Cutting Boards Explained: Edge Grain vs End Grain

[@AmyLearnsToCook]

Are those the same type of wood? It might sound different because one looks like it is maple and the other looks cherry.

[@Joseslopez1987]

Very informative and detailed on the explanation. Best video I’ve seen on cutting board grain details. Keep up the good work.

[@RaiderLacrosse29]

Just to add some info, edge grain boards also come in very stylistic varieties. Basic edge grain boards are very plain, just like basic end grain boards are very plain. But custom edge grain boards are incredibly stylistic and beautiful. So for anyone looking for a board that is both functional AND stylistic, don't think you're limited only to end grain boards. Both edge grain, and end grain boards come in a variety of designs that can add a touch of class to your kitchen, while also being highly functional.

[@Arain606]

Thank you for the straight forward information, while listening I realize that that I have not seen mention on any of my investigations into cutting boards " cutting boards made dovetailed" I assume this is due to "costs"? or a "lost art"? not necessary?"- I have an old butcher block, very old and is entirely dovetailed - I love it but it is a little too short so I have been looking for a cutting board the is thick enough to give the right hight. - would you please comment on dovetailed and not just glued- those that even exist?

[@Jon_mich]

Great review! Just the info that I was looking for! Out of curiosity (and a silly question) how come we don’t see a lot more vertically oriented (to and away from the person chopping) edge grain boards? The grains will be somewhat aligned with the knife cut and is not as perpendicular as the common, horizontal grain board?

[@anonitachi6966]

I can think of three possibilities.. - more chance of splitting the wood (over time) impacting structural integrity or even just creating valleys. - as above, but possibly weakening the glue joints - Side-to-side would produce small scratches across the grain, where length-ways would produce a larger length of damage, the length of the grain. Maybe even gouging out strips of wood with it. Don't know tbh, but kinda makes sense.

[@vishal27patel]

This was helpful, thank you

[@RonPieper61]

Excellent job, well done.

[@AGC828]

Board "sound"--one board is thicker. :) One is round...affects perceived sound. :) What I'd like to know is are end-grain boards MORE prone to separating sooner (the individual pieces that make up the board)?? A woman from the Kitchen Testing Channel claims this is one drawback of end-grain boards. True??

[@inigomontoya4109]

If the board was made properly, the end graincutting board will separate in time for your great grand kids to maybe notice.

[@Kindlyone777]

Do you take garlic odors out? Thank you

[@dannywong8048]

Thanks man. Good job on explaining the differences between end grain and edge grain cutting boards

[@_KLP_K]

This is a great review- do you notice the edge grain cracking more in comparison to the edge grain? Also- what’s your recommended brand? Thank you!!

[@Jeenas.Kitchen]

Thanks for sharing it with me.

[@michaelstaber9480]

First off, I found your video to be very detailed and helpful. I've been researching the differences among cutting boards and knives for the past few days in order to pinpoint which type of boards I should get for the knives I use. Currently, I own a Shun Classic 8" chef's knife and a Shun Sora 3.5" paring knife. After watching the video I am thinking I will get an edge grain board for the Chef's knife. Now, I'm not actually purchasing the boards. Instead my father is going to make the boards for me. Currently, he wants to build a half maple/half walnut board. The Shun, as you probably know, isn't intended for chopping and I have dinged the edge a few times. Would it be better if I only used the chef's knife on an edge grain cypress board? Or will the knife be okay on the combination maple/walnut cutting board? Finally, since I don't intend to chop with the Chef's knife, I was looking to get a Wusthof nakiri and use it with the end grain maple/walnut chopping block. Is the nakiri a decent choice or would you suggest something else?

[@Kinsiderations]

Thanks for the feedback Michael! I've been using the Shun Premier 8" chef's knife on my edge grain maple and end grain maple boards. I prefer using it on the end grain because I feel it absorbs the impact better. It hasn't been dinged yet because for heavy chopping, I reach for either the cleaver or the Victorinox Fibrox. For some reason, I feel that my Shun's edge can sometimes be too razor sharp and it feels too thin sometimes. You probably know what I mean. I've been in the market for a nakiri, but it does not adapt to my primary chopping and dicing style, which is the rocking method. If your chopping style is up and down and want to emphasize even cutting, then the nakiri is perfect. Maybe one day I will get one. If the Wushtof Classic Nakiri uses the same steel as the Classic Chef's knife, then I would say using the maple/walnut is fine. I actually have a Wusthof Classic Chef's coming into the mail today that's slightly damaged. Once I repair it, I will put it to the test on my boards. I used the Wusthof years ago when I lived with roommates and that knife seemed to be tougher than my Japanese knives.

[@C-commerce]

Great Stuff! Also If this is being home made Vs being Bought The Grade of lumber is going to matter, So walnut/maple if just #1 or select Vs Clear Vertical grain needs to be selected. Thought I would just share that. I really Enjoyed your videos due to Unbiased opinions and sharing the details of each and what they would be used for. So important! Thanks for the Value and not be Spammy. You Got a subscriber here!

[@1nkman]

Informative and helpful, thank you. If I were using an Edge Grain Board I would not cut or chop on the bias I would most likely do it with the grain. So the knife long edge would run parallel to the wood grain.

[@GadgetsGearCoffee]

except most edge grain cutting boards run along the long side of the board, so you're pretty much always cutting perpendicular to the grain

[@imawatchin6295]

Whoa….banging on that wood like that with that knife end is nooo good. You don’t bang the food when you cut food, you rock the knife and cut the food.

[@BarelyEvolvedApes]

love your stuff. keep it up!!

[@Kinsiderations]

Thanks, working hard to make informative videos!

[@_beautifullyflawed144]

Very informative, thanks.

[@johnjohnoj6408]

Ty friend I learn something

[@cillaloves2fish688]

Sounds like u really know ur boards! I've just been using the thick n thin ones made from various plastics. Someday I might get a wood board.

[@markanderson1119]

5:48 @lionfield

[@justinwarren4692]

You forgot to mention that there is a difference between edge grain and face grain.

[@pegdimarco5316]

I made it by myself thanks to woodprix.

[@MegaFunnyman86]

I was board watching that

[@lucasalati369]

The sound test was just hilarious. Useless, without any scientific background and just a waste of time. True, there's a lot out there and 80% better then this video.

[@sereng8100]

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