End grain chopping board
With an end-grain chopping board, the wood is, as it were, standing upright. This means your knife cuts between the wood fibres rather than across them. After cutting, those fibres largely spring back into place. This has two advantages: your knife stays sharp for longer and cut marks are less visible because they partly close up again. That is exactly why you often see end-grain chopping boards in butcher's shops and professional kitchens, often in a satisfyingly sturdy thickness.
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Il Cucinino cutting board 35x25x4cm end grain woodIn stock
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Features of an end-grain chopping board
An end grain chopping board is recognisable by its block pattern: end-grain surfaces side by side, glued together into one board. This makes such a board substantial. Expect a thickness of three to five centimetres and a weight that needs two hands to lift. That weight is exactly what you want, because the board stays where you put it.
There is a downside to this construction too. End grain absorbs water along the fibres, which is precisely the direction in which the wood can move. So never leave an end grain board wet or put it in the dishwasher. Rinse it, dry it immediately, leave it upright to dry and oil it a few times a year with chopping board oil: it will outlast you. Find the full explanation in wooden chopping board maintenance.
Best end-grain chopping board
Looking for the best end grain chopping board? End-grain wood is gentle on your knives and less prone to deep cutting marks. With the right care, a quality end-grain cutting board will last for years.
Still deciding between end grain and a regular long-grain board? Our chopping board buying guide lists the differences. Find all wood types and versions under all wooden chopping boards. Or view all chopping boards.