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Old 12-13-2007, 05:42 AM   #31
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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.


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Old 12-13-2007, 05:53 AM   #32
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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
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Old 12-18-2007, 08:08 PM   #33
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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.

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Old 12-18-2007, 08:14 PM   #34
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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!)
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Old 12-18-2007, 09:44 PM   #35
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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.


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