Guide
End-grain vs edge-grain chopping boards
An end-grain board has the timber fibres standing upright, so knives slip between them. An edge-grain board has long strips lying flat, so knives cut across them. End-grain is gentler on knives and hides marks but needs more oil and takes longer to make. Edge-grain is simpler and lighter.
What is end grain?
End grain is the face you see when a tree is cut across the trunk, showing the rings. In an end-grain board, small blocks are glued together so those ends face up. The surface looks like a chequerboard.
What is edge grain?
Edge grain is the long side of a plank. An edge-grain board is made from strips glued side by side, with the long edges facing up. You see long lines of grain running the length of the board.
How do end-grain and edge-grain boards compare?
| End-grain | Edge-grain | |
|---|---|---|
| Surface | Fibres stand upright | Fibres lie flat |
| Knife wear | Blade slips between fibres | Blade cuts across fibres |
| Cut marks | Less visible | Show more |
| Oil needed | More often, as the open ends drink oil | Less often |
| Making time | Longer: many small blocks | Shorter: fewer, longer strips |
Which is better for knives?
End-grain. A blade parts the upright fibres and they close behind it. Knives hold their edge longer and the board shows fewer scars. If you cook every day and own good knives, an end-grain chopping board is worth having.
Which is easier to look after?
Edge-grain. Both need washing by hand, drying on an edge and regular oiling, but end-grain boards soak up oil faster and need it more often, especially in the first few months. Follow the steps in the care guide, and read whether wooden boards are hygienic if you cut raw meat.
Which should you buy?
Buy end-grain for daily chopping and carving. Buy edge-grain, or a serving board, for lighter prep, bread and cheese. Many cooks keep one of each.
Want an end-grain board made to size?
We build chopping blocks in the timber, size and pattern you choose.
Ask Frank