An end grain cutting board is a board in which the wood grain runs perpendicular to the cutting surface, rather than parallel as in regular cutting boards.
Most professional chefs use end grain boards.
1. The end grain surface of the wood is stronger and more durable. The hardness of the end grain surface of the wood is almost one and a half times greater than the hardness of the side surface, and the tangential cut is 463 kgf/cm2.
2. When using an end grain board, knives stay sharper longer and require less frequent sharpening. The wood grain runs perpendicular to the cutting surface, and the knife blade pushes the grain apart. This is crucial for professional chefs who sharpen their knives several times a day. That's why all standard boards have a prominent groove in the center.
4. End grain boards are less susceptible to bacterial contamination because the fibers are "locked" after cutting, and the oil coating prevents bacteria from penetrating the fibers. These boards are more hygienic than plastic or glass boards.
< u> Recommendations for using end grain boards:
· The board should be lubricated with mineral oil. It is dishwasher safe.
· The board should be washed with warm water and dried in a position so that it dries on both sides at the same time
It is recommended to cover hot (steaming) dishes.
< Please note that following these recommendations will significantly increase the lifespan of your end grain cutting boards and will therefore bring you even more pleasure!Dimensions: 340*240*40mm
We produce according to individual sizes.
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