Indigo_Swale
Assistant Cook
- Joined
- Oct 19, 2007
- Messages
- 21
The best way I ever heard it described was like this.
Take a handful of dry spaghetti. Hold it in your fist. The spaghetti should be going up and down. Picture a knife going down through the spaghetti. It slips between the strands instead of actually cutting them. The is what end grain wood is like and why it is more gentle on your blade. The knife actually slides between the wood fibers.
oohhh....I get it! Thanks all who answered my question!