Kitchen end grain oak cutting board.

2. When using an end grain board, knives stay sharper longer and require sharpening less frequently. The wood fibers are perpendicular to the cutting surface, and the knife blade pushes them apart. When using a regular board, the knife simply cuts the fibers, which leads to a dulling of the knife more quickly. For professional chefs who will have to sharpen their knives several times a day, this is of great importance; 3. It is clear that with repeated cuts, the fibers are cut in several places, and microscopic particles of wood end up in the food. This is why all regular boards are noticeably cut in the center. And the human stomach is not well adapted to digesting cellulose;

4. End-grain cutting boards are less susceptible to bacterial contamination because the grain is "closed" after cutting, and the oil coating prevents bacteria from penetrating the fibers. On a side-grain cutting board, the grain is cut after cutting the skin, allowing bacteria to penetrate freely. Overall, wood cutting boards are more hygienic than plastic or glass cutting boards. Recommendations for using end-grain cutting boards:

The board should be lubricated with mineral oil. This procedure should be repeated three times a year. · in water, and also cannot be washed in the dishwasher.

· The board must be washed with warm water and dried in a position so that it dries on both sides at the same time

· It is not recommended to cover hot (steaming) dishes with a board

Please note that following these recommendations will significantly increase the lifespan of your end grain cutting boards, resulting in even more enjoyment!