Why choose timber end grain boards?
End grain is hard-wearing
As you cut, the knife blade strikes between the wood fibres and when lifted, the grain will eventually close up again. Because the grain runs vertically, the fibres are not actually cut – just temporarily separated. As the fibres naturally want to close over time, they’ll show less scoring. For this reason, end grain is more durable than the traditional edge or face grain boards.
This board was created in 2012 and has been used everyday since.
Here’s a couple of close-up images showing how the board scores over time.
End grain keeps your knives sharp
Instead of crushing against the wood’s fibres, the knife blade goes between them (imagine perhaps a blade going through upturned paintbrush bristles).
End grain is a good choice for food safety
Studies have shown that the capillary action of the wood fibre actually discourages the growth of bacteria. Other board materials like plastic, marble or glass don’t have this quality and when cutting marks and valleys form from everyday use, bacteria can multiply in these crevices and are difficult to access to clean completely.
End grain is gentle on your body
Because the knife blade slices between wood fibres on end grain boards there is less resistance between your blade and the food that is being prepared. It takes less force to cut on end grain, which can help support those of us with back, shoulder, neck and wrist pain. There is also relief to be found cutting a little higher up as most Choppa Blocks sit 50-60mm or so from the bench.