NOTE:  Edge grain and face grain wood surfaces have very similar characteristics when used in cutting boards.  For simplicity I will use “edge grain” to refer to both edge and face grain surfaces.

Why use a wood cutting board?

Wood cutting boards are more resistant to bacteria, germs, mold, etc.  Add a bacteria culture to a plastic cutting board and in 24 hours it will be all over the board.  Put the same culture on a wood cutting board and it will be completely dead in hours.  There is something in the wood, yet undiscovered, that kills these bacteria very quickly – probably an evolutionary survival mechanism.  With proper cleaning, care and maintenance, a wood cutting board is safe, gentle on your knives and a beautiful addition to any kitchen.

End Grain Boards

End grain boards require more wood to make and take 2-3 times more hours to build than an edge grain board.  End grain cutting boards are the most durable of the two types of boards because they can withstand heavy use and show fewer knife marks.  Due to the structure of wood fibers in end grain cutting boards, they have a sort of self-healing attribute to them.  As the knife’s edge moves across the surface of the board, it goes in between the fibers, and they close right back in after the blade passes.  End grain boards won’t require resurfacing as much as an edge grain board.  Though an end grain board absorbs more moisture, you can protect the board by applying fresh oil regularly.  End grain boards are typically thicker and heavier, so consider where you will store your board.  In many kitchens, a beautiful end grain board has a permanent spot on the counter.

Edge Grain Boards

Edge grain cutting boards are popular for several reasons.  Overall, edge grain cutting boards are more affordable than end grain cutting boards.  Edge grain boards are easier to build and use less wood than end grain boards.  Additionally, there is less maintenance needed for an edge grain board.  Since the grain runs along the length of the board, with adequately care and oiling an edge grain board will exude moisture and resist food stains.  Edge grain boards are usually thinner and lighter, and therefore are ideal for charcuterie boards.  However, an edge grain board will show cut marks much more readily than an end grain cutting board.  With a little knowledge of tools and woodworking, these knife marks can be sanded out and the board re-oiled.  Edge grain boards will also wear your kitchen knives down much faster.  The surface is denser and the wood fibers don’t spread apart like an end grain board.  

End grain cutting boards are often considered the superior option due to their knife-friendly surface and resistance to deep cuts.  For some uses, edge grain cutting boards are an affordable option.  Pick the type of board that meets your needs, your budget and your aesthetic tastes.  Whether you choose an end grain or edge grain board, remember that proper care and maintenance is the key that will extend the life of your cutting board and keep it in excellent condition for years to come.