Face-Grain vs. Edge-Grain vs. End-Grain, What is best for a cutting board?
It is important to understand the difference between the 3 grain configurations, Face-Grain, Edge-Grain and End-Grain, so that you know what to expect from your cutting or charcuterie board as far as look, function, maintenance and food safety.
Face-Grain is when the narrow edge of boards of wood are glued together, exposing the wider “face” on both sides of the board. While face-grain exposes more of the woods character and is considered most beautiful, it also exposes the wood fibers to damage when cut upon. These boards can become marred by cut marks which attract stains and contaminants. Do not cut on Face Grain boards unless you are prepared to periodically sand and wax them to maintain their beauty and remain food-safe. Woods hard enough to resist cut marks, like Katalox will eventually dull knives. We intend our face-grain boards to be used for serving and charcuterie, not as functional cutting boards.
Edge-Grain is when the faces of strips of wood are glued together so that the edge is exposed as the cutting surface. Edge grain cutting boards are very stable and can last a long time if cared for. Edge-grain exposes less of the woods character, but the grain structure is tighter than face-grain, so it resists cutting better. However, the grain still runs vertically, so it will eventually become marred by cut marks. Edge grain is somewhat easier to sand and refinish than face-grain.
End-Grain boards are made by cutting face or edge grain boards into strips, turning the strips so the ends of the boards are exposed, then gluing them together. This arranges the wood fibers vertically, so cuts ride between the wood fibers causing little damage. This is much gentler on knives and has a “self-healing” effect, as the wood fibers realign over time. Making end grain boards is both material and labor intensive, so they are more expensive. End grain boards should be oiled regularly, even when not in use to insure they maintain their “self-healing” properties and to keep the pores sealed to maximize stain resistance and food safety. Using a cutting board wax or oil-wax adds an extra layer of protection and shine, such as our “Best Cutting Board Wax“. The average home cook should rarely need to refinish an end grain cutting board if properly maintained.