What is a butchers block / end grain cutting board?
A butchers block, or end grain cutting board, is a wooden cutting board with the grain of the wood facing upwards. This design gives the cutting board exceptional durability, self-healing properties, and a knife-friendly surface that helps keep knives sharp.
What are the advantages of end grain cutting boards?
An end grain cutting board offers several advantages. End grain is more durable compared to cross-sawn wood, which is harder on the surface. When using a knife on an end grain cutting board, the blade cuts between the wood grains, reducing resistance and keeping knives sharper for longer. The cutting board also suffers less damage and light marks often disappear as the grains come back together and the cutting board “heals itself”. In addition, end grain provides a more pleasant cutting surface. In cross-sawn wood, the knife blade would cut across the wood fibers, damaging them and dulling the knife faster.
Are end grain cutting boards easy to clean and maintain?
Yes, end grain cutting boards are easy to clean and maintain. They can be wiped or hand washed with warm soapy water, or sprayed with a light antibacterial spray and wiped. Another alternative method which is more gentle for the wood is a 50/50 mix of water and white vineger. After cleaning, it is best to leave the cutting board on its side to dry so that both sides of the board dry at the same rate. Occasionally, the boards may need to be oiled or re-waxed, but this is a quick and easy process.
Are end grain cutting boards durable?
Yes, end grain cutting boards are designed to last and can last a very long time with the proper care. These boards are made from high quality materials: kiln-dried birch and waterproof food-grade glue, which ensures durability and strength.
Can end grain cutting boards be used to cut raw meat and fish?
If well cared for and maintained, end grain cutting boards can be used safely when cutting raw meat and fish. However, it is important to avoid cross-contamination and ensure that the work surface is cleaned thoroughly afterwards using warm soapy water or an antibacterial spray.
What wood is chosen for end grain cutting boards and why?
Finnish birch is the preferred wood for our end grain cutting boards due to its durability and strength. It is a dense wood that is not too hard, keeping the cutting board and knife blades in good condition and sharp. Pine is often seen in cutting boards, but because it is a soft wood, it is not as durable. Other commonly used wood species include walnut and oak, which are very hard woods and dull knives faster. They also have an open grain structure, which makes them more porous and more susceptible to food and bacteria absorbing into the open grain of the wood. Dense grain wood requires less maintenance. It is less prone to drying out, splitting, or absorbing excessive moisture, which can be a problem with open grain wood. With proper care, dense grain wood can last for decades. While open-grain wood can be used as cutting boards and has its own unique aesthetic, dense-grained woods such as birch are generally more popular due to their practical benefits, especially when it comes to hygiene and high durability in the kitchen.
Are wooden cutting boards hygienic?
Yes, wooden cutting boards are hygienic, and studies have shown that in many cases, wood is more hygienic than plastic. Some types of wood, including birch, are naturally antibacterial, making them well-suited for hygienic uses. The study was conducted by Dean O. Cliver, a professor at the University of Wisconsin, who supports the hygienic properties of wood.
What should I not do with an end grain cutting board?
Do not immerse the cutting board in water until it is completely wet, as this may cause damage. Never put the cutting board in the dishwasher, microwave, oven or in contact with anything hot. Extreme heat can ruin the cutting board. Also avoid using bread knives and other knives with serrated edges, as these can damage the wood fibers.
