Guide To Cutting Board Grain Types
Flat Grain Cutting Boards:
Flat grain boards are generally used for basic cutting and charcuterie board needs. These require the least labor and material to build and as such will be the least expensive of the three. They will generally be made from wider pieces of hardwood and will show off more of the wood's beautiful grain patterns. Most "economy" type cutting boards will be made this way.
Because the grain is oriented in this way, cutting on these boards will generally leave more knife marks across the grain. Flat grain cutting boards will also dull knives faster. They are also more prone to warping and twisting as they absorb moisture or dry out.
Flat grain cutting boards are best suited for use as charcuterie boards or cheese boards since they will see less sharp knife use. The flat grain can also be more of a statement piece adding to your arrangement.
Edge Grain Cutting Boards:
Edge grain boards are made by slicing the hardwoods into strips of varying thicknesses. These hardwood strips are then glued back together to create the desired width of cutting board. By alternating thicknesses and species of hardwoods we can create the different patterns you'll see in our boards. This, of course, requires more time and wood to create which brings the cost of these boards higher. The more intricate the designs the higher the time required to build.
With the grain on edge you'll generally see more tightly packed, straighter grain than with flat grain boards. This orientation will hold up better to knives as well as not dulling the knife as fast. Though they can still warp or twist if not cared for properly edge grain cutting boards are more stable than flat grain boards.
Edge grain boards are great for everyday use in the kitchen. They can be used to cut and chop on while still being beautiful enough to put on display in a charcuterie board arrangement. With proper care, well made edge grain boards can last for many, many years in the kitchen.
End Grain Cutting Boards:
End grain cutting boards are at the top of list for durability, labor and cost. These are the true chopping blocks that you'll see in a butcher shop. Like edge grain they begin with strips of hardwood glued together. Once that is dried and flattened they are then crosscut into strips again which are then stood on end and glued back together to form the final board shape and size. This process can be done once for a basic "checker board" appearance or many, many times in different directions to form beautiful patterns. These boards will be the most expensive and prices depend heavily on how patterned the boards are.
End grain cutting boards are the best at handling constant cutting since the knife edge tends to cut between the fibers of the grain allowing the wood to "self heal". This also does the least damage to the edge of the knife so it won't go dull as fast as with the other two styles.
End grain cutting boards are built to handle the most abuse from daily home kitchen use to a commercial chef's cutting and chopping needs. A properly cared for end grain cutting board can last a lifetime in your kitchen.
To sum it up, all three styles of wooden cutting boards can be a long lasting kitchen companion but which one is best for you depends on how you plan to use it and your budget. If you only use it to cut occasionally or mostly use your board as a display piece or charcuterie board then the flat grain is probably your best bet. If you're cutting and chopping daily and want a cutting board that will last a lifetime then the end grain is worth the investment. The edge grain cutting board spans the gap between the two. It's a great looking daily use board that can be a little easier on the budget than end grain board but more durable than the flat grain. Which one is right for you? You'll have to decide that for yourself but hopefully this helps you understand the differences and advantages of each to make a more informed decision.