An end grain cutting board is the checkerboard-looking block that serious cooks swear by. It is gentle on knives and hides cut marks, but it costs more and needs more care. Here is how end grain compares to edge grain and when it is worth it.
The Short Answer
End grain boards are the kindest to knife edges and self-heal, so they last for decades, but they are heavier, pricier and need regular oiling. Edge grain boards are lighter, cheaper and easier to care for. Most home cooks are happy with a good edge grain board; heavy daily choppers benefit most from end grain.
End Grain vs Edge Grain
| End grain | Edge grain | |
|---|---|---|
| Knife friendliness | Best | Good |
| Shows cut marks | Less | More |
| Weight | Heavy | Lighter |
| Maintenance | Oil often | Oil monthly |
| Price | Higher | Lower |
Why End Grain Is Gentle on Knives
On end grain, the wood fibers point up like bristles on a brush. Your knife slips between them instead of cutting across them, so the edge stays sharp longer and the fibers close back up.
Best Woods for Cutting Boards
Maple, walnut, cherry and teak are the classic choices. See our full guide to the best wood for cutting boards.
Boards We Use
- Teak wood cutting board: dense, water-resistant and handsome enough to serve on.
- Natural wood cutting board: an everyday prep board.
- Wooden cutting board with handle: great for bread and serving.
- Multi-use rack to store boards upright so they dry.
How to Care for an End Grain Board
- Hand-wash and dry upright; never soak or dishwash.
- Oil with food-grade mineral oil every 1 to 2 weeks at first, then monthly.
- Finish with board butter (mineral oil and beeswax) to seal.
- More in how to clean a wooden cutting board.
Equipment I Used
- Wooden cutting board with handle: for slicing and serving right at the table.
New to slow cooking? The Easy Slow Cooker Recipes guide is a beginner-friendly collection of easy crockpot breakfasts and dinners.
End Grain Cutting Board FAQ
Is an end grain cutting board worth it?
If you chop a lot and want your knives to stay sharp, yes. For occasional cooks, a good edge grain board is enough.
Do end grain cutting boards crack?
They can if soaked or left to dry out. Oil regularly and never put them in the dishwasher.
Which is better, end grain or edge grain?
End grain is kinder to knives and more durable; edge grain is lighter, cheaper and easier to care for.
How often should I oil an end grain board?
Every week or two when new, then about monthly.
