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. Explanations: 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 the side grain. For example, the hardness of oak's end grain is 622 kgf/cm2. 2. When using an end-grain cutting board, knives stay sharper longer and require less frequent sharpening. The wood fibers are perpendicular to the cutting surface, and the knife blade pushes the fibers apart. This is why all conventional cutting boards have a noticeable cut in the center. The human stomach is not well suited to digesting cellulose; it penetrates the fibers. Wooden cutting boards are more hygienic than plastic or glass ones.
· The board must be lubricated with mineral oil.
· 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, bringing you even more satisfaction! 340*280*30mm
There are no reviews for this product.
No questions about this product.
