In terms of thickness, professional grade rubber boards are thinner and lighter, typically between ½- to 1-inch thick, while a well-crafted wooden board should be anywhere from 1 ¼- to 2-inches thick. Wessel says that for an end-grain cutting board he advocates for at least 2 inches of thickness.
Subsequently, are end grain cutting boards worth it?
All this being said, both boards will sustain damage through use. End grain will however wear much better which will leave you with a flatter cutting surface for longer. This will increase the edge retention of your knives, and make them cut more efficiently.
Similarly, is edge grain good for cutting boards?
Because of the nature of the grain, the edge of the board is the strongest part of the board and most chefs will usually agree an edge grain board is best for chopping since it tends to show knife scratches and marks less.
Which is better end grain or edge grain?
The long grain of the chosen hardwood is the most durable grain orientation. Edge grain tops, while very good for chopping and food prep, will show signs of knife marks and wear over time quicker than end grain tops. The very durable wood surface acts like a wall and will also dull knives quicker than end grain tops.
Why did my end grain cutting board warp?
It’s also what happens when you leave a cutting board flat on a countertop and the top dries more than the bottom – it cups! When one surface of a board, piece of bread, sponge, or mud dries, it shrinks. Conversely, when a surface soaks up water, it expands. This contraction and expansion causes cupping.
Why do people like end grain cutting boards?
An end-grain cutting board has the benefits of being both attractive and easy on your knives. … An end-grain board also has a very fibrous cutting surface, so a knife’s edge is likely to sink into the wood fibers while you are cutting. This type of board also doesn’t show scratches as easily.