End grain cutting board
The benefits of end grain for the cutting board
End grain has good water resistance and good value for money. It respects the grain of your knives and has very good resistance to wear. It is, finally, very aesthetic.
End-grain cutting boards have been used by most professionals for many, many decades. There are several reasons for this use. The end surface of the wood is firmer and lasts longer (the hardness of the end surface is almost 1.5 times higher than the hardness of the side surface).
Indeed, the ridges of end grain are perpendicular to the cutting face . When using a traditional board, the knife cuts through the kernels (Fig 2) , which quickly dulls the blade. When using a traditional multi-board
Bois de bout
Bois de fil
times, the grains are cut in several places and tiny pieces of wood migrate into the food. However, the human stomach is not suitable for the digestion of cellulose.
End grain is less prone to contamination , because after cutting the kernels "close" (Fig 1) and the oil coating protects against bacterial penetration inside the kernels.
Fig 1 - knife marks on a classic wooden plank
Fig 2 - knife marks on end wooden board