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End Grain Cutting Boards

rkaspet's picture


I am trying to figure out what type of cutting board to buy... I was looking at buying an end grain cutting board and wanted some advice of what people think is the best options.  I was thinking to buy one of the darker walnut boards, but im unsure if they are ideal for my knives..  does anybody have any thoughts?  Has anybody have any reviews or thoughts about the boards at  .   Let me know if they are good for my knives..
Any  other recommendations would be great! Does anybody have a walnut cutting board like the ones at the site I mentioned? Please send me a message or reply as I do not want to pay so much for something without knowing if it’s a good cutting board. 
 Thank you all again!
Pielove's picture

nice boards (post #71545, reply #1 of 9)

Hi there-- 

Those end-grain boards look beautiful and it seems like they are better for your knives because the blade comes down between fibers, instead of mashing sideways into the fibers.  I can't speak to how well they work-- I just have a plain old side-grain Boos maple board.  There would be two reasons to splurge on an end-grain board-- first, if you love the way they look and second, if you are serious enough about your knives that you might be able to tell the difference! 

I'd be interested to know what you decide and whether you're happy with it!


drumacc's picture

Walnut boards (post #71545, reply #2 of 9)

Personally, I do not reccomend walnut boards, as I think the grain is too "open", as opposed to maple or cherry.

A cute site here that only sells maple and cherry:


Any end-grain board will be better for your knives, but Walnut may indeed be easier on your knives because the grain is not as "tight".  In general, I think "closed-grain" woods such as maple and cherry are better for anti-bacterial purposes. 

wonderbread's picture

I have been looking at buying (post #71545, reply #3 of 9)

I have been looking at buying a new cutting board and found a website that sales butcher blocks.  What is the difference between them and also why I am asking questions has anyone heard of thanks for taking the time to chat

GretchenTHEFIRST's picture

You can do no better than a (post #71545, reply #4 of 9)

You can do no better than a Boos cutting board. I don't know what your real question is about what should I buy.

joweb's picture

Walnut is one of the more (post #71545, reply #5 of 9)

Walnut is one of the more porous hardwoods to use when making an end grain cutting board.  However, it is often used and safe if properly treated.  Any of the standard hardwoods like Mapple and Cherry will be easy on your Knives.  You can check out

venturedone's picture

Mapple?  Is that made by the (post #71545, reply #6 of 9)

Mapple?  Is that made by the Robert Mapplethorpe Company?


Harebrained lagomorph, prestidigitations exist for pre-adolescents.

Ricks503's picture

cutting boards (post #71545, reply #7 of 9)

I used to make and sell cutting boards in my younger days :)


My recommendation is an end grain HARD MAPLE board at least 1" thick ( I prefer 2" myself).

They are heavy, but they are better for your knife and as with MOST wooden boards tend to be more antiseptic than plastic.



" There'll be no living with her now" - Captain Jack Sparrow

Pielove's picture

cutting board (post #71545, reply #8 of 9)

Hmm, an end-grain maple board sounds great-- do you have a favorite brand, besides the ones you make yourself?

Cheers, Jen

P.S. Sorry I don't have a good answer about different stones for your other query!

kitchenconnoisseur's picture

Those look pretty nice. (post #71545, reply #9 of 9)

I've always liked the maple ones, they never seem to fail me. However, I've never owned a bamboo board so I wouldnt be able to tell the difference. One of my colleages told me to check out these cutting boards and Im thinking of getiing an end grain maple board..again. Theres something about that warm maple tone.