more credibility to answer this question than anyone here. I am both a retired meat cutter and a woodworker . For Heavy use an end grain cutting board will last 50 years or more and be easier to clean, requireing less maintenance. As far as knife edge concerns, quality steal and proper sharpening techniques is key for how often you will need to re-sharpen your knives.
Edge grain is softer than end grain, therefore easier on less expensive low quality knives .
For the normal, at home kitchen don't waste your money on a beautiful end grain cutting board
@hazeentertainmenthiphop Lady, you're disagreeing with the wrong guy, but go ahead and stumble along. I'm a proud member of the IDGAF+
@@groverearp2600you are wrong though. End grain means you don’t have to break the fibers, only splits the lignin between them and saves your knife edge. Face grain means you would have to actually chop them and since they are what gives wood it’s strength your knives will need more maintenance.
@@AG9271-gt7ck You have an opinion based on WHAT ?
I have over 25 years of everyday professional experience working with , sharpening and maintaining blade edge and working on wooden butcher blocks. My opinion is based on the knowledge passed down from 100's of years of hard use real life experience.
It's worth it! Beautiful work!❤️❤️
It also has the pro of looking good as hell
It makes it so you don’t have to sharpen your knives as much and if you use maple it absorbs bacteria on raw meat and holds it in the wood rather than allow it to go onto the meat
Awww. Another wittle video of woodworker making a cutting board. That’s adowable.
Tank you Wittle Wyan
@@ggwoodworks this reply was sent from my shop, where I’m also making cutting boards.
My chef brother gave me an end cut cutting board more than 20 years ago and I still use it. Every couple of years, I would give it a sanding, recoat and good to go.
The grain was so beautiful, I couldn't bare to use it. It's natures palate.
I heard someone say once that the only people who own end grain cutting boards are wood workers and their families.
That finish looks amazing 👏 What oil did you use to cover it?
We have both, and for chopping/carving meat, i use the end grain (and have not had to do a thing (oiled it ONCE)) to it in 30 years.
Oh I have one of those. It's older than me and still looks amazing
Wow, that thing looked amazing
What did you use for your finish?
Mineral oil. Drown it in it.
They look beautiful.
End grain nicer to your knives, your knives stay sharper longer if it cuts on end grain
If you repeated the process a hundred thousand times, would you end up with mdf? And if so, would that make mdf the choicest material for cutting board?
Just ignore the fact it looks stunning
As a hobby woodworker, face grain may work just as well with the extra maintenance. But end grain is more beautiful. And more work for me to do. I enjoy working in the shop, so that isn’t a concern for me at all.
What's your favorite oil for cutting boards?
Have you got a tip for someone who wants to do a Purple Hart cutting board? I have been told that Purple Heart is prone to checking and cracking
How a about a laminate purple Hart countertop?
I sliced up a 50 yr old sycamore tree into big round chopping boards. Sold them for £10 each. Lot of hard work even with the correct tools. The tree had been cut down and left on the ground for a few months drying.
End grain is all about protecting the knife. Much more gentle on the edge. So the answer is yes it is worth it if you have nice knives…
Nothing beats a weathered, seasoned face grain cutting board.
end grain is not denser. It actually allows the knife to slip through the fibers doing less damage to your knife. also... end grain is healthier... it naturally pushes out bacteria and other microbes fore better hygiene and cleaning.
Gorgeous work.