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. Why? There are several reasons: 1. The end grain of wood is stronger and more durable. The hardness of the end grain of wood is almost one and a half times greater than that of the side grain. For example, the hardness of oak on the end grain is 622 kgf/cm2, the hardness of the radial cut surface is 521 kgf/cm2, and the hardness of the tangential cut surface is 463 kgf/cm2. 2. When using an end grain cutting board, knives stay sharper longer and require sharpening less often. The wood grain is perpendicular to the cutting surface, and the knife blade pushes the grain apart. With a regular cutting board, the knife simply cuts through the grain, which leads to faster dulling of the knife. For professional chefs who have to sharpen their knives several times a day, this is of great importance; therefore, all regular cutting boards have a visible groove in the center. The human stomach is not well-suited to digesting cellulose. 4. End-grain boards are less susceptible to bacterial contamination because the fibers are "closed" after cutting, and the oil coating prevents bacteria from penetrating the fibers. On side-grain boards, the fibers are severed after cutting, allowing bacteria to easily penetrate the fibers. Overall, wooden boards are more hygienic than plastic or glass ones.
The board should be lubricated with mineral oil. This procedure should be repeated three times a year.
· The board should not be kept in water for a long period of time and should not be washed in the dishwasher.
so that it dries on both sides at the same time
· It is not recommended to cover hot (steaming) dishes with a board
Following these recommendations will significantly increase the lifespan of your end grain cutting boards, and will therefore give you even more pleasure!
Dimensions: 300*240*40mm
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