







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 is almost one and a half times greater than the side grain. For example, the end grain of oak has a hardness of 622 kgf/cm2, the radial cut surface has a hardness of 521 kgf/cm2, and the tangential cut surface has a hardness of 463 kgf/cm2.
2. End-grain cutting boards keep knives sharper longer and require sharpening less frequently. 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, dulling the knife faster. This is crucial for professional chefs who sharpen their knives several times a day. Therefore, all regular cutting boards have a visible cut in the center. The human stomach is not well-suited to digesting cellulose. 4. End-grain cutting boards are less susceptible to bacterial contamination because the fibers are "locked" after cutting, and the oil coating prevents bacteria from penetrating the fibers. On a side-grain cutting board, the fibers are cut after cutting, allowing bacteria to freely penetrate the fibers. Overall, wooden cutting boards are more hygienic than plastic or glass ones.
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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
Please note that following these recommendations will significantly increase the lifespan of your end-grain cutting boards, bringing you even more enjoyment! Dimensions: 310 x 260 x 40 mm beeswax.
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