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 cutting boards.
1. End-grain wood is stronger and more durable. The hardness of end-grain wood is almost one and a half times greater than that of side grain. 2. When using an end-grain board, knives stay sharper longer and require less frequent sharpening. Sharpening knives several times a day makes a big difference.
3. It's clear that with repeated cuts, the fibers are severed in several places, and microscopic particles of wood end up in food. 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..com/index.php are more hygienic than plastic or glass.
Recommendations for using end grain boards:
· The board should be lubricated with mineral oil. This procedure should be repeated three times a year, positioning it so that it dries on both sides simultaneously.
· 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 greater enjoyment!
There are no reviews for this product.
No questions about this product.
