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 sharp longer and require sharpening less frequently. This is of great importance to chefs who have to sharpen their knives several times a day. That's why all standard boards have a prominent cut in the center. =information/information&information_id=10">The cuts "close," and the oil coating prevents bacteria from penetrating the fibers. This is more effective than plastic or glass boards. /p>
· The board should be lubricated with mineral oil and dishwasher safe
>· The board should be washed with warm water and dried in a position so that it dries from both sides at the same time. · It is not recommended to cover hot (steaming) dishes with the board. header"> Dimensions: 30 * 20 * 4 cm
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