One of the alternatives we offer to our “end grain” cutting boards is a slightly less expensive but equally durable “edge grain” board. As the term indicates, these boards use a different portion of the wood (edge) for your cutting surface. Although these boards do not possess the same qualities of end grain they do offer some distinct advantages. First you get a far different grain pattern from the edge of a piece of wood than you do from the end. (Below notice end grain top left, edge grain middle and lower left) Second, because less of the wood “fibers” are exposed, edge grain boards tend to hold their color longer than end grain. This can be particularly rewarding when...
Oftentimes when I'm seeking advice from friends who are authorities in different areas of life I’m less interested in options and more interested in concrete recommendations. With that in mind, I'm offering my favorite woods that I use along with my reasons why. First off, I use primarily hardwoods. Softwoods like pine are great for construction but they lack the stability needed for cutting boards, utensils, etc. My “go to” woods are maple, cherry and walnut because of their hardness and contrast with each other; oftentimes I will substitute mahogany or padauk for the walnut while keeping similar characteristics. Of these my favorite wood to use (perhaps surprisingly) is maple. It is a clean, light colored wood that shows its...
