"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Knives
Thread Tools Display Modes
Old 12-13-2007, 05:42 AM   #31
Assistant Cook
Join Date: Sep 2007
Location: Mason, Ohio
Posts: 5
Originally Posted by Indigo_Swale View Post
Could someone kindly enlighten me as to what "end grain" means, exactly? And why it is generally so much more 'spensive than other kinds of wooden cutting boards?

Thanks! :)
Think of the classic butcher block cutting board made up of little squares or rectangles of wood, that's end grain. It's super hard, so it takes a beating from tools much more damaging than sharp knives. It was used in metal working shops as well.

The real cost comes from the extra time in manufacturing. End grain boards have to be cut and glued 2x, not just once. It also requires an obscene amount of sanding, something you don't have to do with edge grain. If I get a chance, I'll post an image of the boards I just finished, but you can see a video of one being made on the woodwhisper site, lookup the cut above video.


Hill Dawg is offline   Reply With Quote
Old 12-13-2007, 05:53 AM   #32
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,113
End grain boards are made from pieces of wood that are cut off a long board and placed side by side on their ends. Cutting into end grain is easier on knife edges than edge grain boards.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 12-18-2007, 08:08 PM   #33
Sous Chef
buzzard767's Avatar
Join Date: Jun 2007
Location: Naples, FL & Wausau, WI
Posts: 608
Although my wife uses a walnut cutting board for slicing, etc., I like to chop vegetables when possible. To best protect and therefore prolong my knife edges I use a rubber Sani-Tuff board. Most of my vegetable knives are Japanese Hitachi blue super steel and I keep them sharpened at razor angles. Because of the very hard, small carbided edges that are prone to chipping if mistreated, the Sani-Tuff board goes a long way to protecting them. I am a 100% fan.

buzzard767 is offline   Reply With Quote
Old 12-18-2007, 08:14 PM   #34
Assistant Cook
affable_artist's Avatar
Join Date: Dec 2007
Location: Chicago
Posts: 34
I have one large glass one that isn't used much, and two smaller plastic ones that I place on top of a towel (so they don't slide around). I don't handle raw meat, so no worries there. A wood one would be nice and one day I'll get there!

(oh so new to cooking regularly!)
affable_artist is offline   Reply With Quote
Old 12-18-2007, 09:44 PM   #35
Sous Chef
buzzard767's Avatar
Join Date: Jun 2007
Location: Naples, FL & Wausau, WI
Posts: 608
Sani-Tuff rubber boards. Does ALL the good things shown above and NONE of the bad things - except beauty. USDA approved, the least blade edge damage, and easy maintanance.


buzzard767 is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:10 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.