I'm a board nerd. When I see a poorly made board or one that's being characterized as a cutting board when it is clearly not a cutting board, I usually shake my head and verbally condemn the audacity of such an act! The truth is, just a few short years ago, I too was "board ignorant". It’s true. I really didn't know what I didn't know. For instance, I didn’t know there were wood grain differences used for different purposes or what made a cutting board a cutting board. I am a pretty seasoned cook (pun intended). I have owned and used many cutting board styles over the years, however it’s only been in the last few I have gained an appreciation of their differences. When you are in the business of boards, you make boards your business. That said, I have researched everything from board safety to board history. (Yes, I have embraced and accepted my inner board nerd and am very comfortable with her). While I can’t blame anyone else for not pursuing this subject matter with the same excitement and intensity, it would be quite beneficial to understand the differences for both financial and practical reasons.

Below are the 3 styles of grain used in board construction and their best utilization. Square Tree Lane uses all three. 

FACE GRAIN (Put down the knife and walk away)

It is the face of the grain you normally see in furniture and other wood products that have a beautiful wood pattern. Face grain tends to showcase the variations we all appreciate in something constructed of wood. Face grain will make perfectly beautiful wood products but if a knife is used to carve or chop food on them, it will scratch and/or gouge. Little could be done to correct it without extensive work. Face grain is often used to make charcuterie boards which are otherwise known as serving trays for meats and other prepared foods. I can’t speak for others, but we use the same conditioner we use on our cutting boards to finish our charcuterie boards; BeeNew™.  It is a food safe finishing product and can be easily used by our customers to refresh their board after a number of uses, thus renewing their beauty.

In the world of retail, face grain boards often get referred to as a cutting boards and it’s a real shame. I can only imagine the disappointment that comes after using it as such. They do have a purpose and it isn’t for cutting or chopping. 

 Edge Grain (Also known as side grain) 

If you found a beautiful length of wood in the lumber yard, cut it into strips lengthwise, and then turned each strip one quarter turn, you would be looking at edge grain. If you glued  all those strips together, you would be looking at a board in the process of becoming an edge grain cutting board. Because the side of the grain has been turned upward to expose the more fibrous grain, it is a more durable surface for knife blade contact. It is a widely used style of cutting board because the construction is less involved and it offers a beautiful aesthetic to any kitchen. While not as durable as end grain, it is a great choice in cutting board options.

 End Grain (The grand daddy of chopping boards)

End grain is a construction practice that utilizes the fibrous ends of wood for a cutting surface. An overly simplified explanation would be, taking those strips of wood (I referred to for making edge grain) and cutting them into shorter strips, then turning them on their end and gluing them together. The result is the basic construction of an edge grain board. Their fibers create the perfect surface for dicing and slicing. It is the most desired of all cutting boards due to it’s natural ability to self heal from knife cuts and it is also less impactful to a knife blade, preserving it's sharp edge. End grain is used to make cutting blocks, boards and tables for culinary professionals and home chefs alike. They tend to offer a lifetime of use and beyond, resulting in some of the most sought after of all cooking tools.